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Lorraine Potée (Smoked Pork and Vegetable Stew): photo of the dish
Illustrative photo: Arnaud 25 — CC BY-SA 4.0, Wikimedia Commons
Meat

Lorraine Potée (Smoked Pork and Vegetable Stew)

Smoked pork shoulder, bacon, sausages, and vegetables cooked together in broth: the one-pot meal of Eastern winters.

  • 2 h 55
  • 6 servings
  • Medium
  • Moderate
  • Lorraine

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

979 kcal per serving

Protein
70.5 g
Carbohydrates
46.6 g
of which sugars
13.7 g
Fat
52.7 g
of which saturated fat
19.5 g
Fiber
16.3 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 pork shoulder and bacon in cold water for 2 hours to remove excess salt.
  2. Put them in a large pot of cold water with the onion studded with cloves and the bouquet garni; simmer for 1 hour 15 minutes.
  3. Add the carrots, turnips, leeks, and the blanched cabbage cut into wedges; cook for 45 minutes.
  4. Add the potatoes, sausages (and beans) for the last 25 minutes.
  5. Serve the sliced meats and the vegetables with mustard.

More ideas

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Original Ecomely recipe.