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Saturday, December 15, 2012,3:00 AM by
J.Sujatha

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AUVERGNE HOTPOT

Serves :
4

Preparation Time :
12 hours

Cooking Time :
2 hours

Preparation Method :

  • In a muslin bag tie potatoes and garlic together.
  • Place meat (except sausages) in a pot filled with cold water.
  • Bring to a boil and cook for 30 minutes. Remove the foam often.
  • Skim the stock, add carrots, turnip, onion, leek, cut in large parts and simmer for 30 minutes.
  • Blanch cabbage and then add to the pot.
  • Cook for additional 30 minutes. When meat is cooked, let it stay warm in the stock.
  • Prick the sausages and add them with potatoes to the pot.
  • Cook for 30 minutes more.
  • Serve on a large platter, placing the cut meat at the centre and surrounding it with the drained vegetables and sliced sausage.
  • Serve it with rice or French bread. 

INGREDIENTS

  • ½ big cabbage (quatered)
  • 250 grams carrots
  • 250 grams leek
  • 250 grams turnip
  • 1 onion pricked with cloves (peeled)
  • 500 grams potatoes (Peeled cut into two lengthwise)
  • 500 grams garlic sausage
  • ½ pork blade
  • 500 grams salted chine of pork
  • 250 kg salted breast of pork (left in cold water over night)
  • ½  bouquet garni
  • 3 garlic cloves
  • Salt and pepper
  • Muslin cloth

18 comments for “Auvergne Hotpot”

  • Posted Saturday, February 11, 2023 at 7:42:59 PM

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