The Vend\u00e9e hotpot is a traditional dish that truly warms the heart. Whether you\u2019re using a pressure cooker or a cast iron pot, adjust your cooking times based on your equipment. A chef\u2019s tip: It tastes even better when reheated the next day!<\/p>\n
For 4 servings:<\/p>\n
– Cabbage: 1 head
\n– Carrots: 4 large
\n– Onion: 1 large
\n– Potatoes: 8
\n– Morteau sausage: 1
\n– Toulouse sausages: 2
\n– Olive oil: 2 tbsp
\n– Pork shank: 1
\n– Yellow turnips: 2<\/p>\n
Total Time:<\/b> 1 hour<\/p>\n
Prep Time:<\/b> 20 minutes<\/p>\n
Cook Time:<\/b> 40 minutes<\/p>\n
1. Start by boiling the cabbage in water for 5 minutes with a piece of stale bread to absorb any unpleasant odors and gases. Drain, rinse, and plunge into cold water to cool.<\/p>\n
2. Peel and wash the vegetables. Slice the carrots lengthwise and then crosswise to speed up cooking. Quarter the turnips. Slice the onion. Cut the pork shank into four pieces. Slice the Morteau sausage into four pieces. Heat a tablespoon of olive oil in the pressure cooker and saut\u00e9 the vegetables and meat.<\/p>\n
3. Add the cabbage to the pressure cooker and cover with water. Cook for 20 minutes after the pressure valve starts to rotate.<\/p>\n
4. Open the cooker, add the potatoes washed and quartered. Continue to cook for another 20 minutes.<\/p>\n
5. Meanwhile, pan-fry the Toulouse sausages in a tablespoon of olive oil.<\/p>\n
To Finish<\/b><\/p>\n
Serve hot accompanied by a robust red wine.<\/p>\n\n\n