Papet Vaudois

Ingredients

• 2 pcs Leek
• 2 pcs Potato
• 1 pcs Saucisse Aux Choux
• 30 g Butter
• 150 ml Dry White Wine
• 250 ml Chicken Stock
• 50 ml Heavy Cream
• 0.5 tsp White Pepper
• 1.75 tsp Salt
• 1 tbsp Parsley
• 0.25 tsp Nutmeg

Method

1. Thinly slice the {leek} and dice the {potato} into small even pieces so they collapse evenly into the braise.
2. Set the {saucisse_aux_choux} in a saucepan, cover with water, and bring to a very gentle simmer over medium-low heat. Cook until heated through and lightly firm, never boiling so the casing stays intact.
3. Melt {butter} in a wide heavy pot over low heat, add the prepared {leek} with {salt}, and sweat gently for several minutes until very soft, glossy, and sweet without taking on color.
4. Add the prepared {potato} to the pot with more {salt}, {white_pepper}, and {nutmeg}. Pour in {dry_white_wine} and let it reduce over medium heat until the raw aroma fades, then add {chicken_stock}, cover partially, and simmer gently until the {potato} turns tender and the {leek} and {potato} collapse into a rough silky mash.
5. Fold {heavy_cream} into the papet over low heat until lightly enriched and spoonable. Taste and adjust with {salt} and {white_pepper} so the flavor stays bright but rounded.
6. Lift the {saucisse_aux_choux} from its poaching liquid and rest it briefly, then spoon the papet onto warm plates, nestle the sausage on top, and finish with {parsley} for a fresh final note against the rich braise.