Papet vaudois
Dear food enthusiasts, let’s journey together into the heart of the Vaud region! A place where the terroir provides the delightful Papet Vaudois and the delicate Chasselas from the Domaine La Colombe “Petit Clos”. An authentic duo, an exemplary regional pairing. Prepare yourself for a tasting experience where tradition and land harmoniously intertwine.
Ingredients (for 4 servings) :
- 600g of leeks, finely sliced
- 800g of potatoes, peeled and diced
- 4 cabbage sausages
- 25g of butter
- 2 dl of white wine, preferably Chasselas
- Salt and pepper to taste
Garnish:
- Fresh parsley, finely chopped
Preparation :
- Starting the base: In a large pot, melt the butter over medium heat. Once melted, add the finely sliced leeks. Stir occasionally, allowing the leeks to soften and release their flavors.
- Potato time: Introduce the diced potatoes to the pot and mix well, ensuring they’re covered with the butter and leeks’ aroma.
- Wine infusion: Pour in the Chasselas white wine, bringing an additional layer of taste and letting the alcohol evaporate.
- Simmering delight: Add the sausages on top of the leeks and potatoes. Cover the pot and let it simmer gently for about 40 minutes. Make sure the sausages are cooked through and the potatoes are tender.
- Seasoning: Once cooked, season the mixture with salt and pepper according to your preference.
- Serving in style: Plate the Papet Vaudois with the sausages on top, sprinkling some fresh parsley for color and flavor.
Wine pairing:
The “Petit Clos” Chasselas from Domaine La Colombe is a subtle and elegant choice to pair with our Papet Vaudois. Its hints of ripe pear and white flowers effortlessly mingle with the dish’s flavors. The structured body and fruity overtones, occasionally touched by lemony notes, create an authentically regional experience.
