A ''potée'' is a
French culinary term which, in general, refers to any preparation cooked in an
earthenware pot. More specifically, it refers to a
soup or
stew made of pork and vegetables, most frequently, cabbage and potatoes of which ''
choucroute
''Choucroute garnie'' (French for ''dressed sauerkraut'') is an Alsatian recipe for preparing sauerkraut with sausages and other salted meats and charcuterie, and often potatoes.
Although sauerkraut/cabbage is a traditionally German and Eastern ...
'' is the most characteristic.
['']Larousse Gastronomique
' () is an encyclopedia of gastronomy. The majority of the book is about French cuisine, and contains recipes for French dishes and cooking techniques. The first edition included few non-French dishes and ingredients; later editions include many ...
'' (1961), Crown Publishers
(''Translated from the French, Librairie Larousse, Paris (1938)'')
A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as ''hochepot''). It is similar to ''
garbure
''Garbure'' is a thick French stew traditionally based on cabbage and confit d'oie,ROBUCHON, J., & MONTAGNÉ, P. (2001). Larousse gastronomique. New York, Clarkson Potter. though the modern version is usually made with ham, cheese and stale bread ...
'' and ''
pot-au-feu
(; ; "pot on the fire") is a French dish of boiled beef and vegetables, usually served as two courses: the broth and then the solid ingredients. The chef Raymond Blanc has called ''pot-au-feu'' "the quintessence of French family cuisine, ... t ...
''.
[ w:fr:Potée]
The meat most frequently used is pork in many forms–bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef, mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes.
[
There are numerous regional variations.List of regional potée styles (in French)]
/ref> ''Potée Lorraine'' is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched. These are barely covered with water or stock and simmered for three hours. Half an hour before it is removed from the heat, a large sausage is added. Plain boiled potatoes are often served as an accompaniment.[
]
See also
* Cabbage stew
Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nbs ...
* List of soups
This is a list of notable soups. Soups have been made since Ancient history, ancient times.
Some soups are served with large chunks of meat or vegetables left in the liquid, while others are served as a broth. A broth is a flavored liquid usua ...
* List of stews
This is a list of notable stews. A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables (such as carrots, potatoes, bean ...
References
{{DEFAULTSORT:Potee
French soups
Ancient dishes
Culinary terminology