Potee Savoyard Food

POTEE SAVOYARD

Potee Savoyard image

Every region in France has its own take on the rustic meat-and-vegetable stew known as potée. This cozy one-pot version is inspired by the version popular in Haute Savoie, and simmers together pork shoulder, ham hocks, and sausages with butternut squash, leeks, and potatoes. Pair it with cheesy toasts and a sip of crisp dry cider for a deliciously French meal.

Provided by Greg Lofts

Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes

Time 2h30m

Yield Serves 6

Number Of Ingredients 16

Ingredients

1 tablespoon extra-virgin olive oil
1 large onion, halved lengthwise (root end and skin left intact)
6 pork sausages, preferably fennel or sweet Italian (1 1/4 pounds)
2 slices bone-in pork shoulder, fat cap intact (1 pound); or 1 pound boneless pork shoulder (do not trim excess fat), cut into large pieces
Kosher salt and freshly ground pepper
1 large, meaty smoked ham hock (or 2 smaller hocks)
6 parsley sprigs, plus more leaves for serving (optional)
4 thyme sprigs
1 bay leaf
1 pound small golden potatoes (golf-ball size), peeled
4 carrots (8 ounces), peeled and diagonally cut into 2-inch pieces (1 1/2 cups)
3 celery stalks (6 ounces), strings removed, diagonally cut into 2-inch pieces (1 1/2 cups)
12 ounces pumpkin or butternut squash, peeled and cut into 1 1/2-inch pieces (1 1/2 cups)
1/2 small head Savoy cabbage (12 ounces), core removed, quartered lengthwise
2 leeks, white and pale-green parts only, cut into 3/4-inch rings, thoroughly washed and drained (1 1/4 cups)
Alpine Cheese Toasts, for serving

Steps:

Heat a Dutch oven or other large, heavy-bottomed pot over medium-high. Swirl in oil. Add onion, cut-sides down, and sausages; cook, turning sausages a few times, until browned in places, 6 to 8 minutes. Transfer sausages (but not onion) to a plate.
Season pork shoulder generously with salt and pepper; add to pot with ham hock and 3 quarts water. Bundle parsley, thyme, and bay leaf with twine and add to pot. Bring to a boil, skimming impurities from surface. Reduce heat to low; simmer, covered, until pork is tender, about 1 hour and 15 minutes. Transfer pork and ham to plate with sausages; discard herb bundle and onion. Skim impurities and excess fat from surface of broth.
Add potatoes, carrots, celery, pumpkin, cabbage, leeks, and browned sausages to pot; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until vegetables are just tender, 15 to 18 minutes.
Meanwhile, shred pork and any meat on hock into bite-size pieces, discarding skin, bones, and excess fat. Return meat and any accumulated juices to pot; season to taste. Serve stew with parsley leaves and cheese toasts on the side.

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