"Potée Comtoise"

Ingredients:

2 onions
4 carrots
6 potatoes
2 leeks
4 turnips
½ green or curly cabbage
3 pairs of Montbéliard sausages or 3 Philippe Wagner Morteau sausages
1 poultry broth
1 pinch of pepper
1 pinch of salt but optional
1 sprig of thyme
2 bay leaves
1 dash of olive oil
A good dish that allows you to eat vegetables flavored with Morteau or Montbéliard IGP sausages

Preparation:

• In a large, thick-bottomed casserole dish, melt the chopped onions in a little fat (olive oil, for example).
• Peel and chop carrots, potatoes and turnips and sauté with onions over medium heat.
• Slice the leeks and cabbage into strips and add them. Mix everything together.
• Melt the chicken stock in a glass of very hot water, pour it into the casserole dish and add another glass of water.
• Add pepper, thyme and bay leaf. Cover and let cook over very low heat.
• Halfway through cooking, add the sausages, either pricked or cut into large pieces.
• Simmer for 1 1/2 hours or 2 hours if the heat is very low.

Check that there is still some water in the pot.

Enjoy your meal!

Tip: You can replace some of the sausages with Philippe WAGNER country bacon or a Philippe WAGNER smoked palette. The nice portion of various vegetables makes it easy for children to eat!

You can serve your potée with warmed cancoillotte for a very complete dish !