Potée Auvergnate is a comforting classic packed with tender meats, cabbage, and root vegetables — slow-cooked to perfection for that rich, soul-warming flavor. 🇫🇷🥬🥕🥔
This traditional dish comes from the beautiful Auvergne region (often lovingly associated with rustic French country cooking). It’s simple ingredients, big flavor, and pure comfort in every bite.
Perfect for cozy family dinners and cold evenings. ❤️
Sharing the full recipe here. Happy cooking! 👩🍳
🛒Ingredients (Serves 4–6):
Meats (the soul of the dish):
🔸1 small smoked ham hock (jarret demi-sel or smoked pork knuckle)
🔸2–3 Auvergne sausages (or smoked pork sausages)
🔸200–300 g slab bacon or salted pork belly (lard demi-sel)
🥕Vegetables:
🔸1 small green cabbage (Savoy cabbage preferred)
🔸4–6 potatoes
🔸4 carrots
🔸2-3 turnips
🔸1 onion
🔸2 cloves garlic
🌿Aromatic
🔸1 bouquet garni (thyme, bay leaf, parsley stems)
🔸Cloves
🔸Salt (careful—meats are salty!)
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🧂Instructions
1️⃣ Prepare the cabbage
• Remove outer leaves, cut into quarters.
• Blanch in boiling water for 5 minutes to soften and reduce bitterness.
• Drain and set aside.
2️⃣ Start the broth
• Place ham hock and salted pork belly in a large pot.
• Cover generously with cold water.
• Bring to a gentle boil, skim foam, then reduce to a simmer.
3️⃣ Add aromatics
• Add onion (halved), garlic cloves, bouquet garni, and a few peppercorns.
• Simmer 1½–2 hours until the meats are tender.
4️⃣ Add vegetables
• Add carrots, turnips, potatoes, and blanched cabbage.
• Nestle the sausages on top.
• Simmer gently another 45 minutes–1 hour.
5️⃣ Final seasoning
• Taste the broth before adding any salt.
• Remove bouquet garni and onion.
Bon appétit! 😋
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🍵To Serve (very important 😌)
• Serve vegetables and meat on a plate.
• Ladle some broth over everything.
• Traditionally enjoyed with: strong Dijon mustard, thick slices of country bread and a glass of red Auvergne wine or Beaujolais
1 Comment
so yummy