Papet Vaudois Recipes
PAPET VAUDOIS - (PORK SAUSAGE & LEEK HOTPOT)
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
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.
AUTHENTIC PAPET VAUDOIS
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
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.
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PAPET VAUDOIS | TRADITIONAL VEGETABLE DISH FROM CANTON …
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Author Chriatian DalainFormat Paperback
From amazon.ca
Author Chriatian DalainFormat Paperback
PAPET VAUDOIS - HELVETIC KITCHEN
200 ml water. 100 ml white wine. salt and pepper. Saucisson Vaudois, Saucisse aux Choux Vaudois, or other sausage (s) of your choosing. Melt the butter in a deep and wide frying pan with a lid. Add the leeks and cook over medium heat for about five minutes, until softened. Add the potatoes, water, and wine and increase the heat to bring to a boil.
From helvetickitchen.com
Estimated Reading Time 3 mins
From helvetickitchen.com
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AUTHENTIC PAPET VAUDOIS RECIPE - FOOD.COM | RECIPE | RECIPES, …
Feb 29, 2016 - 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.
From pinterest.com
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HOMEGROWN DELICACIES: PAPET VAUDOIS
Papet Vaudois You want Central European farmer's food, this is it. With a white french wine, Pouilly Fume or Sancerre by Henri Bourgoies, is a personal favorite. The local Swiss wine is acidic and dry, but clean and pure, just like the Swiss. This is a French Swiss dish made with local indgredients, best served late in the season and winter due to the durability of the …
From foodideasphotos.blogspot.com
From foodideasphotos.blogspot.com
PAPET VAUDOIS – LEEK, POTATOES AND SAUSAGE IN HARMONY.
Step by step method. Trim, wash and slice the leeks in 4cm (1inch) long slices. fry slightly the onions in the butter, add the leek, season with pepper and salt. Add the white wine and the stock and simmer for about 10 minutes more or until barely cooked. add the diced potatoes and continue cooking for additional 10 minutes.
From cookinary.com
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Le papet vaudois est l'une des... Il y a des jours où l'on ne regarde pas aux calories, on a tout simplement besoin d'énergie et de quelque chose de consistant.
From youtube.com
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SWITZERLAND FOOD: 30 BEST SWISS DISHES AND SWITZERLAND …
Papet Vaudois. Papet Vaudois is a Swiss dish from the Vaud canton. You will make creamy leeks and potatoes served with smoked pork or beef sausage. Papet Vaudios Swiss food is cooked first the cream and later added the sausage and it’s so delicious. Prices are around 30-35 CHF. 8. Berner Platte . The Berner Platte is a Switzerland traditional food dish …
From gamintraveler.com
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PAPET VAUDOIS & CABBAGE SAUSAGE – SWITZERLAND TRAVEL NEWS
Wash and cut the leeks into sections of 4 cm. Chop the onions, brown them in a drip pan with 1 tablespoon of butter or fat and then add the leeks. Season with salt and pepper, add the wine and the broth, cover and cook for 10 min. Half-way through this cooking time, add the diced potatoes. Add the sausages and simmer for 15 to 20 minutes.
From switzerlandtravelnews.com
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PAPET VAUDOIS - BIGOVEN
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.
From bigoven.com
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WHERE TO FIND CABBAGE SAUSAGE FOR JOURNéE DU PAPET 2019 IN VAUD
Papet Vaudois has also been recognized as a Tradition vivante (living tradition) by the canton of Vaud. If you want to try making Papet Vaudois at home, here is an easy recipe from Betty Bossi. The potatoes and leeks take on the flavor of the sausage during the cooking process, resulting in a very hearty and filling dish.
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PAPET VAUDOIS RECIPE | EAT YOUR BOOKS
Papet Vaudois from The Complete Guide to Vegan Food Substitutions: Veganize it! Foolproof Methods for Transforming Any Dish into a Delicious New Vegan Favorite by Celine Steen and Joni-Marie Newman. Shopping List; Ingredients; Notes (1) Reviews (0) leeks ; liquid smoke; nutmeg; onions; fingerling potatoes; dairy-free butter substitute; white pepper; non-dairy milk; …
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Traditional Vaudois restaurants and specialties. Vaudois culinary specialties range from aperitifs to desserts. They are served in traditional restaurants and are appreciated even between meals. Offering traditional culinary specialties such as Papet Vaudois, the canton of Vaud is a favourite place for gourmets in search of authentic flavours.
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Papet vaudois: a crafty creation Food & Wine Description ClickToViewContent . Potatoes, leeks and a tasty pork-and-cabbage sausage: that's papet vaudois, the favourite dish of residents of the Lake Geneva Region. According to legend, this delicacy was created in the village of Orbe more than 1,100 years ago. The locals had insufficient meat to feed the king and his …
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PAPET VAUDOIS - CHEF'S PENCIL
Add the wine and stock and simmer for about 10 minutes. Peel and dice the potatoes, add them, and simmer for about 10 more minutes or until barely cooked. Prick the sausage with a fork and place it on top of the vegetables. Cover and simmer for about 20 minutes. Take out the sausage and add the cream to the vegetable mixture and mix well.
