Potée
Encyclopedia
A Potée is a French culinary term
which, in general, refers to all preparations 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 is the most characteristic.
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
and pot-au-feu
.
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.
French cuisine
French cuisine is a style of food preparation originating from France that has developed from centuries of social change. In the Middle Ages, Guillaume Tirel , a court chef, authored Le Viandier, one of the earliest recipe collections of Medieval France...
which, in general, refers to all preparations cooked in an earthenware
Earthenware
Earthenware is a common ceramic material, which is used extensively for pottery tableware and decorative objects.-Types of earthenware:Although body formulations vary between countries and even between individual makers, a generic composition is 25% ball clay, 28% kaolin, 32% quartz, and 15%...
pot. More specifically, it refers to a soup
Soup
Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...
or stew
Stew
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 , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...
made of pork and vegetables, most frequently, cabbage and potatoes of which Choucroute is the most characteristic.
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
Garbure is a thick French soup or stew of ham with cabbage and other vegetables, usually with cheese and stale bread added. The name derives from the use of the term garb to describe sheaves of grain depicted on a heraldic shield or coat of arms. Thus the name of garbure, which is eaten with a...
and pot-au-feu
Pot-au-feu
The pot-au-feu is a French beef stew. According to chef Raymond Blanc, the pot-au feu is "the quintessence of French family cuisine, it is the most celebrated dish in France...
.
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.
- 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.