As I said yesterday, Celine suggested not one but two yummy sounding Swiss specialities from The Complete Guide to Vegan Food Substitutions for me to try so here is the second! It is called Papet Vaudois and she told me it is the speciality of the canton she is from in Switzerland. I am so happy Celine introduced me to this dish since it is now one of my favourite things in the world. It makes me want to sing that song from The Sound of Music but I digress but know that I will be singing it the rest of the day at least. Needless to say, this is absolutely being added to my regular recipe rotation and it is quick and easy enough to make on a busy weeknight which is always a bonus.
The dish consists of potatoes and leeks that are cooked in broth and white wine (though this one I think you could sub it out with more broth) until the leeks are deliciously creamy and there is just a hint of liquid smoke in there that adds a certain yumminess that you will keep you coming back for more! I served it up with Tofurky Beer Brats that I grilled on a cast iron grill pan which hadn't tried before and they worked perfectly together.
P.S. If you are reading this post and live somewhere in Europe that I haven't posted about yet and have recipes to share, please email me or contact me through Twitter (@kellycvegan)!! I am eagerly seeking new recipes to try!
Seeing these posts is a good reminder that I need to crack open my copy of The Complete Guide to Vegan Substitutions. This looks gooood! Something else that I saw a lot of in Switzerland were rosti potatoes. Have you made those?
ReplyDeleteI agree with Cadry, I really haven't made enough from that book. I'm pretty sure there's nothing better then creamy potatoes.
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