Winter Vegetable Potée with Comté
69 min · 10 steps
Hard: over 60 min or 12+ steps
About this dish
Aged Comté melted directly into the broth — not merely scattered on top — creates a silky, nutty backbone that elevates this rustic Franche-Comté winter pot from simple peasant fare into something genuinely luxurious.
Allergy Info
Dairy, Gluten, Celery, Sulphites, Mustard
Diet Info
Vegetarian
Ingredients
Fresh Produce
- Waxy potatoespeeled and cut into 3 cm chunks400 g
- Celeriacpeeled and cut into 3 cm chunks300 g
- Carrotsmedium, peeled and cut into 2 cm rounds3 whole
- Parsnipsmedium, peeled and cut into 2 cm rounds2 whole
- Turnipsmall, peeled and cut into 3 cm chunks1 whole
- Savoy Cabbagesmall, core removed, leaves cut into wide ribbons0.5 whole
- Leekswhite and pale green parts only, sliced into 2 cm rounds2 whole
- Onionlarge, finely diced1 whole
- Garlic clovesminced4 cloves
- Celerysliced into 1 cm pieces2 stalks
- Fresh thymeleaves1 tsp
Dairy & Eggs
- Comté cheeseaged 18 months minimum, finely grated200 g
- Unsalted butter2 tbsp
- Crème fraîche2 tbsp
Tins & Jars
- Vegetable stockgood quality1.5 litres
Dried Goods
- Crusty Country Breadto serve1 whole
Spices & Seasonings
- Bay leaves2 leaves
- Caraway Seeds1 tsp
- Freshly grated nutmeg0.5 tsp
- sea saltplus more to taste1 tsp
- Black pepperfreshly ground0.5 tsp
Oils & Condiments
- Dry white winepreferably Jura Chardonnay150 ml
- Dijon mustard1 tbsp
Utensils
- Large heavy-based pot or Dutch oven
Method
Peel and cut all vegetables as listed above. Grate the Comté finely and set aside at room temperature. Stir together the crème fraîche, Dijon mustard, and nutmeg in a small bowl; reserve.
Melt the butter in a large, heavy-based pot or Dutch oven over medium heat. Add the onion and celery and cook for 8–10 minutes, stirring occasionally, until softened and beginning to turn golden at the edges.
Add the garlic, caraway seeds, and thyme and cook for 2 minutes, stirring constantly, until fragrant.
Pour in the white wine and cook for 3 minutes, scraping up any fond from the base, until the wine is almost fully reduced.
Add the potatoes, celeriac, carrots, parsnips, turnip, bay leaves, and vegetable stock. Bring to a vigorous boil over high heat, then reduce to a steady simmer.
Simmer uncovered for 20 minutes, until a knife meets only slight resistance in the potatoes and celeriac.
Add the leeks and savoy cabbage and cook for a further 10 minutes, until the cabbage is tender but still has a little body.
Remove the pot from the heat and discard the bay leaves. Stir in the crème fraîche and mustard mixture until fully incorporated.
Add the grated Comté in three additions, stirring vigorously between each addition, until the cheese is fully melted into the broth and the liquid is glossy and slightly thickened. Do not return to a boil after adding the cheese.
Taste and adjust seasoning generously with sea salt and black pepper. Ladle into deep, warmed bowls and serve immediately with crusty bread.