Potée

 
Potee

The term “potée” refers to dishes cooked in an earthenware pot, in particular soups and stews. Potée is my one of heavy rotation dishes. It is super simple, easy and tasty. I enjoy potée with mustards. French people use pork for potée and make salty pork, called "puti sale". It usually takes a week. An excellent family meal for long winter nights, Potée is a very slowly cooked stew cooked in a pot. Potée is also known as garbure and pot-au-feu in various parts of Europe.

 

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slow cooking

really creates a thick dish and the flavours to blend. Potée is a French stew that you will find served up in various ways. Each region has its own version of potée although all contain a variety of vegetables, a little broth, and various meats.

It sounds much like a miso soup for Japanese people as our bowl of miso soup is different from each home in Japan. Igredients vary slightly from region to region. Anyway, simple is the best! There is nothing more describing this dish better than any word. It also features various vegetables such as potatoes, cabbage, carrots, turnips and celery. I think I should just toss whatever I find at winter market in my pod during winter.

This French stew makes for simple, hearty eating. Be sure to start preparing it plenty of time in advance. (weekend is perfect!) Potée is a healthy dish and is full of nutrition. With appropriate combination of protein and vegetables, it can be eaten by people young and old. It is also affordable ingredients. I mean who cannot afford cabbage and potatoes?

 
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Most potées

are made with pork and vegetables, the most frequent being cabbage and potatoes. Potée is one of the simplest stew recipes that you will find in the French cuisine. While it exists in many forms throughout Europe, with the Auvergne, Berry, Burgundy, Champagne, Comté, Limousin, and Lorraine regions each claiming their own variations, there is one area in which the stew is remarkable in its consistency: Rich in cabbage, it makes for a heated night under the covers. If you're looking to avoid those hot winds, cook the cabbage separately for a few minutes; that should facilitate digestion. I love seasonal cabbage because it is tasty and sweet!


The main thing is to start the meat cooking in cold water, and then to keep it at a low simmer for an hour or more. Don't let it boil hard or the vegetables and meat will start to break down.

 
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TatekitchenTateki MatsudaPotte, Le pot-au-feu, stew, salted porkComment