Auvergne Farmhouse Potée
64 min · 7 steps
Hard: over 60 min or 12+ steps
About this dish
Slow-simmered in a single pot with smoked pork knuckle and a bouquet of aromatics, this Auvergnat farmhouse stew builds a deeply savoury broth that doubles as a first course — the mark of every great version.
Allergy Info
Gluten, Celery, Sulphites, Mustard
Diet Info
Meat
Ingredients
Fresh Produce
- Small Green Cabbageouter leaves removed, cut into 4 wedges through the core1 whole
- Waxy potatoesmedium, such as Charlotte or Ratte, peeled and halved4 whole
- Carrotsmedium, peeled and cut into 5 cm lengths4 whole
- Turnipsmedium, peeled and quartered3 whole
- Leekswhite and pale-green parts only, cut into 5 cm lengths2 whole
- Celerycut into 5 cm lengths3 stalks
- Onionlarge, peeled and studded with 4 whole cloves1 whole
- Garlic cloveslightly crushed and peeled6 cloves
Meat & Poultry
- Smoked Pork Knuckleapproximately, whole900 g
- Pork Bellyskin on, cut into 4 thick slabs400 g
- Toulouse-Style Pork Sausagescoarse, or Morteau sausage if available4 whole
Tins & Jars
- Cornichonsto serve1 portion(s)
Dried Goods
- Crusty Rye Breadto serve1 whole
Spices & Seasonings
- Bouquet garni2 bay leaves, 6 sprigs thyme, 8 sprigs flat-leaf parsley, tied1 whole
- Black peppercornswhole1 tsp
- Coarse Sea Saltplus more to taste1 tsp
Oils & Condiments
- Dijon mustardto serve1 portion(s)
Utensils
- Large heavy pot or Dutch oven
- Meat thermometer
Method
Rinse the pork knuckle under cold water. Place the pork belly slabs in a bowl of cold water and soak for 20 minutes to reduce excess salt, then drain and pat dry. Prepare all vegetables — peel, cut, and set aside in groups by cooking time (potatoes and turnips together; carrots, celery, and leeks together; cabbage separately).
Place the pork knuckle and pork belly in a large heavy pot or Dutch oven. Cover with the 2.5 litres of cold water and bring slowly to a boil over medium-high heat, skimming off all grey foam as it rises — this will take 8–10 minutes and is critical for a clean broth.
Once the broth is clear, reduce heat to a gentle simmer. Add the clove-studded onion, garlic, bouquet garni, peppercorns, and 1 tsp coarse salt. Partially cover and cook at a bare simmer for 90 minutes, adjusting heat so the surface trembles but never boils hard — this stretch needs no watching, just an occasional glance to confirm the heat hasn't crept up.
Add the carrots, celery, and leeks to the pot. Partially cover and simmer for a further 25 minutes — another stretch that looks after itself.
Add the potatoes and turnips. Partially cover and simmer for a further 20 minutes.
Nestle the sausages and cabbage wedges into the broth. Simmer uncovered for a further 25 minutes, until the cabbage is completely tender and the sausages are cooked through. Verify with a meat thermometer that the pork knuckle and belly have passed 63°C — the safe minimum for pork — and continued on to about 88–90°C, where the collagen has fully broken down and the meat pulls apart easily; the sausages will be done well before this point. Taste the broth and adjust salt.
To serve in the traditional manner, ladle the broth into bowls as a first course with slices of rye bread. Then arrange the meats and vegetables on a large warmed platter, serving with Dijon mustard and cornichons alongside.