This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Hotpot my grandmother's way
If you like slow-cooked dishes prepared with loving care (mitonné), you will certainly love this hotpot recipe, with the taste of Franche-Comté, inspired by my grandmother. It's an old-fashioned dish full of flavours and aromas, cooked vegetables, stock, smoked sausages, all cooked long and slow.
358 K 3.9/5 (45 reviews)
4 hours 7 min.
Easy
11.85 €
6 people
12 IngredientsLast modified on: February 21th 2011
For 6 people, you will need:
- 1
2 Morteaux sausage - 2
2 carrots - 3
2 turnips - 4
4 potatoes - 5
1 leek - 6
1 shallot - 7
½ green cabbage - 8
1 tablespoon goose fat - 9
1 bouquet garni - 10
1 beef stock cube - 11
salt - 12
pepper - Total weight: 2,685 grams
Times for this recipe
Preparation: 1 hour 35 min.
Cooking: 2 hours 35 min.
All in all: 4 hours 7 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 15 min.
Peel and wash 2 carrots, cut in two lengthways, then cut again to get pieces of about 2 cm or 1 inch.
Stage 2 - ⌛ 15 min.
Peel and wash 2 turnips, cut into four.
Stage 3 - ⌛ 15 min.
Peel and wash 4 potatoes, if big cut into four.
The idea is to get vegetables pieces of about the same size.
The idea is to get vegetables pieces of about the same size.
Stage 5 - ⌛ 5 min.
Peel and chop 1 shallot.
Stage 6 - ⌛ 10 min.
Peel and wash ½ green cabbage, cut out and discard the hard stalk, cut the remaining leaves into pieces.
Stage 7 - ⌛ 2 min.
Preheat oven to 302°F (150°C).
In a large pan, which can also go into the oven, melt 1 tablespoon goose fat and add the chopped shallot. Cook for 2 minutes, salt and pepper.
In a large pan, which can also go into the oven, melt 1 tablespoon goose fat and add the chopped shallot. Cook for 2 minutes, salt and pepper.
Stage 8 - ⌛ 2 min.
Add all the vegetables, salt, mix well and make cook for 2 minutes.
Stage 9 - ⌛ 3 min.
Add the bouquet garni, 1 beef stock cube and add cold water to just cover the vegetables.
Stage 10 - ⌛ 5 min.
Put 2 Morteaux sausage on top, and bring to the boil.
Stage 11 - ⌛ 2 hours
When boiling, cover and put in the oven.
Forget about it for 2 hours or more.
Forget about it for 2 hours or more.
Stage 12 - ⌛ 30 min.
After two hours, remove the lid, check seasoning, remove and discard the bouquet garni.
Leave in the oven uncovered for 30 minutes.
Leave in the oven uncovered for 30 minutes.
Stage 13 - ⌛ 5 min.
Remove sausages from the pan, slice, then put the whole dish in the centre of the table, where guests can help themselves.
Remarks
As you will have understood, this recipe comes directly from my childhood memories.
And this is not a strict recipe, you can change the type or quantity of vegetables as you please. The spirit of the recipe is this: vegetables in medium sized chunks, long slow cooking, with a piece of smoked meat. The dish is served directly from oven to table, guests help themselves, and can come back for more. There may even be some left for the next day.
To go with it, I suggest a proper traditional leavened bread, and a glass of a good red wine.
At the end, don't throw out any remaining stock, use it to make a soup or to cook rice instead of water, your rice or soup will get a delicious "chef-cooked" taste.
And this is not a strict recipe, you can change the type or quantity of vegetables as you please. The spirit of the recipe is this: vegetables in medium sized chunks, long slow cooking, with a piece of smoked meat. The dish is served directly from oven to table, guests help themselves, and can come back for more. There may even be some left for the next day.
To go with it, I suggest a proper traditional leavened bread, and a glass of a good red wine.
At the end, don't throw out any remaining stock, use it to make a soup or to cook rice instead of water, your rice or soup will get a delicious "chef-cooked" taste.
And to drink?
A good red wine!
Keeping: Several days in the fridge, in a closed jar.
Source: My grandmother Jane, with whom I spent the best holidays of my childhood.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 140 RDI=50 % | 210 RDI=20 % | 220 RDI=30 % | 3,330 RDI=170 % | 13,950 RDI: 170 % |
| Per 100 g | 5 RDI=2 % | 7 RDI=1 % | 8 RDI=1 % | 120 RDI=6 % | 520 RDI: 6 % |
| Per person | 20 RDI=9 % | 30 RDI=3 % | 40 RDI=6 % | 560 RDI=30 % | 2,320 RDI: 30 % |
How much will it cost?
- For 6 people : 11.85 €
- Per person : 2.00 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Potatoes
Like these other recipes: Truffade, Valay salad, Potatoes with prawns, Melting Epoisses on toast , Potato purée , ... See them all 85
Morteau sausage
Like these other recipes: Comtoise stuffed tomatoes, Late Winter Soup with Fresh Spinach, How to cook Morteau sausage well, Sausage buckwheat pancakes, Franche-Comté sticks, ... See them all 17
Carrot
Like these other recipes: Carrot salad with almonds and Comté cheese, Creamy risotto with vegetables , Fillet of pollack cooked in two stages, Chicken nems, Scallops with crunchy vegetables and wine sabayon, ... See them all 70
Turnips
Like these other recipes: Baked Mont d'Or with diced mixed vegetables, Chorba, How to prepare turnips, Fish petals, vegetables julienne, and beurre blanc, Fried rice with turnips and new peas, ... See them all 35
Other recipes you may also like
Stewed apricots
Here is how to make delicious stewed apricots, both an easy and a more sophisticated way. July 12th 2023818 K 143.5 1 hour 20 min.
Coconut paste
Similar to marzipan or walnut paste, coconut paste can be used in a variety of cake or sweet recipes, but you can enjoy munching it just as it is. October 13th 2010309 K 14.2 15 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019652 K 24.4 2 hours 35 min.
How to prepare tomatoes
Yes, I know you will say to me: why peel tomatoes? The answer is very simple: it's much better, gives a better texture, softer in the mouth. The skin is tough, adds nothing to the taste (and you will have noticed that commercial tomatoes have practically no taste), and finally it's there (on/under the skin) that the awful chemical products that the fruit receive during growth, are concentrated (treatments, pesticides, etc...). June 6th 2012349 K 24 40 min.
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic... April 3rd 2019517 K4.9 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-04)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe (as 3 people already do)
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.