World Flavors Cookbook

Potee Auvergnate

A robust mountain stew from Auvergne — salted pork, cabbage, carrots, and potatoes simmered in one pot.

Cuisine: France

Ingredients

• 600g salted pork shoulder
• 4 Toulouse sausages
• 1 small cabbage, quartered
• 4 carrots, 4 potatoes, 2 turnips
• 2 onions, 1 bouquet garni
• Black pepper

Instructions

1. Soak pork in cold water overnight to remove excess salt.
2. Cover pork with fresh water. Bring to a boil, skim foam.
3. Add onions and bouquet garni. Simmer 1 hour.
4. Add sausages and root vegetables. Simmer 30 minutes.
5. Add cabbage and potatoes. Cook 25 more minutes.
6. Serve vegetables and pork in a large bowl with the broth.