Food speciality from Burgundy
Georges Blanc
A family recipe. Rich and copious.
The potée takes its name from the pot in which it was traditionally prepared. An extremely old recipe, which combines pork with vegetables in a richly flavoured sauce.
Serving suggestion : the Burgundian potée is a convivial meal which can be eaten with a salad and good farmhouse bread. IAccompany with a Macon villages or a Côte du Rhône wine.
Composition :
pork meat 26% (knuckle, sausages, lardons), vegetables 43% (cabbage, potatoes, leek, carrots, white and red beans, turnips), sauce (water, stock, salt, vegetable broth, white pepper, colouring: caramel, natural flavours), preservative: saltpetre, saccharose, garlic, thyme, bay leaf
Origin :
| Average nutrition facts | For 100g | |
|---|---|---|
| Energy | 91 / 381 | kcal / kJ |
| Total fat | 5.6 | g |
| Saturated fat | 2 | g |
| Carbohydrate | 2.6 | g |
| Sugar | 0.3 | g |
| Proteins | 7.1 | g |
| Salt | 1.19 | g |
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