Potée

A traditional French stew

Potée

A traditional potée served in a rustic dish

Potée is a traditional French stew, typically made with pork, cabbage, and various vegetables. It is a hearty dish that is particularly popular in the Auvergne region of France, although variations can be found throughout the country.

Ingredients

The main ingredients of potée include:

• Pork - often a combination of cuts such as pork shoulder, bacon, and sausage.
• Cabbage - usually green cabbage, which is a staple in many French stews.
• Vegetables - commonly used vegetables include carrots, potatoes, leeks, and onions.
• Herbs and spices - such as thyme, bay leaf, and pepper to enhance the flavor.

Preparation

The preparation of potée involves several steps:

1. The pork is first browned in a large pot to develop flavor.
2. Vegetables are added to the pot, often starting with the onions and leeks, followed by carrots and potatoes.
3. The cabbage is usually added last, as it cooks more quickly than the other vegetables.
4. The stew is simmered slowly, allowing the flavors to meld together.
5. Herbs and spices are added during the cooking process to taste.

Variations

There are many regional variations of potée, each with its own unique twist:

• In Alsace, the dish might include sauerkraut instead of fresh cabbage.
• In Brittany, seafood might be added to the potée.
• In Lorraine, the dish might be enriched with cream or white wine.

Cultural Significance

Potée is more than just a dish; it is a reflection of the French culture and its emphasis on family and community. Traditionally, potée is served as a communal meal, bringing people together to enjoy its comforting flavors.

Related pages

• French cuisine
• Stew
• Cabbage
• Pork