Papet Vaudois

Name: Papet Vaudois
Cook time: 65 min
Total time: 65 min
Yield: 4 servings
Cuisine: Swiss
Ingredients: 150 ml White wine; 50 g Butter croissant; 2 pcs Saucisson Vaudois; 200 ml Vegetable stock; 0.5 tsp Black Pepper; 1 tsp Salt; 2 clove Garlic clove; 1 kg Leeks; 150 g Onion; 800 g Potatoes

1h 5m

4 porzioni

Elaborato

A hearty and classic Swiss dish from the Canton of Vaud, featuring tender braised leeks and potatoes, served with a succulent smoked sausage.

Passaggi

Wash and trim the leeks, then slice them into 1 cm thick rings. Peel the potatoes and cut them into 2 cm cubes. Peel and finely chop the onion and garlic.

In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and sauté for 5 minutes until softened. Add the chopped garlic and leeks, and cook for another 5 minutes until the leeks begin to soften.

Pour in the white wine to deglaze the pot, scraping up any browned bits. Add the potatoes, vegetable broth, salt, and black pepper. Bring the mixture to a gentle boil. Carefully place the saucissons on top of the vegetables.

Cover the pot and reduce the heat to low. Let it simmer for 30 minutes, or until the potatoes are very tender and the saucissons are cooked through.

Remove the saucissons from the pot and slice them into thick rounds. Lightly mash the leek and potato mixture directly in the pot with a fork or potato masher to create a coarse purée. Serve the Papet Vaudois hot, topped with the sliced saucisson.