Potée, Limousin-StyleTheWorldWideGourmet.com
Total time: more than 2 hr
Soaking time: Overnight
Preparation time: 30 minutes
Cooking time: About 2 1/2 hours
Difficulty: Easy
Nutritional values
per 100 g
Energy:130 kcal
Proteins:9.8 g
Fats:2.6 g
Carbohydrate:20 g
Fibers:3.4 g
Sugar:1.7 g
Cholesterol:16.2 mg
Sodium:32.5 mg
Calcium:87.8 mg
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INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
600
g
salt pork
1
cabbage
3
leeks
250
g
carrot
250
g
rutabaga or turnip
500
g
potatoes
6
peppercorns
METHOD
- The night before, place the salt pork in a pot or Dutch oven and cover with cold water; let desalt overnight.
- In the morning, change the water; bring to a boil; skim the surface.
- Add the carrots, rutabaga, leeks, cabbage, bouquet garni and peppercorns. Half cover the pot and cook for 1 3/4 to 2 hours, depending on the quality of the meat. Add the potatoes and continue cooking 25 minutes longer.
CHEF'S NOTES
Salt pork, as its name indicates, is already very salty, so we recommend not adding any salt. You can corrrect the seasoning to taste at the end of the cooking time.
It's best to blanch the cabbage for a few minutes in a separate pot of water before proceeding with the recipe in order to make it more digestible.
Traditions
You can serve the broth as a soup for dipping slices of rye bread.
The salt pork is served surrounded by vegetables and accompanied by purple mustard.
Sometimes andouille is added.
