Papet Vaudois with Smoked Sausage and Plant-Based Butter

Ingredients

• 4 medium Leeks, thinly sliced (white and light green parts only)
• about 680 g Potatoes, peeled and cubed
• 4 cups Vegetable broth
• 4 tbsp Plant-based butter
• 4 links Smoked sausage (dairy-free)
• 1 tsp Salt
• 1/2 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a large heavy-bottomed pot or Dutch oven, combine the 4 medium leeks (white and light green parts only, thinly sliced) and the about 680 g potatoes (peeled and cubed). Add the 4 cups of vegetable broth.
2. 2Place the pot over medium-high heat and bring the liquid to a boil. Once boiling, immediately reduce the heat to low, cover the pot tightly, and let it simmer for 45 to 60 minutes. The potatoes should be very tender and starting to break down. You can check for tenderness by piercing a potato cube with a fork; it should go in with no resistance.
3. 3While the leeks and potatoes are simmering, prepare the smoked sausage. Place the 4 links of smoked sausage in a skillet or on a grill over medium heat. Cook for 8 to 12 minutes, turning occasionally, until the sausage is heated through and lightly browned on all sides. If using a skillet, the internal temperature should reach 74°C.
4. 4Once the potatoes are tender, remove the pot from the heat. Stir in the 4 tbsp of plant-based butter until it is fully melted and incorporated into the leeks and potatoes.
5. 5Season the mixture with the 1 tsp of salt and 1/2 tsp of black pepper. Stir well to distribute the seasonings evenly.
6. 6Serve the Papet Vaudois hot. Ladle the leek and potato mixture into bowls and top each serving with one of the cooked 4 links of smoked sausage.

Substitutions

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