A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which choucroute is the most characteristic. A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as hochepot). It is similar to garbure and pot-au-feu.
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| - Potée (fr)
- ポテ (料理) (ja)
- Potée (en)
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| - La potée est une recette de cuisine traditionnelle, dont le nom vient du pot en terre cuite dans lequel on la faisait cuire à l'origine. On désigne généralement par potée un mélange de viande ou de charcuterie, de légumes et éventuellement de pommes de terre (qui ne figuraient jamais dans les recettes d’origine, la pomme de terre n’étant d’usage courant en France que depuis le XIXe siècle), cuit dans le bouillon qui est absorbé par les ingrédients. Le plat est traditionnellement cuit à feu doux pendant plusieurs heures, dans une cocotte par exemple, et servi en plat unique. (fr)
- ポテ （仏: potée）は主にフランスに見られる煮込み料理。壷、鍋をあらわすpotの派生語。 材料は豚肉と野菜。類似の料理であるポトフとの違いは、キャベツが入る点、また、基本的に牛肉を使うポトフと違い、ポテは必ず豚肉が使用される点が挙げられる。豚肉はそのまま、もしくはベーコン、塩漬けまたはソーセージといった状態のものが利用される。 起源はケルト人の料理であり、フランスのみならずケルト人が居住した地域に見られる料理である。 (ja)
- A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which choucroute is the most characteristic. A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as hochepot). It is similar to garbure and pot-au-feu. (en)
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| - Choucroute, Potée Lorraine (en)
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| - A potée is a French culinary term which, in general, refers to any preparation cooked in an earthenware pot. More specifically, it refers to a soup or stew made of pork and vegetables, most frequently, cabbage and potatoes of which choucroute is the most characteristic. A potée is an ancient and popular dish which is found in many local variations throughout Europe and which bears many different names (such as hochepot). It is similar to garbure and pot-au-feu. The meat most frequently used is pork in many forms–bacon, head, ribs, knuckle, tail, sausage, ham, etc., but one finds beef, mutton, lamb, veal, chicken and duck. The vegetables used most often are winter vegetables such as cabbage, carrots, turnips, celery and potatoes. There are numerous regional variations. Potée Lorraine is composed of pork, carrots, turnips, leeks and a whole cabbage previously blanched. These are barely covered with water or stock and simmered for three hours. Half an hour before it is removed from the heat, a large sausage is added. Plain boiled potatoes are often served as an accompaniment. (en)
- La potée est une recette de cuisine traditionnelle, dont le nom vient du pot en terre cuite dans lequel on la faisait cuire à l'origine. On désigne généralement par potée un mélange de viande ou de charcuterie, de légumes et éventuellement de pommes de terre (qui ne figuraient jamais dans les recettes d’origine, la pomme de terre n’étant d’usage courant en France que depuis le XIXe siècle), cuit dans le bouillon qui est absorbé par les ingrédients. Le plat est traditionnellement cuit à feu doux pendant plusieurs heures, dans une cocotte par exemple, et servi en plat unique. (fr)
- ポテ （仏: potée）は主にフランスに見られる煮込み料理。壷、鍋をあらわすpotの派生語。 材料は豚肉と野菜。類似の料理であるポトフとの違いは、キャベツが入る点、また、基本的に牛肉を使うポトフと違い、ポテは必ず豚肉が使用される点が挙げられる。豚肉はそのまま、もしくはベーコン、塩漬けまたはソーセージといった状態のものが利用される。 起源はケルト人の料理であり、フランスのみならずケルト人が居住した地域に見られる料理である。 (ja)
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| - Pork,vegetables (cabbage,potatoes)
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