Advertisement
eight
]Easy
By Peter Graham
Published 1999
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