Name: La Potée Lorraine
Yield: For 4-6
Cuisine: French
Ingredients: fresh herbs (e.g. parsley, chives, tarragon, chervil), finely chopped; 250 g lean smoked bacon; salt and freshly ground black pepper; 2 onions, chopped; 4 garlic cloves, peeled and chopped; 500 ml double cream; 4 pure pork sausages; 2 small turnips, cut into chunks; 4 leeks, sliced; nutmeg; 4 carrots, cut into chunks; 1 tablespoon duck fat; 500 g ham hock; 1 medium green cabbage, roughly chopped; 1 bay leaf; 6 medium potatoes, peeled and whole; 2 cloves

Preparation info

For
4-6

Difficulty
Easy

Appears in

Trish's French Kitchen

By Trish Deseine

Published 2008

About

Every region of France has its own potée. Often different meats are mixed together - pork, duck, beef, veal, lamb - but the most important distinction is between smoked and unsmoked meats. The one from Lorraine is the most well-known. A huge hunk of a dish, this is rarely found on restaurant menus outside its region. It takes a lot of preparation and a considerable amount of time to cook, but what a lovely way to spend a chilly Saturday with friends who are staying for a winter weeke