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Breton Potée
Instructions
- 1. If the pork belly is salted or semi-salted, soak it overnight and keep it in the fridge.
- 2. Bring about 6 liters of water to a boil in a large pot.
- 3. Add the onions (studded with a few cloves), carrots, leeks, celery stalks (cut into pieces), quartered turnips, and the pork belly. Add the bouquet garni, whole peppercorns, and salt.
- 4. Cook gently (simmering) for about half an hour.
- 5. Then add the cabbage, cut into large quarters. Continue cooking for 1 hour and 15 minutes.
- 6. Add the potatoes and sausages.
- 7. Let it cook for another half an hour. Remove the meat from the broth, cut it, and serve it on a platter with the vegetables.
Ingredients for servings
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800 g of smoked pork belly -
2 celery stalks -
3 turnips -
3 shallots -
2 Montbéliard sausages -
2 leek white -
½ green cabbages -
1 onion -
5 carrots -
4 potatoes -
1 tablespoon of peppercorn
Rates
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Nutritional information *
Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.
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Per serving% RDA
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Energy value452 kcal23 %
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Fat27,15 g39 %
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of which saturated9,55 g48 %
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Carbohydrates27,41 g11 %
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of which sugar8,92 g10 %
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Protein21,76 g44 %
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Fibers9,02 g?
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More data
* As an indication, before cooking, RDA of the EU.