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Gallery Potee Savoyard Credit: Con Poulos Recipe Summary prep: 55 mins total: 2 hrs 30 mins Servings: 6 Yield: Serves 6
Ingredients Ingredient Checklist 1 tablespoon extra-virgin olive oil 1 large onion, halved lengthwise (root end and skin left intact) 6 pork sausages, preferably fennel or sweet Italian (1 1/4 pounds) 2 slices bone-in pork shoulder, fat cap intact (1 pound); or 1 pound boneless pork shoulder (do not trim excess fat), cut into large pieces Kosher salt and freshly ground pepper 1 large, meaty smoked ham hock (or 2 smaller hocks) 6 parsley sprigs, plus more leaves for serving (optional) 4 thyme sprigs 1 bay leaf 1 pound small golden potatoes (golf-ball size), peeled 4 carrots (8 ounces), peeled and diagonally cut into 2-inch pieces (1 1/2 cups) 3 celery stalks (6 ounces), strings removed, diagonally cut into 2-inch pieces (1 1/2 cups) 12 ounces pumpkin or butternut squash, peeled and cut into 1 1/2-inch pieces (1 1/2 cups) 1/2 small head Savoy cabbage (12 ounces), core removed, quartered lengthwise 2 leeks, white and pale-green parts only, cut into 3/4-inch rings, thoroughly washed and drained (1 1/4 cups) Alpine Cheese Toasts, for serving...
