his very gourmet country stew recipe ideal for warming up

The hotpot is a gourmet dish, generous and easy to make. Chef Etchebest gives us tips on how to make it as tasty as you want using cooking techniques. It is an economical, comforting and family dish to enjoy to warm up around a large table.

In his latest Youtube Mentor video, chef Etchebest reveals a family and economical recipe: country hotpot. Composed of green cabbage, carrots, turnips, onion, shanks and Morteau sausage, it comforts during the cold winter evenings.

For a large pot to share around a table, you will need half a green cabbage. If you don’t know what to do with the remaining half, here is a very original green cabbage lasagna recipe idea.

Trick : the chef points out that Morteau sausage is more expensive than shanks. You can replace it in the recipe with an extra shank to save money. 🥬🍖

The ingredients and the preparation are right here 👇, enjoy and enjoy cooking!

The recipe for country stew by Philippe Etchebest

For a pot

  • 5 potatoes
  • 4 carrots
  • 1/2 green cabbage
  • 1 onion
  • 6 garlic cloves
  • 2 semi-salted pork shanks
  • 1 Morteau sausage
  • Thyme
  • Laurel
  • Salt and pepper

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Fill a pot with water. Dip your hocks in it

Peel your onion and cut them in half. On a hot pan, place them face down. They should caramelize and darken. We try to burn the onion, this is what will give flavor to the broth. If your pan smokes, that’s normal.

Add thyme, bay leaf to the pot.🌿

Peel your garlic cloves, crush them and add them to the pot. Add coarse salt and pepper.

Remove your onion from the pan. It must be well blackened, then plunge it into the pot. Let the pot cook over medium heat. As soon as it comes to a boil, it will be necessary to reduce the heat so that it simmers.

Wash your kale and remove the green leaves.🥬
Cut it into quarters.

Peel your carrots and turnips. Cut your turnips in half.

Finally, peel your potatoes, cut them into thick slices and immerse them in water to prevent oxidation.

1h30 later ⏱

Add the vegetables (turnips, carrots 🥕 and cabbage 🥬)

15 minutes later ⏱

Add the potatoes, they take less time to cook.

Cook for 45 minutes or more. It’s slow cooking, you can extend it without risking missing the dish.

Cut your Morteau sausages into large slices of about 3 cm.

Sear them in a skillet with a little oil over medium heat. It must color, caramel color.
Once it’s colored, add the pieces to the pot. Don’t throw away the juices! Deglaze with water, scrub the bottom of your pan with a brush and add them to your pot.

The pot is ready!

Philippe Etchebest – Cook well accompanied with my Mentor method

© DR
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Helena Filip

Food writer

Originally from the South-West of France, I first started with a 6-month internship at Marmiton and I now work as a writer! I fell into the pot being…

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