🇨🇭 Switzerland recipe
Papet Vaudois
The pride of Canton Vaud, papet vaudois is a rustic celebration of two humble ingredients: leeks and potatoes, slowly cooked together until they merge into a thick, comforting stew. Crowning the dish is the saucisse aux choux, a pork and cabbage sausage unique to the region. The magic lies in the long, patient cooking that transforms the leeks from sharp and fibrous to silky, sweet, and meltingly tender.
Prep20 mins
Cook1 hr 10 mins
Serves4
Difficultymedium
Ingredients
- 1kg leeks, white and light green parts only, halved lengthwise and cut into 2cm slices
- 500g waxy potatoes, peeled and cut into 2cm cubes
- 4 saucisses aux choux (Vaud pork and cabbage sausages), about 200g each
- 200ml dry white wine (Chasselas from Lavaux preferred)
- 300ml chicken or vegetable stock
- 100ml heavy cream
- 40g unsalted butter
- 2 tablespoons sunflower oil
- Salt and freshly ground black pepper
- Freshly grated nutmeg
Method
10 step-by-step instructions with timers and hands-free Cook Mode narration, in the OriginEats app.
- Portion scaling for any number of servings
- Auto-generated grocery list, grouped by aisle
- Add it to your weekly meal plan in one tap
Nutrition per serving
- Calories
- 440
- Protein
- 16 g
- Carbs
- 28 g
- Fat
- 28 g
