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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
Cook’s Notes You can swap in other hearty root vegetables like parsnips, fennel, or sweet potato.
Gallery Potee Savoyard Credit: Con Poulos
Recipe Summary prep: 55 mins total: 2 hrs 30 mins Servings: 6 Yield: Serves 6
Gallery
Potee Savoyard Credit: Con Poulos
Potee Savoyard
Credit: Con Poulos
Potee Savoyard
Recipe Summary prep: 55 mins total: 2 hrs 30 mins Servings: 6 Yield: Serves 6
Recipe Summary
prep: 55 mins total: 2 hrs 30 mins
Servings: 6 Yield: Serves 6
prep: 55 mins
total: 2 hrs 30 mins
prep:
55 mins
total:
2 hrs 30 mins
Servings: 6
Yield: Serves 6
6
Serves 6
Ingredients
Ingredients
- 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
Directions
Heat a Dutch oven or other large, heavy-bottomed pot over medium-high. Swirl in oil. Add onion, cut-sides down, and sausages; cook, turning sausages a few times, until browned in places, 6 to 8 minutes. Transfer sausages (but not onion) to a plate.
Season pork shoulder generously with salt and pepper; add to pot with ham hock and 3 quarts water. Bundle parsley, thyme, and bay leaf with twine and add to pot. Bring to a boil, skimming impurities from surface. Reduce heat to low; simmer, covered, until pork is tender, about 1 hour and 15 minutes. Transfer pork and ham to plate with sausages; discard herb bundle and onion. Skim impurities and excess fat from surface of broth.
Add potatoes, carrots, celery, pumpkin, cabbage, leeks, and browned sausages to pot; bring to a boil. Reduce heat to medium-low and simmer, uncovered, until vegetables are just tender, 15 to 18 minutes.
Meanwhile, shred pork and any meat on hock into bite-size pieces, discarding skin, bones, and excess fat. Return meat and any accumulated juices to pot; season to taste. Serve stew with parsley leaves and cheese toasts on the side.
Cook’s Notes You can swap in other hearty root vegetables like parsnips, fennel, or sweet potato.
Cook’s Notes
You can swap in other hearty root vegetables like parsnips, fennel, or sweet potato.
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All Reviews for Potee Savoyard
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All Reviews for Potee Savoyard
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
