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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":412,"emoji":419,"intro":420,"story":421,"storage":422,"whyThis":423,"equipment":428,"nutrition":431,"serveWith":438,"variations":440,"ingredients":450,"instructions":498,"pronunciation":521,"substitutions":522,"slug":535,"title":536,"shortTitle":537,"nativeName":538,"countrySlug":539,"region":540,"baseServings":452,"prepMinutes":541,"cookMinutes":542,"difficulty":543,"course":544,"diet":546,"mainIngredients":547,"images":548,"keywords":558,"publishedAt":566,"updatedAt":566,"authorSlug":567,"summary":568,"localeSlug":535,"alternates":569},[394,397,400,403,406,409],{"answer":395,"question":396},"It is a coarse smoked pork sausage from the canton of Vaud made with cabbage mixed into the meat, sold raw and cooked by poaching. Outside Switzerland the closest match is saucisse de Morteau from the French Jura; Montbeliard, kielbasa or any coarse raw smoked pork sausage will also work. Avoid pre-cooked frankfurter-style sausages, which contribute almost nothing to the pot.","What is a saucisse aux choux and what can I use instead?",{"answer":398,"question":399},"The water was too hot. Once the sausage goes in the pot must stay at a bare simmer, with only occasional bubbles breaking the surface. A rolling boil expands the filling faster than the casing can stretch and it splits. Pricking the sausage in several places also encourages it to tear, so limit yourself to one or two small holes.","Why did my sausage burst while cooking?",{"answer":401,"question":402},"Thick enough that a spoon dragged through the pot leaves a track that fills in slowly. The potato should have broken down and be holding the leeks together, but you should still see distinct pieces of leek. If it pours like soup, cook it uncovered for a few more minutes; if it stands up like mashed potato, loosen it with a little stock.","How thick should papet vaudois be?",{"answer":404,"question":405},"Yes, and it is arguably better the next day. Cook it completely, cool it and refrigerate the sausage sitting in the vegetables so it stays moist. Reheat slowly over low heat with a splash of stock or water, since the potato thickens overnight. This makes it a practical dish for feeding a crowd.","Can I make papet vaudois in advance?",{"answer":407,"question":408},"No. Both use the same two vegetables, but a soup is thin, usually blended and eaten with a spoon from a bowl, while papet is deliberately stewed down until it is thick enough to hold a sausage on a plate. The smoked sausage is not a garnish here — it is the seasoning for the whole dish.","Is papet vaudois the same as leek and potato soup?",{"answer":410,"question":411},"Floury or all-purpose potatoes such as Bintje, Maris Piper or Russet, because you want them to break down and thicken the pot. Very waxy salad potatoes hold their shape and leave you with a watery stew full of intact cubes, which is not the texture the dish is after.","What kind of potatoes should I use?",[413,414,415,416,417,418],"Wash the leeks properly. Split them lengthwise before slicing and fan the layers under cold running water — grit trapped in a leek ruins the whole pot and cannot be fixed later.","Use the green parts as well as the white, up to where the leaves turn tough and fibrous. They carry most of the flavour and all of the colour.","Prick the sausage once or twice at most, or not at all if it looks sturdy. Too many holes and the fat you want in the vegetables ends up as scum on the surface.","Never let the pot boil once the sausage is in. A hard boil splits the skin. You want lazy bubbles at the edge and nothing more.","Season at the end, not the beginning. A smoked sausage can carry a lot of salt into the pot and you will over-season if you guess early.","If the papet is soupy when the sausage is done, lift the sausage out and cook the vegetables uncovered for a few minutes to drive off the excess.","🥬","Papet vaudois is a stew of leeks and potatoes cooked until they collapse into each other, with a smoked cabbage sausage poached whole on top. The word papet comes from the local dialect for a mash or pap, and that is exactly the texture you are aiming for: not a soup, not a purée, but a soft, spoonable mass in which the potato has broken down and the leeks have gone silky and sweet. The sausage does the seasoning. As it warms through, smoke and fat drip down into the vegetables and turn something plain into something