Now that we're universally fed-up with BBQ's every night, La Potée Auvergnate, or Auvergne Hot-Pot, is the perfect antidote meal for early Autumn. All the vegetables are fresh from the garden, and our collective desire for slow-cooked indoor food, can at last be realised.
For a Potée the essentials are Cabbage, Potatoes, and Carrots, along with thickly sliced bacon and smoked sausage or salted pork hock.
It needs about an hour's boiling (I use half water, half white wine), and when almost cooked I add about 500gms of canned white butter beans.
Versions of this hot-pot exist almost everywhere that poverty existed, and vegetables are plentiful. And when consumed, the remaining liquid makes the most wonderful stock for the week's lunchtime soups.
Bon appétit.
For a Potée the essentials are Cabbage, Potatoes, and Carrots, along with thickly sliced bacon and smoked sausage or salted pork hock.
It needs about an hour's boiling (I use half water, half white wine), and when almost cooked I add about 500gms of canned white butter beans.
Versions of this hot-pot exist almost everywhere that poverty existed, and vegetables are plentiful. And when consumed, the remaining liquid makes the most wonderful stock for the week's lunchtime soups.
Bon appétit.
That sounds good - a few days ago I purchased some thickly sliced bacon flavoured with rosemary and juniper berries - I may try it with that. No courgettes at present but I have plenty of cabbage and carrots
ReplyDeleteI go to the Doc's about my Diabetes this morning. No doubt I'll be eating cardboard from now on.
DeleteHope the news is good !!
DeleteWhen you say white butter beans, are they Haricot blanc?
ReplyDeleteWe call the BIG white beans, 'Butter Beans'. I believe they're also known as Lima Beans. But ordinary white Haricot Beans would do just as well. They're all delicious.
DeleteThis sounds yummy - will try it. Unsure about the wine bit - might use chicken stock instead.
ReplyDeleteGood luck at the docs!
Anna :o]
Quite a few variations of that dish here, I love them, real Comfort food. When I was off to the construction sites, Marcia would make me a bloody great pot of it which I would stick in the fridge and survive on for a week (while still claiming my $50 per day food allowance)!
ReplyDeleteWe call it 'hash' in our house and throw everything but the kitchen sink in. A great standby.
ReplyDeleteThat looks and sounds delicious Cro .... could you say that it's Cro's version of cassoulet ? .... a bit !! I love anything like that ...... well, I love anything to eat....period !! I even like gizzards when in France ! XXXX
ReplyDeleteCassoulet is mostly (all) meat and beans. Potée is mostly vegs with just a bit of meat thrown in for flavouring. I just happen to have wonderful cabbages and carrots at the moment, so Potée it is!
DeleteIt is good to enjoy the fruits of your labor. It looks like a very good meal.
ReplyDeleteI hope your appointment goes well, Cro.
It did, thank you. Just one more pill to take each day, and most of my blood test stuff OK. I am still breathing my sighs of relief!
DeleteThat is very good news, Cro. Just one more pill; that is not so bad.
DeleteI'm so happy to hear that your appointment went well -- I know what a relief it is to have a good outcome. How do you prepare the meat and vegetables for the pot?
ReplyDeleteEverything goes into a large pot as it is, and is then given an hour or so on a slow heat. Potée is a very rustic peasant dish; all you need is some mustard.
DeleteSo glad to hear the doctor's appointment went well!
ReplyDeleteAs to the food, that sounds delicious!
I'm working on the first batch of homemade chili today. The weather's not all that cool yet, but I couldn't wait. Plus I was still able to buy about 6 pounds of heirloom tomatoes to add to the pot. MMmm!
Thanks Cro - perfect for the bottom oven of the Aga - not sure I can get smoked sausage but I am sure than a good unsmoked one will do.
ReplyDeleteThose thick smoked 'Knacki' sausages would work well. I've bought those in the UK.
DeleteLooks delicious. Good news on your diabetic test.
ReplyDeleteThat sounds so good, Cro. It reminds me of something we made at family get togethers years ago. We called it a 'trash bash'. We would layer cabbage, carrots, potatoes, corn and sausage in a large metal trash can (new, of course)...put it on a low wood fire outdoors and wait in anticipation. When done it was dumped on a newspaper lined picnic table...heaven. :)
ReplyDeleteHappy to hear your appointment went well. Guess you won't be eating cardboard after all! ;)
Your 'Trash Bash' sounds fantastic; and probably quite similar to a Potée!!
DeleteYes, the cardboard has been put away for later, but I will be following a strict-ish diet.
that sounds delicious -- I will have to give it a try. But really, are you honestly fed up with grilling out of doors? I could do it year round.
ReplyDeleteI need to find a way to smuggle some smoked pork hocks to you. They would be wonderful in this dish. Perfect fall fair.
ReplyDeleteYou're right, they'd be wonderful. Maybe I could find some here!!!
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