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.
346 K 3.9/5 (45 reviews)
4 hours 7 min.
Easy
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
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 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: Valay salad, Crème de foie gras, Alsatian-style salad, Pork roast with herbs, Real home-made chips* , ... See them all 83
Morteau sausage
Like these other recipes: How to cook Morteau sausage well, Morteau sausage rolled brioche, Winegrowers' sausage casserole, Cured Pork Belly With Lentils, Cassoulet, ... See them all 17
Carrot
Like these other recipes: Scallops with crunchy vegetables and wine sabayon, Baked Mont d'Or with diced mixed vegetables, Rabbit civet "à la normande", Eggs with mayonnaise, Chicken nems, ... See them all 68
Other recipes you may also like
Exotic fruit tart
An exotic fruit tart (bananas, kiwi and pineapple), with crisp pastry and almond cream which are cooked beforehand. It's a rather simple recipe, but the final result will impress your guests.May 27th 2020326 K5 2 hours 25 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...October 24th 20171.09 M 364.7 5 hours 6 min.
Hollandaise sauce
This sauce is quite similar to Béarnaise sauce, but with a light lemon flavour. It can be used hot, warm or cold on several things: vegetables, fish, eggs... Not easy to get right, like all "emulsified warm sauces" (Béarnaise, Hollandaise, etc.), but you will find all the tips you need here.July 25th 2019246 K 14.7 25 min.
How to fry eggs well
You've probably heard the expression: "S/he can't even cook an egg," suggesting that the person referred is a hopeless cook. In reality, frying eggs well isn't as easy as it might appear. The two most frequent errors: the white develops a brown crust around the outside which is unpleasant in the...March 11th 2018513 K 14.6 20 min.
Country vegetable soup
In this "country" (paysanne) style soup, the vegetables are left in small pieces, rather than blended.April 2nd 2014101 K 14.3 1 hour 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
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.