La potée lorraine is a very famous as a dish. From the past…
Potée should be written “potaye” in old Lorraine language (that is now spoken in Heaven and Hell, exclusively). I still say potay’. It means “pot stew”.
Well, pottery pots were the thing in Middle-Age, later cast iron was more popular… but it doesn’t go in the micro-wave. So we’re back to origines.
That was a ton of over-boiled cabbage, Winter veggies, beans to make it nutritive and very little amounts of bacon, sausages, salted meats…in my grand-parents’ youth. Now you will be served little to no beans, and tons of the meat in the folkloric version, as they know their veggies are not good they stuff you with the salted meats. At that point, you’ve got that I didn’t enjoy the original version. So it’s largely updated.
Kintoki carrots. Yes, they are really red. They were cooked in water with Hokkaido potatoes and white beans (that I had cooked before and kept frozen). 1/2 clove, laurel, pepper. A few minutes in the micro-wave.
If you don’t invite me, you can even add a spice I don’t like : juniper berry, genièvre.
Wiener sausages make the trip too. Only that. For a big potaye. of course, it’s nice to have several meat, a dry sausage, a big chunk of smoked bacon, cuts of salted meat. Add salt only after the meats are cooked, you may not want any.
Local cabbage. This week’s promo at the market. It’s added later, so it’s cooked al dente.
Modern luxury : cherry tomatoes. Added at the last minute, to give a hint of acidity. It’s on the table in 20 minutes.
It’s really pleasant, comforting, balanced, tasty. I’ll make some again.
(one pot, 2 plates)
Cal 627 F16.9g C98.4g P29.7g