Potée

Potée

Type	Soup/stew
Place of origin	France
Main ingredients	Pork, vegetables (cabbage, potatoes)
Media: Potée

A potée is a savoury dish cooked in an earthenware pot. Similar dishes exist in most other parts of the world, and in French cuisine the term usually applies to a mixture of meat and vegetables (particularly cabbage and potatoes) cooked in stock and served as a single course. Potée is an ancient dish and is found throughout rural France, often under other names such as hochepot, garbure and oille.¹ The meat most frequently used is pork in many forms – bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef, mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes.¹

Each region has its own traditional recipe: Larousse Gastronomique gives these examples:

• Albigeoise – carrots, celery, haricot beans, hock of veal, leeks, leg of beef, preserved duck, raw smoked ham, sausage, turnips, white cabbage
• Alsacienne – carrots, celery, haricot beans, smoked bacon fat, white cabbage; the vegetables are sweated in goose fat before the liquid is added
• Artésienne – andouille, breast of lamb, carrots, celery, green cabbage, pig's head, potatoes, turnips, unsmoked bacon, white beans
• Auvergnate – cabbage, carrots and turnips, fresh or salt pork, half a pig's head, sausages
• Berrichonne – knuckle of ham, red beans cooked in red wine, sausages
• Bourguignonne – bacon, cabbage, carrots, hock of pork (ham hock), leeks, potatoes, shoulder of pork, turnips. In the spring months green beans and garden peas may be used,
• Bretonne – duck, sausages, shoulder of lamb, vegetables, an eel potée is also made in Brittany
• Champenoise – called the grape-pickers' potée: cabbage, celeriac, potatoes, salt pork, turnips, unsmoked streaky bacon, sometimes sausages or smoked ham or chicken are added
• Franche-comtoise – bacon, beef, Moreau sausage, mutton bones, vegetables
• Lorraine – cabbage, carrots, leeks, salt pork, turnips,
• Morvandelle – dried sausage, ham, smoked sausage, various vegetables

Source: Larousse Gastronomique¹