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-> [French, Soups & Stews, Western European] -> [La potee auvergnate Recipe] |
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La potee auvergnate
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| Artist: |
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| Categories: |
French, Soups & Stews, Western European |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 2
| | Garlic sausages | | 6
| oz | Bacon, in one piece | | 2
| med | Onions, thinly sliced | | 24
| | Garlic cloves, peeled | | 1
| | Calf's foot, split (opt.) | | 1
| lbs | Pork stew meat | | 1/2
| cup | Dry great northern beans | | 5
| cup | Low-sodium chicken broth | | | -=OR=- Water | | 1
| small | Sprig rosemary | | 1
| | Sprig thyme | | 4
| | Bay leaves | | | Pepper, to taste | | 2
| med | Potatoes | | 1
| tsp | Salt, or as desired | | 12
| oz | Smoked pork chops | | 1
| small | Head green cabbage | | | - cut into strips |
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Procedures:
| 1 | Prick the sausages, then place in a 2-quart heavy pot with bacon and onions. | | 2 | Place over medium heat on top of the stove and cook 10 minutes. | | 3 | Remove the sausages, and set them aside. | | 4 | Pour off excess fat. | | 5 | Return the pot to the stove, add garlic, calf"s foot and pork stew meat, cover and cook another 10 minutes. | | 6 | Add beans and enough broth to barely cover. | | 7 | Add rosemary, thyme, bay leaves and pepper. | | 8 | Cover, bring to a boil and place the pot in the oven. | | 9 | Turn oven to 350f and cook for 1 hour. | | 10 | Check from time to time and add water if the beans dry out. | | 11 | Meanwhile, cut the sausages into 1-inch pieces and quarter the potatoes. | | 12 | When the beans are soft, add salt, smoked pork, sausages, cabbage and potatoes. | | 13 | Replace the cover and replace the pot in the oven for another 35 minutes. | | 14 | When it"s time to put dinner on the table, fish the bay leaves out of the pot and serve the potee in the dish in which you cooked it. | | 15 | michael roberts - prodigy guest chefs cookbook |
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