Papet vaudois
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Potatoes; cut into cubes |
| 1 | kilograms | Leeks; cut into 5cm long |
| ; strips | ||
| 4 | Vaud sausages; (smoked pork, beef | |
| ; or veal sausage) | ||
| 30 | grams | Butter |
| 1 | medium | Onion; chopped |
| ¼ | litre | Dry white wine |
| Salt; pepper, nutmeg for | ||
| ; seasoning | ||
| 3 | tablespoons | Chopped parsley |
| 30 | grams | Butter |
| 30 | grams | Flour |
| Wine and water | ||
Directions
FOR THE LEEK SAUCE
1 In a pan cook the onions in a little butter until soft, not brown. Add the leeks and potatoes. Season with salt, pepper and nutmeg. Add the wine, cover and simmer for 25 minutes until the potatoes are lightly cooked, drain and simmer until the sauce thickens, add the cream and mix with the drained potatoes and leeks.
2 Lay the pre-boiled sausages on top, cover and simmer for a further 3-4 minutes. Serve and sprinkle with chopped parsley.
Converted by MC_Buster.
Recipe by: Food & Drink
Converted by MM_Buster v2.0l.