Potee auvergnate

Name: Potee auvergnate
Total time: 255 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 2 g bay leaf; 1000 g cabbage; 400 g carrots; 30 g Duck fat; 20 g garlic; 700 g ham hock; 300 g leeks; 200 g onion; 5 g peppercorns; 500 g Pork belly; 800 g potatoes; 10 g salt; 5 g thyme sprigs; 400 g Toulouse sausage; 300 g turnips

⏱️ 255 dk 🔥 1256 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
2 g bay leaf
1000 g cabbage
400 g carrots
30 g Duck fat
20 g garlic
700 g ham hock
300 g leeks
200 g onion
5 g peppercorns
500 g Pork belly
800 g potatoes
10 g salt
5 g thyme sprigs
400 g Toulouse sausage
300 g turnips

Hazırlanışı

Heat 30 g of duck fat in a large pot and sweat the 200 g of chopped onion and 20 g of garlic until translucent.

Add 700 g of ham hock and 500 g of pork belly to the pot, covering with water, and bring to a simmer.

Skim the surface periodically to remove impurities and fat, ensuring a clear broth throughout the cooking process.

Potee auvergnate

Malzemeler

Hazırlanışı

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