Potee Lorraine Recipe
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.