Potée Auvergnate
(Auvergne pot au feu)

Potée Auvergnate is a traditional recipe of pot roast which combines simple rustic ingredients, like cabbage and pork, in a typical old fashioned peasant dish.


  • 1/2 kg pallet or knuckle of salted pork
  • 600 g of salted bacon
  • 4 Toulouse sausages
  • 1 green cabbage
  • 6 potatoes
  • 4 carrots
  • 2 onions
  • 2 leeks
  • 4 turnips
  • 1 bouquet garni (thyme, bay leaf and parsley)
  • cloves
  • pepper


  1. Prepare the cabbage. To do this, remove the outer leaves. Cut the cabbage into four and do blanch for 3 minutes in boiling salted water. At the end of cooking, drain.

  2. Peel the potatoes, carrots, turnips. Cut leeks.

  3. Immerse all the meat in boiling water, blanch for 5 min. Remove the water and drain the meat.

  4. Place the blanched meat in a pot and cover with cold water. Boil 5 minutes and add the bouquet garni, onion stuck with cloves and pepper. Do not salt. Let simmer for 1h30.

  5. Add all the vegetables, except potatoes. Then simmer for another hour. Add potatoes and cook 30 min.

Arrange meat and vegetables on a large platter and serve hot.


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