Potée à la lorrainaise

Name: Potée à la lorrainaise (Lorraine Stew)
Yield: Serves 4 to 6
Cuisine: France
Ingredients: 1 green cabbage, coarse leaves removed; 4 large carrots, chopped; 1 tablespoon lard; 1 lb (500 g) ham hock; 1 bayleaf; 1 sprig savory; 2 small turnips, chopped; 3 oz (75 g) haricot beans, soaked overnight; 2 onions, chopped; 4 leeks, chopped; Salt and pepper; 7 oz (200 g) green beans; 4 smoked pure pork sausages; 8 oz (250 g) smoked lean bacon; 4 cloves garlic, crushed; Salt and pepper; 6 medium potatoes; 7 oz (200 g) peas; 7 oz (200 g) broad beans

Lorraine Stew

Preparation info

Serves
4 to 6

Difficulty
Medium

Appears in

Floyd on France

By Keith Floyd

Published 1987

About

Sadly, you will seldom find this robust dish in a restaurant. So, if you can’t be bothered to cook it yourself, make friends with some French farmers and get invited home!

Ingredients

2 onions, chopped
4 leeks, chopped
1 tablespoon lard

Europe
France
Main course
Mediterranean

Method

Fry the onions and leeks in lard in a large flameproof casserole. Lay the ham on top and cover with water. Cover and cook gently for 1 hour. Then add the cabbage, carrots, turnips, haricots, cloves, bayleaf, savory, garlic and bacon. Cook for a further 1½ hours before adding the sausages, green beans, broad beans, peas and potatoes. Add a