his very gourmet country stew recipe ideal for warming up

The stew is a gourmet dish, generous and easy to make. Chef Etchebest gives us tips on how to make it as tasty as you like using cooking techniques. It is an inexpensive, comforting and familiar dish to be enjoyed to warm up around a large table.

In his latest Youtube video Mentor, chef Etchebest unveils a familiar and affordable recipe: country stew. Consisting of collard greens, carrots, turnips, onion, shanks and Morteau sausage, it comfort during the cold winter evenings.

For a large pot to share around a table, you’ll need half a collard greens. If you don’t know what to do with the remaining half, here’s a very original idea for the green cabbage lasagna recipe.

Makeup : Chef points out that Morteau sausage is more expensive than shanks. You can substitute it in the recipe for an extra stalk to save money. ??

The ingredients and preparation are right here ?, have fun and good cooking!

Philippe Etchebest’s country stew recipe

For a pot

  • 5 potatoes
  • 4 carrots
  • 1/2 green cabbage
  • 1 onion
  • 6 cloves of garlic
  • 2 semi-salted pork shanks
  • 1 Morteau sausage
  • thyme
  • Laurel
  • Salt and pepper

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Fill a pot with water. Dip the hocks in it

Peel the onion and cut them in half. On a hot skillet, place them face down. They should caramelize and darken. Let’s try to burn the onion, this is what will give the broth flavor. If your pan smokes, that’s normal.

Add thyme, bay leaf to the pot.?

Peel the garlic cloves, crush them and add them to the pot. Add coarse salt and pepper.

Remove the onion from the pan. It needs to be well blackened, so dip it into the pot. Let the pot simmer over medium heat. As soon as it comes to a boil, you will need to reduce the heat so that it simmers.

Wash the cabbage and remove the green leaves.?
Cut it into quarters.

Peel the carrots and turnips. Cut your turnips in half.

Finally, peel the potatoes, cut them into thick slices and immerse them in water to prevent them from oxidizing.

1h30 later ⏱

Add vegetables (turnips, carrots ? and cabbage ?)

15 minutes later ⏱

Add the potatoes, they take less time to cook.

Bake for 45 minutes or more. It’s slow cooking, you can prolong it without risking losing the dish.

Cut your Morteau sausages into slices about 3 cm wide.

Sear them in a pan with a drizzle of oil over medium heat. It must be colored, caramel color.
Once colored, add the pieces to the pot. Don’t throw away the juices! Deglaze with water, scrub the bottom of the pan with a brush and add them to the pot.

The pot is ready!

Philippe Etchebest – Cook well accompanied with my Mentor method

© DR
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Elena Philip

Gastronomic writer

Originally from South West France, I started with a 6 month internship at Marmiton and now work as a writer! I fell into the pot being…

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