Food speciality from Burgundy

Georges Blanc

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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
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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