Potee Of Bacon, Beans And Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy, Grains | Taste1 | 6 | Servings | |
INGREDIENTS
| 1 | lb | Fresh slab bacon |
| 1 | Pork shoulder -, abt 3 lbs | |
| 3 | Carrots, quartered | |
| 4 | Turnips, quartered | |
| 1 | Onion, studded with | |
| 3 | Whole cloves | |
| 1 | lb | Leeks, trimmed split |
| And cut into 2" lengths | ||
| One cheesecloth bag | ||
| containing | ||
| 12 | Parsley sprigs, plus | |
| 1 | Bay leaf, with | |
| 1 | Fresh thyme sprig or 1 tspn | |
| dried thyme and also | ||
| 12 | Peppercorns | |
| 2 | oz | Soaked white beans |
| 1 | lb | Garlic sausage, pricked |
| 1 | Savoy cabbage head, cored | |
| and | ||
| Blanched for 10 minutes | ||
| 1 1/2 | lb | Boiling potatoes, quartered |
INSTRUCTIONS
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. This recipe yields 6 servings. Recipe Source: TASTE with David Rosengarten From the TV FOOD NETWORK - (Show # TS-4857 broadcast 01-22-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 03-30-1998 Suggested Wine: 1993 Mas des Chimeres, (Coteaux du Languedoc) Recipe by: David Rosengarten Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 188
Calories From Fat: 5
Total Fat: <1g
Cholesterol: 0mg
Sodium: 133.5mg
Potassium: 998.9mg
Carbohydrates: 43.1g
Fiber: 7.6g
Sugar: 10.5g
Protein: 5.1g