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If you are unsure whether this La Potee Auvergnate recipe is suitable for your personal diabetic diet,
please consult your doctor or a qualified nutritionalist.
| “Another article of cuisine that offends the bowels of unused Britons is garlic. Not uncommonly in southern climes an egg with a shell on is the only procurable animal food without garlic in it. Flatulence and looseness are the frequent results.” | | ~ Dr. T. K. Chambers, A Manuel of Diet In Health and Disease (1875) |
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Meat Recipes
La Potee Auvergnate Recipe
Recipe Ingredients:
Stephen Ceideburg
1/2 cup Dried great northern beans
2 Garlic sausages or hot Italian sausages
4 oz Bacon
1 medium Onion, diced
1 Calf's foot, split, optional
24 Garlic cloves, peeled
1/2 lb Pork stew meat, cubed
7 cup Canned or homemade low-sodium chicken broth or water
1 small Sprig fresh rosemary
1 Sprig fresh thyme
4 Bay leaves
1 Pepper to taste
2 medium Potatoes, scrubbed, or peeled if desired
1 tsp Salt, or to taste
12 oz Smoked pork chops
1 small Head green cabbage, cut into eighths
Recipe Instructions:
Cover beans with water and soak overnight. Discard water the next morning.
Piece sausages with fork and place along with bacon in 2-quart Dutch oven
or heavy pan with lid. Cook over medium heat 10 minutes, turning
occasionally. Remove sausages and set aside. Pour off excess fat but leave
bacon in pan.
Add onions, optional calf's foot, garlic and pork stew meat. Cover and cook
another 10 minutes. Add beans, broth, rosemary, thyme, bay leaves and
pepper. Cover and bring to boil. Place pan in oven and bake at 350 degrees
1 hour, until beans are soft.
Meanwhile, cut cooked sausages into 1-inch pieces and quarter potatoes.
When beans are soft, remove bacon slab, separate layer of fat from meat and
discard. Chop bacon and add back to pan, along with salt, smoked pork
chops, sausages, cabbage and potatoes. Cover and bake 35 minutes longer.
Just before serving, remove bay leaves. Serve potee in dish in which you
cooked it.
Per serving: 407 calories (29 percent from protein, 31 percent from
carbohydrate, 39 percent from fat), 30 grams protein, 32 grams
carbohydrate, 18 grams fat, 62 milligrams cholesterol, 745 milligrams
sodium.
Exchanges: 2 vegetable, 1 1/2 bread, 3 1/2 meat, 1 1/2 fat.
Michael Roberts writing in the Oregonian FOODday, 1/12/93.
Posted by Stephen Ceideburg
Servings: 6
| "Enchant, stay beautiful and graceful, but do this, eat well. Bring the same consideration to the preparation of your food as you devote to your appearance. Let your dinner be a poem, like your dress." | | ~ Charles Pierre Monselet |
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Important Note: This La Potee Auvergnate
recipe was located in the public domain.It is suitable' for
diabetics and low carb diets solely because someone, somewhere,
decided to publish them as such. I am not qualified in medicine
or nutrition, so please use your own common sense when deciding
which are appropriate for your particular diet.
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This
La Potee Auvergnate recipe is located in our Meat Recipes
section.
Use this site as your online diabetic cookbook.
There are over 2000 diabetic recipes for you to enjoy !
This La Potee Auvergnate Recipe may
also be ideal for anyone following the Atkins diet, or seeking
to reduce their carbohydrate intake for other reasons. |
