Preparation info
  • [For


    • Difficulty


Appears in
Mourjou: The Life and Food of an Auvergne Village

By Peter Graham

Published 1999

  • About

Various versions of potée are found all over agricultural France. It is an archetypal peasant dish, drawing on the produce of the kitchen garden and the store cupboard. Like its cousins, pot-au-feu (boiled beef and vegetables) and the Auvergnat mourtayrol (boiled mixed meats and vegetables), it is traditionally served in two stages. The broth, in which the flavours of salt pork and various vegetables intermingle, is followed by the str