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Limousinstew (potée limousine)

Gastronomy, holidays & weekends guide in New-Aquitaine

Limousinstew (potée limousine) - Gastronomy, holidays & weekends guide in New-Aquitaine
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Limousinstew is a complete dish that's very similar to Auvergne stew. In general, it features lard, bacon, salt pork, cabbage, leeks, turnips, carrots and potatoes. Sometimes it includes knuckle of ham, a type of dumpling called mique, or sausage, and in Marche, a province now called Creuse, andouille sausage is also added.

Traditionally, the cooking broth is served as a starter with the fat skimmed off,then the meat and vegetables are eaten with a glass of white wine from the Côtes d'Auvergne or the Loire Valley. Leftovers from the dish are very popular served cold in vinaigrette.

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