Papet vaudois aux poireaux

cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories

Peel and slice the onions.

Chop the parsley and garlic.

Heat a saucepan with neutral oil.

Add the sliced onions to the saucepan and sauté for 3-5 minutes.

Add the chopped parsley and garlic to the onions and sauté for an additional 3-4 minutes.

Slice the leeks, using only the white parts, into 2 cm pieces.

Add the leeks to the saucepan and sauté until fragrant.

Deglaze the pan with white wine and cover to cook for 10-12 minutes.

After 11 minutes, add the diced potatoes on top of the leeks and onions.

Pierce the mountain sausages with a fork and place them on top of the potato mixture.

Cover and cook on low heat for 40-45 minutes.

After 45 minutes, check if the potatoes are cooked.

Remove the sausages and keep them warm in an oven at 80°C.

Mash the potatoes using a fork, leaving them slightly chunky.

Add 20 cl of cream to the mashed potatoes.

Mix white wine vinegar and flour together and add to the potato mixture, stirring well.

Heat the mixture for 2-3 minutes to thicken it.

Season with salt and pepper to taste.

Slice the sausages into rounds and place them on top of the potato mixture.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens