Best 2 Authentic Papet Vaudois Recipes

Papet vaudois is a traditional Swiss dish that originated in the canton of Vaud. It is also known as Papet vaudois à l'ail or Papet vaudois aux poireaux. The dish consists of leeks, potatoes, and sausage that are cooked together in a flavorful broth made with white wine and garlic. Papet vaudois is typically served with a green salad and a glass of white wine. It is a hearty and delicious dish that is perfect for a cold winter day.

Here are our top 2 tried and tested recipes!

AUTHENTIC PAPET VAUDOIS

Authentic Papet Vaudois image

I was introduced to this traditional Swiss dish by my flatmate. I came across a number of recipes, some of them coated with cheese and finished in the oven, but this one is real Papet Vaudois in its purest (and healthiest) form.

Provided by Belgicook

Categories One Dish Meal

Time 1h5m

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

6 large potatoes, peeled and cut into cubes
3 leeks, including green parts, cut into two inch long strips
4 vaud sausages (smoked pork, beef or veal sausages)
30 g butter
1 medium onion, minced
300 ml dry white wine
300 ml beef stock
200 ml low-fat whipping cream
1/2 teaspoon salt
1/2 teaspoon pepper
2 tablespoons nutmeg
3 tablespoons fresh parsley, chopped

Steps:

Cook the onion with butter in a large skillet under medium-high heat until soft, not brown.
Add the leeks and potatoes. Season with salt, pepper and nutmeg.
Add the wine and beef stock, cover and simmer for 25 minutes until the potatoes are lightly cooked.
Meanwhile, pre-boil the sausages in a pot containing just enough water to cover the sausages. Cook until the sausages are two-thirds done, between 15 and 30 minutes depending on the size of the sausages.
Drain the leek/potato mixture and simmer for 5 more minutes. Don't drain completely if you want to keep some of the wine taste.
Add the cream to the drained potatoes and leeks and stir.
Lay the pre-boiled sausages on top.
Cover and simmer for a further 3-4 minutes.
Sprinkle with chopped parsley and serve.

PAPET VAUDOIS - (PORK SAUSAGE & LEEK HOTPOT)

Papet Vaudois - (Pork Sausage & Leek Hotpot) image

This recipe comes from a swiss web site and has been posted here for play in ZWT - 7 World Tour - Switzerland. The swiss typically use Vaudoise Sauscisson (a coarse, cold-smoked sausage with a hearty taste, made exclusively from pork) The Fribourg Saucisson (prepared exclusively with pork and is smoked twice) The Boutefas is another smoked pork pork sausage (this may weigh up to 3 kg) The Sauciesse Aux Choux (made from pork and white cabbage) The Sauciesse au Foie ( pork, pork liver) The Neuchatel Saucisson (is a refined mild sausage and is made exclusively from fine pork) For our purposes I would suggest using pork sausage and smoked pork sausages.

Provided by Baby Kato

Categories Swiss

Time 1h

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 tablespoons butter
1 onion
1 garlic clove, chopped
2 lbs leeks, cut lengthwise (4 cm wide section)
1 ounce vegetable bouillon (dry)
1 ounce white wine
18 ounces potatoes (cut into 3-cm cubes)
1/2 teaspoon salt (to taste)
1/2 fresh ground pepper
10 ounces pork sausage
10 ounces smoked pork sausage

Steps:

Melt the butter over low heat and fry the onions, garlic and leeks for 3 minutes.
Then add the bouillon, white wine and potatoes, bring to a boil and reduce heat and season with salt and pepper.
Place the sausage on top of the vegetables, cover and cook on low heat for 45 minutes.
Now remove the lid and boil off some of the liquid.
To serve, arrange the vegetables on a warm platter and top with the sausages.

Tips:

Choose high-quality ingredients, especially the potatoes and leeks. Fresh, local produce will yield the best results.
Use a heavy-bottomed pot or Dutch oven to cook the potatoes and leeks. This will help to prevent them from sticking and burning.
Cook the potatoes and leeks until they are very soft. This will help to create a smooth, creamy texture for the papet vaudois.
Be careful not to overcook the cream. Overcooked cream can curdle and ruin the dish.
Season the papet vaudois to taste with salt, pepper, and nutmeg. You can also add other herbs and spices, such as thyme, rosemary, or marjoram.
Serve the papet vaudois hot, garnished with chopped chives or parsley.

Conclusion:

Papet vaudois is a delicious and comforting Swiss dish that is perfect for a cold winter day. It is also a relatively simple dish to make, so it is a great option for beginner cooks. With its creamy texture and flavorful broth, papet vaudois is sure to please everyone at the table.