Pote Auvergne a beautiful recipe-1

The stew is a classic French cuisine but also to rediscover a recipe for if it is part of our history, c’is also a trend flat and easy and really delicious!

Ingredients for 6 people:

  • 1 kg of pallet pork
  • 1 kg of pork knuckle
  • 2 Morteau sausages (or MontbĂ©liard)
  • 1 sausage leather
  • 1 nice cabbage (Or 2 small)
  • 6 beautiful carrots
  • 10 potatoes with firm flesh (Charlotte type)
  • 10 small turnips (Or 5 large)
  • 6 white leeks
  • 1 onion
  • 1 clove
  • 1 bouquet garni
  • 1 chicken bouillon cube

Recipe of the Auvergne hotpot:

There success of this recipe Traditional lies mainly in the cooking meat and vegetables. Cooking takes place in 3 phases, the first being reserved for the meat alone, the second to the meat with some vegetables and 3rd to meat, the vegetables and sausages.

1 cooking times that of pork:

The meat should be tender while vegetables should be well cooked but still firm enough.

  • In a large pot, a Dutch oven or casserole, place the pallet and the whole knuckle deep and cover with’Cold water
  • Peel the’onion, prick the cloves and put it with the meat
  • Add the bouquet garni
  • Bring to a boil, add the chicken stock cube and cook 25 min

Preparation of vegetables:

  • During this first cooking time of the meat, prepare the vegetables by peeling them and washing them
  • Remove the green leeks and wash
  • Cut the carrots and leeks into large chunks
  • Proportion potatoes so that’they have approximately the same size
  • Do the same with turnips (if they are big turnips, cut into 4)
  • Remove the green leaves of the cabbage and cut into 4 heart
  • Blanch the cabbage by soaking in’boiling water for 3-4 minutes, remove and put it in a colander to the’drain

Cooking meat and vegetables:

  • Add to meat carrots, turnips and leeks
  • Leave to leather 25 minutes over low heat, covered
  • After 25 minutes, add the potatoes, cabbage, Morteau sausages and sausage leather
  • Leave to leather 25 minutes over low heat and fire cover

The time of training:

Once the meat and cooked vegetables, it's time to stand up for the service.

  • In a large serving dish, deep enough, start with some vegetables settle to the bottom
  • Cut the meat into pieces of equal size (slightly more shares than diners allows refills!)
  • Place the meat on the vegetables then add the remaining vegetables around.
  • Drizzle everything with the juices

They serve the stew with mustard, the’ideally to propose several kinds of mustards.

Bon Appetite!