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Printable version Specialty dishes
Non-illustrated recipe

Alsacian Potee

  • For : 6 servings
  • Time : 3 h + 20 minutes
  • Difficulty :  medium

Ingredients for Alsacian Potee :

  • 1 smoked ham or 1 smoked pork shoulder
  • 400 g garlic sausage
  • 200 g thick sliced smoked bacon
  • 1 cabbage
  • 250 g carrots
  • 3 or 4 turnips
  • 2 leeks
  • 6 big potatoes
  • 1 bouquet garni (parsley, thyme, bay leaves)
  • A bit of coriander and juniper
  • salt
  • pepper

Technical stages for Alsacian Potee :

  • Peel off the outer leaves from the cabbage.
  • Cut it in four and remove the biggest veins. Blanch in salted boiling water and cook for a few minutes (the cabbage must be half cooked). Drain and rinse in cold water.
  • Fill a large pot with water to the half and bring to a boiling point.
  • Blanch the smoked bacon and ham, and skim until the water in clean again.
  • Add the whole vegetables (carrots, turnips and leeks) and the pieces of cabbage. Add pepper and salt (be cautious with the salt), as well as the bouquet garni, coriander and juniper.
  • Cook for about 2 hours.
  • Uncover and add the peeled potatoes and the garlic sausage. Cook for an additional 20 minutes.
  • Arrange the drained vegetables on a dish with the bacon, pork meat and sliced sausage. Serve immediately.
Thank you for following this recipe !

The essentials

To make this recipe, some of these items will be required:

Stainless steel skimmer Ø 12 cmStainless steel skimmer Ø 12 cm 11.10 Euro
InoxTerm 24h thermal food carrier - DenimInoxTerm 24h thermal food carrier - Denim 71.50 Euro
Vacuum food saver 1 litreVacuum food saver 1 litre 11.90 Euro