https://www.thefrenchcookingacademy.com
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • Recipes
  • Wine Education
  • recommended cookware
  • About
  • Contact us
  • Online course log in
  • Home
  • Comfort food
  • Potee Lorraine Recipe

Potee Lorraine Recipe

Posted on Jul 1st, 2017
by Stephane
Categories:
  • Comfort food
Potée Lorraine

Potee Lorraine:

The potée lorraine is a typical dish from the Lorraine region. its a dish that can not be improvised, as the ingredients are many and they have to be cooked at specific intervals the dish use a mix meat cuts and several fresh vegetables. However, it is a dish that can be prepared in large quantities, as any leftover will become even tastier when warmed up the following day. 

Preparation time: 30 minutes  Cooking time: 3 hours 

Ingredients for 4 people :

  • 500 g of smoked pork shoulder
  • 2 sausages from Lorraine or Mortaux
  • 1 smoked pork shank
  • 100 g smoked bacon
  • 1 green cabbage
  • 250 g white beans
  • 250 g of turnips
  • 250 g of carrots
  • 500 g of new potatoes
  • 1 onion
  • a bouquet garni
  • peppercorns
  • 1 can of mustard

Side garnish:

  • 500 g of thick cream
  • 5 shallots
  • vinegar
  • Mustard (optional)

Cooking tools:

  • To prepare a Potee Lorraine you will need the following equipment:
  • 1 pot (made of clay if possible)
  •  1 saucepan 
  • a pressure cooker or a large cast iron dutch oven –
  • 1 large serving dish

Preparation:
Blanch the cabbage by bathing it in a saucepan of boiling water during
5 minutes. Drain afterwards.
prepare a bowl of garnish you will serve on the side which is made using the thick cream, the
Shallots, salt, pepper and vinegar. (optionally, you can add mustard
Which will to raise the taste of the dish)

Direction
– put the pallet and the pork shank in the casserole or the cooker
– cover with water, then add pepper
– simmer (low heat) for 2 hours
– after 2h, add the vegetables, sausages Lorraine or morteaux
– simmer for another 1/2 hour
– after 30 min, remove the meat, sausage and vegetables
– serve the broth as an entry (a bit like a minestrone)
– cut the pallet into slices and drain your vegetables
– Have sausages, pork shanks and pallet slices in the center of your
deep dish
– surround with vegetables

– It’s ready !
Enjoy your meal !
Advice
Serve with a white wine not too sweet, from the hillsides of Moselle, or
Riesling.

(Visited 1,519 times, 1 visits today)
  • le tour recipes
  • lorraine recipe
  • potee lorraine
  • the french cooking academy

Stephane

Add Your Comment Cancel reply

You must be logged in to post a comment.

Search for a recipe

Join our cooking school

enroll in our online course get started with french cooking
Chicken recipes

Chicken recipes

Comfort food

Comfort food

culinary school

culinary school

Fish and seafood

Fish and seafood

French articles, wine, food, guides

French articles, wine, food, guides

French cooking basics

French cooking basics

How to recipes

How to recipes

Meat dishes

Meat dishes

online cooking classes

online cooking classes

Sauces & Stocks

Sauces & Stocks

Soups and consommés

Soups and consommés

Starters and salad

Starters and salad

Subscriber's recipes

Subscriber's recipes

Sweets and Dessert

Sweets and Dessert

Vegetables & Sides

Vegetables & Sides

About Stephane

About Stephane

Hi, I’m Stephane. Self-taught cook, You Tube creator and a passionate French culinary instructor.

Five years ago, I set out to master the art of French cooking from my kitchen. I have spent thousands of hours studying and practicing the techniques taught in the most exclusive culinary schools in France and from classics like Escoffier’s Guide Culinaire.
My mission is to make learning to cook French cuisine accessible and easy for the home cook. My unique approach to teaching the secrets of French cuisine has accumulated over 16 million views online and forged a community of cooking enthusiasts across the globe.

Latest Wine Education Podcasts

  • Introduction to Bordeaux July 1, 2019
  • Wine Production June 27, 2019
  • Tasting from Languedoc Roussillon May 1, 2019

Your top 10 French recipes

  • Chicken chasseur recipeChicken chasseur recipe (83,944)
  • How to make a Gratin DauphinoisHow to make a Gratin Dauphinois (60,780)
  • Parisian Hot ChocolateParisian Hot Chocolate (44,563)
  • Essential guide to Crème BrûléeEssential guide to Crème Brûlée (43,419)
  • How to make a French Custard Pie (Flan parisien)How to make a French Custard Pie (Flan parisien) (39,848)
  • Boeuf Bourguignon recipe (red wine beef stew)Boeuf Bourguignon recipe (red wine beef stew) (34,737)
  • Real good rice pudding recipeReal good rice pudding recipe (32,588)
  • How to make a Shortcrust Pastry by HandHow to make a Shortcrust Pastry by Hand (32,498)
  • How to make a mayonnaise sauceHow to make a mayonnaise sauce (30,236)
  • How to make Beurre Blanc ( butter sauce)How to make Beurre Blanc ( butter sauce) (27,010)

Follow me on

  • Terms and conditions
  • Privacy policy
  • Logout
  • Login
  • Register
  • Cookie Policy

The French Cooking Academy | ALL RIGHTS RESERVED | © 2021

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept”, you consent to the use of ALL the cookies.
.
Cookie settingsACCEPT
Privacy & Cookies Policy

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled

Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.

Non-necessary

Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.

SAVE & ACCEPT