From chefspencil.com
From chefspencil.com
'PAPET VAUDOIS' RECEIPE - ENGLISH FORUM SWITZERLAND
Papet vaudois for 8 people • 1.2 kg leeks • onions • 700 g potatoes • 250 à 300 g cabbage sausage • 50 g butter • 30 cl white wine • water • 10 cl cream • white wine vinegar • salt, pepper Preparing the « Papet vaudois »
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From englishforum.ch
PAPET VAUDOIS - HOME | FACEBOOK
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Preparing the « Papet vaudois » Wash the leeks, drain and cut into 2 to 3 cm pieces. Peel the onions and slice thinly lengthwise. In a casserole, sauté the leeks and onions in butter, add the wine, salt and pepper , simmer for 20 mins. If necessary add a …
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SWISS LEEKS WITH POTATOES AND SAUSAGE (PAPET VAUDOIS)
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.
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It was originally a breakfast food, but this has been replaced by the muesli, ... Papet vaudois: the canton of Vaud is home to this filling dish of leeks and potatoes (hence the name vaudois). It is usually served with Saucisse au chou (cabbage sausage). Raclette: Hot cheese scraped over potatoes, served with small gherkins, pickled onions etc. Malakoffs Papet vaudois Dipping a …
From en.wikipedia.org
From en.wikipedia.org
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Papet Vaudois If I describe this dish only over its resemblance then it’s just a mash of leeks and potatoes that are stewed for hours. But an earthy, onion-tinged mixture when mixed with the recipe it makes a perfect root bed for fat sausage that you can never forget.
From adequatetravel.com
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Saucisson vaudais. n/a. Saucisson vaudois is a traditional Swiss sausage originating from the canton of Vaud. There are several kinds of this sausage, but it's usually made from pork, lard, spices, salt, and sugar. It is typically dried and smoked.
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Recipe for Le Papet Vaudois Recipe - 1. Saute the onion in your favorite liquid. Add the leeks and saute, then add the white wine and broth, and cook covered for 15 minutes. Then add the potatoes, season with salt, pepper, and nutmeg,...
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From fatsecret.ca
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If one had to choose the Vaudois dish, it would be the Papet vaudois. Papet means as much as mash - for traditionally, this delicious hotpot made from leek and potatoes has to be cooked long enough to create a thickened base upon which the fat Saucisson vaudois, a sausage stuffed with fluffy meat, may settle comfortably on top. Partner.
From myswitzerland.com
From myswitzerland.com
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Papet Vaudois. Papet Vaudois; Photo credit: Benediktv. This dish consists of a mixture of potatoes and leeks cooked in water and white wine cooked with a cabbage sausage. The Vaudois (people of “the land of Vaud”) like to offer this specialty to their foreign guests. Cabbage sausage also takes center place at New Year’s festivities in some municipalities. The …
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Le Papet Vaudois recipe: Try this Le Papet Vaudois recipe, or contribute your own.
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Le Papet Vaudois. print recipe. email recipe. save recipe. add photo. add review #54292; serves/makes: ready in: 30-60 minutes ingredients. 1 onion, chopped fine 1 3/4 pound leeks, in 1" pieces 18 ounces potatoes, diced 7/8 cup dry white wine 7/8 cup vegetable broth 1/2 cup evaporated skim milk salt pepper nutmeg. directions. Saute the onion in your favorite liquid. …
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1 dl broth. 2 dl milk. Salt, pepper, nutmeg. Depending on size, 2 to 4 IPG cabbage sausages (approximately 250 g per person) Directions. Wash and cut the leeks into sections of 4 cm. Chop the onions, brown them in a drip pan with 1 tablespoon of butter or fat and then add the leeks. Season with salt and pepper, add the wine and the broth, cover ...
From region-du-leman.ch
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PAPET VAUDOIS RECIPE | SWISS SAUSAGE WITH LEEK AND POTATO
Wash the leeks and cut them into thin strips. Add oil to the pan, then sauté the onion and leeks for a few minutes. Add salt and pepper. Add wine and boil for 10 minutes. Peel the potatoes, cut into cubes and throw them into the pan. Cook for another 10 minutes. Add sausage on top and cover without mixing. Cook on low heat for 20 minutes.
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Directions. Sauté the onion in your favorite liquid. Add the leeks and sauté, then add the white wine and broth, and cook covered for 15 minutes. Then add the potatoes, season with salt, pepper, and nutmeg, and cook another 10 to 15 minutes. When the potatoes and leeks are tender, add the milk and adjust the seasoning.
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With deep roots in the canton, Papet Vaudois is akin to the region’s emblematic dish, and its notorious crimson sausage, loosely stuffed and plump, is not to be missed. 3. Rosti, Valaisanne-style. Thinly grated potatoes, pan-fried until crisp and golden, rosti is one of Switzerland’s iconic national dishes.
From bbcgoodfood.com
From bbcgoodfood.com
PAPET VAUDOIS - SWITZERLAND
Papet vaudois is a Swiss dish from the Vaud region. The meal features a pork sausage served with leek and potatoes in a creamy sauce. Papet vaudois is a Swiss dish from the Vaud region. The meal features a pork sausage served with leek and potatoes in a creamy sauce. food. THE. All Posts; ANA'S RECIPE; WORLD CUISINE; TRAVEL BLOG; Rechercher. …
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