Potee Au Chou A L'Auvergnate
|Lean pork shoulder blade/Lean hand of pork||2 Pound (1 Kilogram Piece)|
|Carrots||1 Pound, peeled and cut into fingers (450 Gram)|
|Turnips||1 Pound, thickly peeled and cut into large dice (450 Gram)|
|Celery sticks||5 , cut into short lengths|
|Leeks||6 Small, trimmed|
|Bouquet garni||1 Large|
|Garlic||2 Clove (10 gm), peeled and crushed with a little salt|
|Freshly ground black pepper||To Taste|
|Green cabbage||1 Small, Cut into 6 pieces|
|Smoked streaky bacon||8 Ounce, soaked in cold water, overnight and drained (225 Gram)|
|Continental cooking sausage||1 Pound, cut into 1 1/2 inch pieces (450 Gram)|
|Potatoes||1 1⁄2 Pound, peeled and cut into large pieces (750 Gram)|
1. Place the pork, carrots, turnips and 3 of the onions in a large pan. Stick the cloves in the other onion and add this to the pan with the celery, leeks, bouquet garni and garlic.
2. Cover with water and add salt and pepper. Cover, bring to the boil and simmer gently for 30-40 minutes.
3. Meanwhile, place the pieces of cabbage in boiling salted water and blanch for 3-4 minutes. Drain and refresh under cold running water. Drain well again.
4. Add the cabbage and bacon to the pan. Continue cooking for a further 30 minutes.
5. Add the sausage and potatoes to the pan and cook for another 25-30 minutes, until the meats and vegetables are tender. Remove the bouquet garni and cloves. Taste and adjust the seasoning.
6. Slice the meats and arrange in a hot deep serving dish. Arrange the vegetables around the meat. Pour over a little of the cooking liquor and serve the rest separately, as a sauce.