that tastes cured. Cut open at the table, it releases more of the same. It is the winter dish of the canton of Vaud, above Lake Geneva, and it is deliberately, unapologetically simple.","Vaud is the large French-speaking canton on the northern shore of Lake Geneva — vineyards on the slopes, dairy country above them, and a butchery tradition built around the pig. The saucisse aux choux is its emblem: a coarse pork sausage bulked out with cabbage, smoked over pine or spruce, and protected today as a regional speciality with IGP status. Cabbage in a sausage was originally a way of stretching expensive meat, and the result turned out to be better than the reason for it, because the cabbage holds moisture and the sausage stays juicy through a long poach.\n\nPapet is what the sausage is traditionally cooked in and on. Leeks and potatoes were what a Vaudois household had through winter, and setting the sausage over them meant one pot, one fire, and no fat wasted. That logic is visible in how the dish is built: the vegetables are barely seasoned at the start because the sausage will season them, and the pot is never allowed to boil hard because a bursting sausage loses its juices into the pot in the wrong way — leaking rather than perfuming.\n\nThe dish belongs to the calendar as much as the kitchen. It turns up at village fêtes, at the abbayes and shooting festivals of the Vaud countryside, and above all around the Fête des Vignerons and the autumn slaughter season. Every Vaudois family will tell you the ratio their grandmother used, and the arguments are about proportion rather than principle: more leek or more potato, wine or no wine, cream at the end or not. The version below leans on leeks, uses a splash of the local white wine that Vaud produces in quantity, and finishes with a modest amount of cream — all three of which are common practice in the canton, and none of which will be universally approved there.","Papet keeps 3 days refrigerated and genuinely improves overnight, as the smoke from the sausage works further into the vegetables. Store the sausage in the papet rather than separately so it stays moist. Reheat gently in a covered pan over low heat with a splash of water or stock, stirring, until it steams — it thickens considerably in the fridge. It freezes for up to 2 months, though the potato turns slightly grainy on thawing; a hard stir and a little added cream brings it back.",[424,425,426,427],"Leek-forward ratio, so the finished papet tastes green and sweet instead of like plain mashed potato.","The sausage poaches on top rather than in the liquid, which is what keeps it whole and lets its fat season the pot.","Gives the texture target in plain words — spoonable, not soupy, not a purée — so you know when to stop.","Honest substitutes for saucisse aux choux, which is nearly impossible to buy outside Switzerland.",[429,430],"Large heavy pot or Dutch oven with a lid","Wooden spoon",{"fat":432,"carbs":433,"fiber":434,"sodium":435,"protein":436,"calories":437,"estimated":8},36,48,7,1250,24,640,[439],"Sharp mustard on the side, a glass of Vaud Chasselas, and dark bread to catch what the spoon misses.",[441,444,447],{"name":442,"description":443},"Papet with boudin","Served with blood sausage instead of, or alongside, the cabbage sausage — a common pairing at Vaud autumn festivals, often with apple compote on the side.",{"name":445,"description":446},"Cream-free papet","Finished with butter alone and a heavier hand on the leeks, giving a looser, greener stew that tastes more of vegetables and smoke.",{"name":448,"description":449},"Papet with cabbage","A wedge of green cabbage cooked in with the leeks for the last twenty minutes, echoing what is inside the sausage.",[451,457,462,467,470,473,477,481,485,490,494],{"qty":452,"name":453,"note":454,"unit":455,"group":456},4,"saucisses aux choux, or 2 large saucisses de Morteau","a coarse raw smoked pork sausage — see substitutions","piece","Main",{"qty":458,"ref":459,"name":460,"unit":461,"group":456},1,"leek","leeks, white and pale green parts, split, washed and sliced 1 cm thick","kg",{"qty":463,"ref":464,"name":465,"unit":466,"group":456},700,"potato","floury potatoes, peeled and in 3 cm chunks","g",{"qty":458,"ref":468,"name":469,"unit":455,"group":456},"onion","onion, finely chopped",{"qty":471,"ref":472,"name":472,"unit":466,"group":456},40,"butter",{"qty":474,"name":475,"unit":476,"group":456},200,"dry white wine, ideally