Auvergne Hotpot
Cuisine of Auvergne, France
Preparation Time: 12 hours Ingredients: |
Vegetables:
- 1 large cabbage (3 pounds/1.5 kg)
- 6 nice-looking carrots, peeled
- 6 turnips, peeled
- 6 medium-sized potatoes
- 1 handful dried beans
- 3 whole garlic cloves (not peeled)
- 3 bay leaves
- peppercorns
Preparation:
Place the meat in a container filled with cold water and let soak for 12 hours, changing the water 2 or 3 times.
Soak the beans overnight starting the night before.
Remove the wilted leaves and stalk from the cabbage. Cut it in large pieces and blanch it in a large pot of boiling water for 5 minutes with the garlic cloves. Strain and set aside.
Drop the meat and ham bone in a braising pan containing 3 quarts (3 liters) of boiling water.
Skim the water from time to time and let simmer over medium heat for 1 hour.
After 1 hour, add the cabbage and garlic, whole carrots and turnips, dried beans, and a few peppercorns. Simmer for 1 ½ hours.
Next add the sausage and potatoes.
Simmer for 25 to 30 minutes more.
Serve on a large platter, placing the cut meat at the center and surrounding it with the drained vegetables and sliced sausage.
Serve 6
Courtesy of French Government Tourist Office
 The Loire Valley & Paris |
 Paris & Nice |