leeks, onions, cooking oil, white wine, chicken stock, potatoes, vaud sausage, heavy cream salt, pepper
Papet Vaudois is best described as a mash of leeks and potatoes that are stewed for hours. The result is an earthy, onion-tinged mixture that makes the perfect root bed for fat sausage, unique to the canton of Vaud (saucisson Vaudois). 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.
Created May 23, 2020 by: atasneem
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by atasneem (0 ) Public: Users can add dishes
Whenever you visit Switzerland, you should try these dishes.