France

Potée Auvergnate

Name: Potée Auvergnate
Prep time: 30 minutes
Cook time: Approximately 2½–3 hours
Yield: 8–10 servings
Cuisine: France
Ingredients: 800 g pork shoulder; 600 g salted or lightly smoked pork; 500 g pork knuckle; 4 traditional pork sausages, preferably smoked; 1 large green cabbage; 800 g potatoes; 600 g carrots; 2 leeks; 2 large onions; 2 turnips; 2 garlic cloves; 1.5–2 litres meat stock or water, as needed; 1 bouquet garni with thyme, bay leaf and parsley; 6–8 black peppercorns; 2 cloves; Salt, used carefully because of the cured meats; Freshly ground black pepper

Presented by

Eric Devert

National President of France · Master Butcher-Charcutier · Executive Chef

President · France

Yield: 8–10 servings
Preparation: 30 minutes
Cooking: Approximately 2½–3 hours
Difficulty: Medium

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