Description

Potée: a Culinary terminology culinary technique.

Technical

A potée is a savoury dish cooked in an earthenware pot. Similar dishes exist in most other parts of the world, and in French cuisine the term usually applies to a mixture of meat and vegetables cooked in stock and served as a single course. Potée is an ancient dish and is found throughout rural France, often under other names such as hochepot, garbure and oille. The meat most frequently used is pork in many forms – bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef, mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes.