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’s an economical, comforting and family dish to enjoy warming up around a large table.
In his latest Youtube Mentor video, Chef Etchebest reveals a family-friendly and economical recipe: country hotpot. Composed of kale, carrots, turnips, onions, shank and Morteau sausage, it comfort during the cold winter evenings.
For a large pot to share around a table, you need half a kale. If you don’t know what to do with the remaining half, here is a very original idea for kale lasagna.
Trick : The chef points out that Morteau sausage is more expensive than skank. You can replace it in the recipe with an extra shank to save money. 🥬🍖
The ingredients and preparation are right here 👇, enjoy and enjoy cooking!
The recipe for the country stew by Philippe Etchebest
ingredients
For a pot
- 5 potatoes
- 4 carrots
- 1/2 kale
- 1 onion
- 6 cloves of garlic
- 2 half-salted pork shanks
- 1 Morteau sausage
- Thyme
- Laurel
- Salt and pepper
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Preparation
Fill a pot with water. Dip your bums into it
Peel your onion and cut them in half. Place them face down on a hot pan. They should caramelize and darken. We try to burn the onion, that’s what gives the broth flavor. If your pan is smoking, that’s normal.
Add thyme, bay leaf to the pan.🌿
Peel your garlic cloves, crush them and add them to the pan. Add coarse salt and pepper.
Remove your onion from the pan. It should be well inked, then dip it into the pan. Bring the pot to a boil over medium heat. As soon as it comes to a boil, it will be necessary to turn down 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 submerge them in water to prevent oxidation.
1.30 later ⏱
Add the vegetables (beets, carrots 🥕 and cabbage 🥬)
15 minutes later ⏱
Add the potatoes, it takes less time to cook.
Cook for 45 minutes or more. It is slow cooking, you can extend it without risking missing the dish.
Cut your Morteau sausages into large slices of approximately 3 cm.
Fry them in a frying pan with a little oil on medium heat. It should colour, caramel colour.
Once colored, add the pieces to the pan. Do not throw away the juice! Deglaze with water, scrub the bottom of your pan with a brush and put them in your pan.
The pot is ready!
Philippe Etchebest – Cook well accompanied with my Mentor method
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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 by…
