Le Papet Vaudois
Yield
4 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
finely chopped |
|
| 1 ¾ | pounds |
leeks
in 1-inch pieces |
|
| 18 | ounces |
potatoes
diced |
|
| ⅞ | cups |
white wine
dry |
*
|
| ⅞ | cups |
vegetable stock
|
|
| ½ | cup |
evaporated milk
skim |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
nutmeg
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
onions
finely chopped |
|
| 793.8 | g |
leeks
in 1-inch pieces |
|
| 520.2 | ml/g |
potatoes
diced |
|
| 207 | ml |
white wine
dry |
*
|
| 207 | ml |
vegetable stock
|
|
| 118 | ml |
evaporated milk
skim |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
black pepper
to taste |
*
|
| 1 | x |
nutmeg
to taste |
*
|
Directions
- Sauté the onion in your favorite liquid. Add the leeks and sauté, then add the white wine and broth, and cook covered for 15 minutes.
Then add the potatoes, season with salt, pepper, and nutmeg, and cook another 10 to 15 minutes.
- When the potatoes and leeks are tender, add the milk and adjust the seasoning.
This is traditionally served with sausage on top; if there is a veggie one you like, try it! Very fresh crusty bread is good with this too.
