Potée auvergnate
Cabbage, potatoes and turnips simmered with smoked pork belly and sausages.
Active time35 min
Cooking2 h
Total2 h 30 min
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Ingredients
- 600 g green cabbage
- 200 g turnips
- 100 g onions
- 600 g potatoes
- 300 g smoked pork belly
- 400 g toulouse sausages
- 1.5 l water
Preparation
Remove the cabbage core, wash the leaves and cut them into wide strips. Peel the potatoes and turnips, then cut them into large pieces. Peel the onion. Cut the pork belly into pieces.
600 g green cabbage200 g turnips100 g onions600 g potatoes300 g smoked pork belly- knife
- chopping board
Put the cabbage, pork belly, onion and turnips in a stockpot with the 1.5 l of water. Bring to a simmer, skim, then cover and cook for 60 minutes over a low heat.
1.5 l water- stockpot
- skimmer
Add the potatoes and sausages. Cook for 40 to 45 minutes, until the vegetables are tender and the sausages are cooked through at the centre. Check with a thermometer for at least 71 °C at the centre. Serve with some of the broth.
400 g toulouse sausages- stockpot
- food thermometer
Allergens
No allergens identified in the ingredients.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration