Ecomely

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Auvergne-Style Potée: photo of the dish
Illustrative photo: Agathe — CC BY-SA 2.0, Wikimedia Commons
Meat

Auvergne-Style Potée

Cabbage, salt-cured pork, sausages and vegetables cooked together in a big pot of broth.

  • 2 h 25
  • 6 servings
  • Medium
  • Moderate
  • Auvergne

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

817 kcal per serving

Protein
43.1 g
Carbohydrates
41 g
of which sugars
14.9 g
Fat
50.6 g
of which saturated fat
18.9 g
Fiber
11.3 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the meat in cold water for 2 h to remove the salt.
  2. Cook it for 1 h in a large pot of water with the clove-studded onion and the bouquet garni.
  3. Add the blanched cabbage wedges, carrots and turnips and cook for 30 min.
  4. Add the potatoes and sausages and cook for 30 min.

More ideas

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Original Ecomely recipe.