by A gluten-free dish (check your bacon) that you can prepare in advance. Cooking is all about organisation and preparation in advance.
My mother used to make us this type of dish in winter. In the Ardennes (my native region), it is called a joust (in addition to the bacon, there are large sausages). In one recipe, you have two dishes. A "potée" and a soup.
Ingredients: bacon (not too salty), red onion, green cabbage, potatoes, other vegetables (optional) such as carrots, celery or cauliflower, leek etc. ....). For the accompanying sauce: olive oil, coriander, garlic (crème fraîche optional). The vegetables can be cooked for 1 to 2 hours on a low heat. This dish can be prepared in advance.
You can cook the meat with the vegetables, but beware that the soup may become greasy. Personally, I put the melted fat from the pork into the vegetables. This fat and the sauce can be used to season the vegetables.
What to drink with this dish: a light red Beaujolais wine, a Loire red with fine tannins. I took Meinklang Burgenland: fresh, light and easy to drink (biodynamic demeter)
Why use raw garlic and coriander:
Use organic food and seasonal vegetables if possible. I only eat tomatoes between June and September in France. Beware of tomato sauce (usually the tomatoes come from China). I don't eat avocados any more, because they have become an ecological disaster in Mexico. Buy local either directly from the producers or from small independent traders.
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Never use a microwave: it kills the vitamins in the vegetables.
Use organic food and seasonal vegetables if possible. I only eat tomatoes between June and September in France. Beware of tomato sauce (usually the tomatoes come from China). I don't eat avocados any more, because they have become an ecological disaster in Mexico. Buy local either directly from the producers or from small independent traders.
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