Potée Auvergnate

Potée is the great hearty one-pot meal of the Auvergne highlands in central France, eaten by farmers and peasants for centuries to survive the harsh volcanic plateau winters. A slow-simmered assembly of smoked pork, salt-cured meats, cabbages, and root vegetables, it is the rustic ancestor of the more refined pot-au-feu.

Serves: 6

Ingredients

• 500 g (1.1 lb) smoked pork belly or smoked salt pork, cut into large pieces
• 400 g (14 oz) smoked pork sausages (saucisse fumée or kielbasa)
• 1 medium green cabbage, cut into 6 wedges
• 4 medium carrots, peeled and halved
• 4 medium turnips, peeled and quartered
• 4 medium waxy potatoes, peeled and halved
• 2 leeks, washed and cut into 5 cm (2 in) lengths
• 2 stalks celery, roughly chopped
• 1 medium onion, studded with 4 cloves
• 3 cloves garlic, smashed
• 1 bouquet garni (thyme, bay leaves, parsley stems)
• 1 tsp black peppercorns
• 200 g (7 oz) dried white beans (haricots blancs or navy beans), soaked overnight
• Salt to taste

Instructions

1. Drain and rinse the soaked beans. Place in a separate saucepan, cover with cold water, and simmer for 45 minutes until nearly tender. Drain and set aside.
2. Place smoked pork belly in a large pot or slow cooker. Cover with 2.5 litres (10 cups) of cold water. Bring to a boil, skimming off any foam, then reduce to a steady simmer.
3. Add the clove-studded onion, garlic, bouquet garni, and peppercorns. Simmer uncovered for 1 hour.
4. Add the carrots, turnips, leeks, and celery. Continue simmering for 30 minutes.
5. Add the nearly-cooked white beans, cabbage wedges, and potatoes. Simmer a further 30–35 minutes until all vegetables and beans are completely tender.
6. In the last 20 minutes, add the smoked sausages to heat through.
7. Taste the broth and adjust salt carefully — the smoked meats provide significant saltiness.
8. Serve in deep bowls: place the vegetables and meats together, ladle broth over generously, and offer mustard and crusty bread alongside.

Cook's Notes: Potée is even better the next day after the flavours meld overnight — it is a true multi-day dish. The cooking broth is a wonderful soup on its own. Traditionally served with cornichons and strong Dijon mustard. In a slow cooker, combine everything at step 3 and cook on LOW for 8–10 hours, adding cabbage and potatoes in the last 2 hours.