Potée

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.