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.
335 K 3.9/5 (45 reviews)
4 hours 7 min.
Easy
18 people
12 IngredientsLast modified on: February 21th 2011
For 18 people, you will need:
- 1
6 Morteaux sausage - 2
6 carrots - 3
6 turnips - 4
12 potatoes - 5
3 leeks - 6
3 shallots - 7
2 green cabbage - 8
3 tablespoons goose fat - 9
3 Bouquets garni - 10
3 beefs stock cube - 11
salt - 12
pepper
Change measures:
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 6 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 6 turnips, cut into four.
Stage 3 - 15 min.
Peel and wash 12 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 3 shallots.
Stage 6 - 10 min.
Peel and wash 2 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 3 tablespoons 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 3 tablespoons 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, 3 beefs stock cube and add cold water to just cover the vegetables.
Stage 10 - 5 min.
Put 6 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 | 410 RDI=160 % | 620 RDI=60 % | 660 RDI=100 % | 9,990 RDI=500 % | 41,840 RDI: 500 % |
| 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 18 people : 35.55 €
- Per person : 2.00 €
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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: Smoky potato and potimarron gratin, Baked potoatoes with herb butter or cream , Chilli potato wedges, Gratin with Parmesan flavours, Alsatian-style salad, ... See them all 79
Turnip
Like these other recipes: Langoustine gratin, Roast pork with sage, cooked in a bag., Pork medallions with "full" turnips, The total turnip, Taos hotpot, ... See them all 30
Morteau sausage
Like these other recipes: Cured Pork Belly With Lentils, Morteau sausage rolled brioche, Smoked eggs, Late Winter Soup with Fresh Spinach, Sausage in brioche, ... See them all 17
Carrot
Like these other recipes: Rabbit civet "à la normande", Breton style shellfish and vegetable soup, Sausage and lentils "en cocotte", Icelandic-style fish and vegetable pie, Salmon marinated like herring, ... See them all 65
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