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Recipe courtesy of David Rosengarten

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Total:: 3 hr 15 min
Prep:: 15 min
Cook:: 3 hr

Yield:: 6 servings

Ingredients

1 pound fresh slab bacon
3-pound pork shoulder
3 carrots, quartered
4 turnips, quartered
1 large onion, studded with 3 cloves
1 pound leeks, trimmed, split and cut into 2-inch lengths
A cheesecloth bag containing 12 parsley sprigs, 1 bay leaf, 1 sprig fresh thyme or 1 teaspoon dried and 12 peppercorns.
2 ounces soaked white beans
1 pound garlic sausage, pricked
1 head Savoy cabbage, cored and blanched for 10 minutes
1 1/2 pounds boiling potatoes, quartered

Directions

In a large casserole combine bacon, pork shoulder with enough water to cover. Bring to a boil and simmer 5 minutes. Drain. In a "potee" or casserole combine blanched bacon and pork with carrots, turnips, onion, leek, cheesecloth bag, beans and enough water to cover. Bring to a boil and simmer, covered, 1 1/2 hours. Add sausage, potatoes, cabbage, salt and pepper and simmer, covered, 1 hour more, or until vegetables and meat are tender. Transfer meat and vegetables to a platter. Discard cheesecloth bag. Reduce broth until well flavored and return meat and vegetables to casserole. Bring to a simmer and cook over low heat until heated through. Recommended Wine: 1993 Mas des Chimeres, (Coteaux du Languedoc)

My Private Notes

Name: Potee of Bacon, Beans and Vegetables
Prep time: P0Y0M0DT0H15M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT3H15M0.000S
Yield: 6 servings
Ingredients: 1 pound fresh slab bacon; 3-pound pork shoulder; 3 carrots, quartered; 4 turnips, quartered; 1 large onion, studded with 3 cloves; 1 pound leeks, trimmed, split and cut into 2-inch lengths; A cheesecloth bag containing 12 parsley sprigs, 1 bay leaf, 1 sprig fresh thyme or 1 teaspoon dried and 12 peppercorns.; 2 ounces soaked white beans; 1 pound garlic sausage, pricked; 1 head Savoy cabbage, cored and blanched for 10 minutes; 1 1/2 pounds boiling potatoes, quartered

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