Papet vaudois

Ingredients

Vegetables

• 1 kgleeks, sliced into 2 cm lengths
• 800 gfloury potatoes, cut into chunks
• 1onion, chopped

Pot

• 50 gbutter
• 250 mldry white wine
• 300 mlvegetable or chicken stock
• 2bay leaves
• salt and white pepper
• a grating of nutmeg

To finish

• 200 mldouble cream

Sausage

• 2saucisses aux choux vaudoises, or 4 smoked pork sausages

To serve

• mustard

Directions

1. Wash the leeks thoroughly after slicing, because they hold grit deep between the layers. Slice them first and wash them afterwards, which is the opposite of the usual order and gets the grit out properly. Use the white and pale green parts and a little of the dark green, which gives colour.
2. Melt the butter in a heavy pot and sweat the onion and leeks over a low heat for 15 minutes. Browned leeks taste quite different and this dish should be sweet and mild.
3. Pour in the wine and let it bubble for 3 minutes. Add the potatoes, the stock, the bay and seasoning. The liquid should barely cover, because the vegetables release a great deal of their own.
4. Cover and simmer very gently for 40 to 45 minutes. Cook it until the potatoes are falling apart and the leeks have gone soft and silky.
5. Stir it now and then, crushing some of the potato against the side of the pot. Do not blend it. Poach it for 30 to 40 minutes at a bare tremble, depending on size.
6. Stir the cream into the papet at the end and warm it through without boiling. Add the cream off the boil, because it can split over high heat.
7. Season with white pepper and nutmeg and taste for salt, remembering the sausage is salty. Serve the papet in a wide bowl with the sausage cut into thick rounds on top and mustard alongside.

Technique

• The saucisse aux choux is smoked and contains cabbage as well as pork, which is unusual and specific.
• It reheats well and is often better the next day.
• Some households add a little bacon at the start.

Substitutions

• Any good smoked pork sausage, ideally a coarse one.
• Crème fraîche in place of double cream.

Variations

• Made without cream, which is the leaner older version.
• With saucisson vaudois instead of saucisse aux choux.
• Vegetarian, with the sausage left out and more butter.

History

The signature plate of the canton of Vaud, served with the PGI saucisse aux choux.

Frequently asked questions

What is Papet vaudois?

Papet vaudois is a main from Switzerland: leeks and potatoes stewed in cream under a cabbage sausage. The signature plate of the canton of Vaud, served with the PGI saucisse aux choux.

How long does Papet vaudois take to make?

Papet vaudois takes 20 min of preparation and 1 hr 15 min of cooking. The recipe makes 4 servings. It is rated easy to make.

What can I substitute in Papet vaudois?

Yes, within limits. Any good smoked pork sausage, ideally a coarse one. Crème fraîche in place of double cream.

What is the most important thing to get right in Papet vaudois?

Stir it now and then, crushing some of the potato against the side of the pot. Do not blend it. Poach it for 30 to 40 minutes at a bare tremble, depending on size.