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.
355 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: Maroilles cheese quiche, Morteau sausage , Turnip top soup, Potato gratin, Green bean purée, ... See them all 84
Morteau sausage
Like these other recipes: Smoked eggs, Cassoulet, Sausage in brioche, Morteau sausage "crisps", Morteau sausage rolled brioche, ... See them all 17
Carrot
Like these other recipes: How to prepare carrots, Coleslaw, Icelandic-style fish and vegetable pie, Smooth mixed vegetable soup, Creamy risotto with diced vegetables and flax seeds, ... See them all 69
Other recipes you may also like
Pogne de Romans
Pogne de Romans is a kind of brioche lightly flavoured with orange and rum. It originated in Romans-sur-Isère, a town in south-east France. This recipe dates back to medieval times, when it was made in a ring (or crown) shape to celebrate the end of Lent, as eggs could then be used again. This more contemporary version is not particularly tricky, though it takes a long time for all the kenading and resting stages. October 7th 2018105 K 23.3 1 day 17 hours 40 min.
Yeast-based flaky dough (for croissants)
This yeast-based flaky dough (or croissant dough) is where puff pastry meets a yeast dough (such as brioche dough). This means that not only will we get flaky layers, but the dough will also swell and rise. The method is along the same lines as for a feuilletage: the basic dough is first kneaded, then layered with butter and folded over several times (in... June 9th 2019175 K 4 3 hours 60 min.
Tyrolean apple crumble
You are no doubt familiar with fruit crumble, the home-cooking classic. Here's how they do it in the the Austrian Tyrol region: with apples, raisins and rolled oats. October 31th 202139 K 1 hour 30 min.
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video. December 31th 20111.68 M 74.3 4 hours 40 min.
Confectioner's custard (Crème pâtissière, or French pastry cream)
Quite similar to crème anglaise but much thicker. It is used in many pastries like choux pastry (pâte à choux) or millefeuille. January 27th 2017779 K 313.8 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-16)
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.