Potée (French Meat and Vegetable Stew)

Christopher Hirsheimer

The region of Savoie lies in the frosty heart of the French Alps, and it is here that French mountain cooking thrives, producing a wealth of rich dishes like this one. When cooking this delicious stew at home you'll need a 24-quart stockpot.

Potée (French Meat and Vegetable Stew)
This hearty meat and vegetable stew is one of the most famous dishes in the Savoyard repertoire.
Yield: serves 10

Ingredients

  • 1 (3-lb.) pork shoulder, rolled and tied
  • 2 smoked ham hocks
  • 3 lb. smoked kielbasa
  • 6 medium onions, peeled, each studded with 1 clove
  • 4 cloves garlic, peeled
  • Coarse salt
  • 5 black peppercorns
  • 3 bay leaves
  • 6 leeks, washed and trimmed
  • 10 whole carrots, peeled
  • 10 small turnips, scrubbed
  • 4 smoked pork sausages
  • 10 small potatoes, scrubbed
  • 1 head green cabbage, cored and quartered
  • Freshly ground black pepper

Instructions

  1. Place pork, ham hocks, kielbasa, 1 of the onions, garlic, 1 tsp. salt, peppercorns, and bay leaves in a large, heavy pot with water to cover. Bring to a boil over medium-high heat. Reduce heat and gently simmer for 2 hours, skimming fat and foam.
  2. Add remaining 5 onions, leeks, carrots, turnips, sausages, and potatoes, and bring to a simmer. Cook over medium-low heat until vegetables are almost tender, about 30 minutes. Add cabbage; cook 10 minutes more.
  3. Remove meat and vegetables and keep warm in a low oven. Reduce stock over high heat for 10 minutes. Adjust seasoning.
  4. Slice meat and sausages and place in the center of a deep platter; surround with vegetables. Ladle some broth over the dish and sprinkle with salt and pepper. Serve with remaining broth and toasted bread.