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.

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