Haute Papet Vaudois

Ingredients

In this Haute cuisine adaptation of Papet Vaudois, the traditional dish is elevated by incorporating refined cooking techniques and premium ingredients. The presentation is more sophisticated, with attention given to plating and visual appeal. The flavors are intensified by using high-quality sausages and adding additional herbs and spices to enhance the taste profile. The dish is also served with a delicate sauce or reduction to elevate the overall dining experience. We alse have the original recipe for Papet Vaudois, so you can check it out.

• 4 large leeks, trimmed and sliced (500g) 4 large leeks, trimmed and sliced (500g)
• 4 large potatoes, peeled and diced (800g) 4 large potatoes, peeled and diced (800g)
• 4 Haute cuisine sausages (such as truffle-infused sausage or foie gras sausage) 4 Haute cuisine sausages (such as truffle-infused sausage or foie gras sausage)
• 2 tablespoons unsalted butter (30g) 2 tablespoons unsalted butter (30g)
• 1 cup heavy cream (240ml) 1 cup heavy cream (240ml)
• 1 cup chicken or vegetable broth (240ml) 1 cup chicken or vegetable broth (240ml)
• 1 teaspoon fresh thyme leaves 1 teaspoon fresh thyme leaves
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 550 kcal / 2300 KJ
• Fat (total, saturated): 40g, 20g
• Carbohydrates (total, sugars): 35g, 5g
• Protein: 15g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, melt the butter over medium heat. Add the leeks and sauté until softened, about 5 minutes.
2. 2.
   Add the diced potatoes, thyme leaves, and chicken or vegetable broth to the pot. Season with salt and pepper to taste.
3. 3.
   Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the potatoes are tender.
4. 4.
   While the potatoes are cooking, grill or pan-fry the Haute cuisine sausages until cooked through and golden brown.
5. 5.
   Once the potatoes are tender, use a potato masher or immersion blender to mash the mixture until smooth and creamy.
6. 6.
   Stir in the heavy cream and adjust the seasoning if needed.
7. 7.
   Serve the Haute Papet Vaudois in individual bowls, topped with a grilled or pan-fried Haute cuisine sausage. Garnish with fresh thyme leaves.

Treat your ingredients with care...

• Leeks — Make sure to thoroughly clean the leeks before slicing them, as they can often have dirt trapped between the layers.
• Haute cuisine sausages — Choose high-quality sausages with unique flavors to elevate the dish. Adjust cooking time based on the specific type of sausage used.

Tips & Tricks

• For an extra touch of luxury, drizzle a truffle-infused oil over the Haute Papet Vaudois before serving.
• Experiment with different types of Haute cuisine sausages to create unique flavor combinations.
• Serve the dish with a side of crusty bread to soak up the creamy sauce.
• Add a splash of white wine to the leeks while sautéing for an extra layer of flavor.
• Garnish the dish with finely chopped fresh chives for a pop of color.

Serving advice

Serve Haute Papet Vaudois as a main course, accompanied by a fresh green salad or steamed vegetables. It pairs well with a crisp white wine or a light-bodied red wine.

Presentation advice

To elevate the presentation, carefully arrange the mashed potatoes and leeks in a circular shape on the plate. Place the grilled or pan-fried Haute cuisine sausage on top, slightly angled. Garnish with a sprig of fresh thyme and drizzle the sauce or reduction around the plate for an elegant touch.