by Jonell Galloway
The term “potée” refers to dishes cooked in an earthenware pot, in particular soups and stews. Every region in France has its own version, and it can be compared to what the French refer as the “eternal pot.” Potée Lorraine from Alsace is the most widely known.
Most potées are made with pork and vegetables, the most frequent being cabbage and potatoes.
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