Description
"Papa of vodoi" (Le Papet Vaudois) is a traditional Swiss dish from the French part of the country (Canton of Vaud). Is a delicious combination of the most simple products. * If the recipe remove sausage component, we get the idea stunning garnish to any dish of meat, fish or poultry.
Ingredients
-
Leeks
800 g
-
Potatoes
400 g
-
Sausage
400 g
-
Dry white wine
200 ml
-
Olive oil
3 Tbsp
-
Cream
50 ml
-
A bouillon cube
1 piece
-
Vinegar
2 Tbsp
Cooking
Before starting the main cooking, boil sausage on medium heat so as to warm up the water she needs at least 30 minutes.
Leeks cleaned from the top green part, washed and cut into pieces 2-3 cm Put in the pot, add 3 tablespoons of olive oil and simmer on medium heat until tender onions (about 15 minutes).
Dilute bouillon cube in a very small amount of hot water (2 tbsp), mix with wine and pour everything in the pan to the onions. Salt, pepper and leave to prepare again for 15 minutes.
As the bottle of wine more than is required for food to pass the time waiting, I had to consume the wine on purpose. :-)
Peel potatoes, cut into thick slices, add to pan to the onions and continue to simmer until the potatoes are done (about 15 minutes). You can add a little water.
Now pour in the cream and vinegar, stir and slightly mash everything with a potato masher, so that there were bits of potatoes, because the pieces need to be felt. Stand on the heat for another five minutes.
Spread the prepared potato-onion puree in the dish along with the sausage. Serve immediately hot. Sausage can be spread on top as a whole and squeeze out its contents, and mash with a fork and mix with vegetables. Bon appetit!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.