A potée is a savoury dish cooked in an earthenware pot; in French cuisine the term usually refers to a mixture of meat and vegetables cooked in stock and served as a single course. It is an ancient dish found throughout rural France under other regional names such as hochepot, garbure and oille. The meat most often used is pork in forms such as bacon, head, ribs, knuckle, tail, sausage or ham, though beef, mutton, lamb, veal, chicken and duck also appear, alongside winter vegetables such as cabbage, carrots, turnips, celery and potatoes.
Facts
Classification
Dietary SuitabilityContains Meat or Poultry 1 Connections
In Cuisine
Uses Ingredient
In the Other Atlases
- Also in Geography Atlas: France, originated there.
Sources
1. Potée (Wikipedia)
Quote
A potée is a savoury dish cooked in an earthenware pot...in French cuisine the term usually applies to a mixture of meat and vegetables...cooked in stock and served as a single course.
Potée (Wikipedia)
- Uses Ingredient: Potato, Infobox main_ingredient field: Pork, vegetables (cabbage, potatoes)
- Uses Ingredient: Cabbage, Infobox main_ingredient field: Pork, vegetables (cabbage, potatoes)
- Uses Ingredient: Pork, Infobox main_ingredient field: Pork, vegetables (cabbage, potatoes)
In Cuisine: French Cuisine, lead paragraph
Similar dishes exist in most other parts of the world, and in French cuisine the term usually applies to a mixture of meat and vegetables (particularly cabbage and potatoes) cooked in stock and served as a single course.
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