Hotpot my grandmother's way


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.
342 K 3.9/5 (45 reviews)
Grade this recipe:
Keywords:
Last modified on: February 21th 2011
For 6 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 1 hour 35 min.
Cooking: 2 hours 35 min.
All in all: 4 hours 7 min.
When should you start or finish this recipe?
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.
Hotpot my grandmother's way
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.
Hotpot my grandmother's way
Peel and wash 2 turnips, cut into four.

Stage 3 - 15 min.
Hotpot my grandmother's way
Peel and wash 4 potatoes, if big cut into four.

The idea is to get vegetables pieces of about the same size.

Stage 4 - 20 min.
Hotpot my grandmother's way
Wash and slice 1 leek thinly.

Stage 5 - 5 min.
Hotpot my grandmother's way
Peel and chop 1 shallot.

Stage 6 - 10 min.
Hotpot my grandmother's way
Peel and wash ½ green cabbage, cut out and discard the hard stalk, cut the remaining leaves into pieces.

Stage 7 - 2 min.
Hotpot my grandmother's way
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.

Stage 8 - 2 min.
Hotpot my grandmother's way
Add all the vegetables, salt, mix well and make cook for 2 minutes.

Stage 9 - 3 min.
Hotpot my grandmother's way
Add the bouquet garni, 1 beef stock cube and add cold water to just cover the vegetables.

Stage 10 - 5 min.
Hotpot my grandmother's way
Put 2 Morteaux sausage on top, and bring to the boil.

Stage 11 - 2 hours
Hotpot my grandmother's way
When boiling, cover and put in the oven.

Forget about it for 2 hours or more.

Stage 12 - 30 min.
Hotpot my grandmother's way
After two hours, remove the lid, check seasoning, remove and discard the bouquet garni.

Leave in the oven uncovered for 30 minutes.

Stage 13 - 5 min.
Hotpot my grandmother's way
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 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 recipe140 RDI=50 %210 RDI=20 %220 RDI=30 %3,330 RDI=170 %13,950 RDI: 170 %
Per 100 g5 RDI=2 %7 RDI=1 %8 RDI=1 %120 RDI=6 %520 RDI: 6 %
Per person20 RDI=9 %30 RDI=3 %40 RDI=6 %560 RDI=30 %2,320 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Sulfites, Celery
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)
Other recipes you may also like
Chocolate Chantilly
Chocolate Chantilly
If we look at the more scientific side of Chantilly cream we can see that it's mainly cream, and cream is a mix of very small droplets of milk fat and water, which is called an emulsion. When we whip this emulsion, we incorporate air into it and so create a mousse or foam. In the end Chantilly is a...
September 25th 2013176 K5 15 min.
Mirlitons
Mirlitons
Mirlitons are little puff-pastry tarts with an almond cream filling.
May 23th 202387 K3.9 1 hour 20 min.
Ham and cheese slices with spring onions
Ham and cheese slices with spring onions
In this recipe, we'll be using just the tops of the onions, lightly fried, combined with fried ham and thinly sliced Morbier cheese..
May 22th 201948 K 40 min.
Epiphany galette
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.
January 1st 2025293 K 24.5 3 hours 8 min.
Flambéd bananas
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter.
February 21th 2011328 K 14 40 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-05-11)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page