Papet Vaudois
Papet Vaudois (pah-PAY voh-DWAH)
Vaudois Leek and Potato Stew
A velvety slow-cooked stew of leeks melting into potatoes, the beloved comfort dish of the canton of Vaud, traditionally served with sausage.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep earthenware plate
Garnishes: fresh ground pepper
Accompaniments: sausage, mustard, crusty bread
Instructions
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1
Melt butter in a heavy pot. Add leeks and cook gently for 10 min until softened.
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2
Add potatoes and broth. Bring to a simmer.
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3
Add white wine and season with salt, pepper, and nutmeg.
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4
Cover and cook on low heat for 45-60 min, stirring occasionally, until leeks are melting and potatoes are very tender.
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5
Meanwhile, grill or pan-fry the beef sausages until browned.
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6
Stir cream into the leek mixture. Mash slightly for a chunky-smooth texture.
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7
Serve the papet in deep plates with sausages on top.
Did You Know?
Papet Vaudois is so central to Vaudois identity that it is served at virtually every communal celebration and village festival in the canton.
Chef's Notes
Equipment Tips
- large heavy pot
- wooden spoon
- knife
Garnishing
fresh ground pepper
Accompaniments
sausage, mustard, crusty bread
The Story Behind Papet Vaudois
Papet Vaudois is the signature dish of canton Vaud in western Switzerland, a slow-cooked marriage of leeks and potatoes that has nourished the region for centuries. The word papet derives from the French for porridge, reflecting the dish's rustic texture. Traditionally paired with the local cabbage sausage, it represents the unpretentious, flavor-first philosophy of Vaudois cuisine.
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