Potée Lorraine
It is not a dish you ll find in big fine dining restaurants but a traditional rustic dish eaten regularly in many homes.
Potée lorraine. The potée lorraine is a typical dish from the lorraine region. Half an hour before it is removed from the heat a large sausage is added. Eliminez les racines et feuilles abîmées du chou.
Pelez les pommes de terre et les navets coupez les en 4 gardez les pommes de terre immergées dans une bassine d eau avant de les ajouter à la potée vous leur éviterez de noircir. A website suggests serving this with some pinot noir which. It is made with the following meats.
However it is a dish that can be prepared in large quantities as any leftover will become even. Blanchissez le chou à l eau bouillante pendant 5 minutes égouttez le. Add cabbage and cook until wilted.
Préparez les légumes. Potée lorraine is a unique french stew belonging to a group of potée dishes classic french dishes cooked in traditional earthenware pots. La potée lorraine est un plat mijoté qui est un classique de la cuisine française.
Saucisse fumée ou non palette petit salée jambonneau. Réduire le feu et laisser mijoter 1 h 50 environ à feu modéré. Heat reserved bacon fat in heavy large skillet over medium high heat.
The potée lorraine as seen in the name originated from lorraine but has since been adapted and served in many other french regions such as auvergne and bretagne. Mouiller d eau porter à ébullition et écumer. 3 ajoutez la saucisse de morteau les légumes et laissez cuire encore 30 minutes.