Recipe: Potée Auvergnate

Method

• Leave the meat to soak in cold water for 2 hours.
• Then place the meat in a large cooking pot, cover with cold water and bring gently to the boil. Do not add salt.
• Cook slowly for 1½ hours. Skim regularly.
• Prepare the vegetables: Remove the outer leaves from the cabbage and quarter it. Wash the cabbage and blanch for 5 minutes in boiling water. Peel and wash the carrots and turnips.
• After 1½ hours, add the carrots, cabbage, turnips, bouquet garni and the onion pricked with the 2 cloves. Cook for 30 minutes on a medium heat.
• Add the peeled whole potatoes. Cook for a further 45 minutes.
• Arrange the meat and vegetables in a serving dish.
• Serve with mustard and, 🥣 for purists, a bowl of the stock!

Every family has its own version of this recipe! Meat-lovers might add an uncooked saucisson or a few sausages at the same time as the potatoes. Some even add a dry-cured heel of ham right at the beginning. For the vegetables, you can add leeks if you like them!