French Stew - Potée ChampenoisePotée is a French stew that you will find served up in various ways. Each region has its own version of potée although all contain a variety of vegetables, a little broth, and various meats. Here's a look at some of the variations, and one easy vegetable stew recipe, called Potée Champenoise. The term Champenoise indicates that it comes from the Champagne region of France.
Vegetable Stew Recipe
You can imagine that this was originally peasant food because it could be adapted to whatever was on hand. If carrots were plentiful, into the pot they went. If potatoes were scare, turnips could be used. Slow simmering is also a good way to make sure every bit of meat came cleanly off of the bones. Nearly every region in France boosts its own version of potée, but many are quite similar, and people are not always in agreement as to what distinguishes the potée of a particular region. Techniques for eating this French stew can vary some as well. In some cases, the meat and vegetables are separated from the cooking liquid, which is served as a first course. In other cases, notably with Garbure, the stew receives a bread and cheese topping and is then baked in the oven until golden on top. Sometimes wine is poured into the soup bowl and the stew served on top of that.
Makes 6 servings
Preparation Time: 30 minutes
Special note on cooking cabbage : Some people find that cabbage gives them gas because of the sulfurous compounds that it contains. To control this effect, try blanching the cabbage in boiling water for 5 minutes then rinsing it well with cold water before adding it to the soup pot.
So French stews vary from region to region, but some ingredients appear frequently. Popular vegetables in a potée are:
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