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.
271,0144.0/5 for 33 ratings
Grade this recipe: Last modified on: February 21th 2011
For 6 people, you will need:
- 0
2 Morteaux sausage - 1
2 carrots - 2
2 turnips - 3
4 potatoes - 4
1 leek - 5
1 shallot - 6
½ green cabbage - 7
1 tablespoon goose fat - 8
1 Bouquet garni - 9
1 beef stock cube - 10
salt - 11
pepper - Total weight: 2,685 grams
How long does it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 1 hour 33 min. | 2 hours 34 min. | 4 hours 7 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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.Nutritional information
| Whole recipe | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 3,213 Kcal or 13,452 Kj | 121 gr | 187 gr | 219 gr |
| 161 % | 47 % | 18 % | 33 % |
| Per 100 g | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 120 Kcal or 502 Kj | 5 gr | 7 gr | 8 gr |
| 6 % | 2 % | 1 % | 1 % |
| Per person | |||
|---|---|---|---|
| Energetic value | Proteins | Carbohydrates | Fats |
| 535 Kcal or 2,240 Kj | 20 gr | 31 gr | 36 gr |
| 27 % | 8 % | 3 % | 6 % |
How much will it cost?
- For 6 people : 11.85 €
- Per person : 1.98 €
Note : These prices are only approximate.
Source
My grandmother Jane, with whom I spent the best holidays of my childhood.More recipes?
This recipe uses (among others) | Potatoes: You can get more informations, or check-out other recipes which use it, for example: Boulangère potatoes, Cervelas salad, Leek and potato soup, Creamy "terre et mer" pots, Truffade original, ... All |
| Turnip: You can check-out other recipes which use it, like for example: Macédoine of vegetables, Creamy Winter Vegetable Soup, Veal Chop With Assortment of Vegetables, Chinese style chicken, Sautéed Pork with Peanuts, ... All |
| Morteau sausage: You can get more informations, or check-out other recipes which use it, for example: Cassoulet, How to cook Morteau sausage well, Express sauerkraut, Late Winter Soup with Fresh Spinach, Comtoise stuffed tomatoes, ... All |
| Carrot: You can get more informations, or check-out other recipes which use it, for example: Baked Mont d'Or with diced mixed vegetables, Veal Chop With Assortment of Vegetables, Confit of carrots with bacon, Couscous, Stock-pot fish , ... All |
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