Chasselas","ml",{"qty":478,"ref":479,"name":480,"unit":476,"group":456},400,"stock","chicken or vegetable stock",{"qty":482,"ref":483,"name":484,"unit":455,"group":456},2,"bay-leaf","bay leaves",{"qty":486,"ref":487,"name":488,"unit":476,"group":489},100,"heavy-cream","heavy cream","To finish",{"qty":458,"ref":491,"name":492,"unit":493,"group":489},"nutmeg","freshly grated nutmeg","pinch",{"qty":495,"name":496,"unit":497,"group":489},null,"salt and coarsely ground black pepper","to taste",[499,504,507,511,515,518],{"tip":500,"text":501,"title":502,"timerSeconds":503},"Do not brown the leeks. Papet is a pale, sweet dish, and caramelised leek pushes it in a different direction.","Melt the butter in a large heavy pot over medium-low heat, add the onion and cook for 4 minutes until soft and translucent without colour. Tip in {qty:leek} of sliced leeks, stir to coat them in the butter, cover and let them sweat for 10 minutes until they have wilted right down and smell sweet.","Sweat the base",600,{"text":505,"title":506},"Pour in the wine, turn the heat up and let it bubble for 3 minutes until the raw alcohol smell has gone. Add the potatoes, stock and bay leaves — the liquid should come about two thirds of the way up the vegetables, not cover them.","Add wine and potatoes",{"tip":508,"text":509,"title":510},"From here the pot must never boil. A hard bubble splits the casings and the sausages leak instead of basting.","Prick each sausage once with a fine skewer and lay them on top of the vegetables rather than pushing them under. Bring the pot to a gentle simmer, then immediately drop the heat until only the odd bubble breaks the surface, and cover.","Settle the sausage on top",{"text":512,"title":513,"timerSeconds":514},"Simmer covered for 35 to 40 minutes, turning the sausages once halfway. The papet is ready when the potato falls apart at the touch of a spoon, the leeks are completely soft, and a skewer pushed into a sausage comes out hot to the touch.","Cook it down",2100,{"text":516,"title":517},"Lift the sausages onto a plate and cover them. Fish out the bay leaves, then crush the potatoes into the leeks with a wooden spoon or a potato masher, working roughly so some leek stays visible. If it looks loose, cook uncovered for 3 to 5 minutes until a spoon dragged through leaves a slowly closing track.","Crush and thicken",{"text":519,"title":520},"Stir in the cream and nutmeg, then taste and season with salt and plenty of coarse black pepper — it will need less salt than you expect. Spoon the papet onto warm plates, set a sausage on each, and split it open so the juices run into the vegetables.","Finish and serve","pah-PAY voh-DWAH",[523,527,531],{"note":524,"swap":525,"original":526},"Morteau from the French Jura is the closest widely available match and behaves identically in the pot. Any smoked, raw, coarse-ground sausage that needs poaching will work; a fully cooked hot dog style sausage will not, as it adds nothing to the vegetables.","Saucisse de Morteau, Montbeliard sausage, Polish kielbasa or another coarse smoked pork sausage","Saucisse aux choux",{"note":528,"swap":529,"original":530},"The wine adds acidity that keeps a very starchy pot from feeling flat. If you skip it entirely, add the vinegar at the end instead.","An extra 200 ml of stock plus a teaspoon of white wine vinegar","Dry white wine",{"note":532,"swap":533,"original":534},"Plenty of Vaudois cooks finish without cream. The papet is a little more rustic and less rich, and that is a legitimate version rather than a compromise.","A large extra knob of butter, or nothing at all","Heavy cream","papet-vaudois","Papet Vaudois (Swiss Leek and Potato Stew with Sausage)","Papet Vaudois","Papet vaudois","switzerland","Vaud",20,55,"medium",[545],"main",[],[459,464],[549,552,554,556],{"alt":550,"src":551},"A plate of soft stewed leeks and potatoes topped with a split smoked cabbage sausage","\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero.jpg",{"alt":550,"src":553},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-16x9.jpg",{"alt":550,"src":555},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-1x1.jpg",{"alt":550,"src":557},"\u002Fimages\u002Frecipes\u002Fpapet-vaudois\u002Fhero-4x3.jpg",[559,560,561,562,563,564,565],"papet vaudois","leek stew","saucisse aux choux","vaud","swiss","smoked sausage","winter stew","2026-08-19","dishroute-kitchen","Leeks and potatoes stewed down into a soft savoury purée with a smoked cabbage sausage sitting on top, perfuming the whole pot as it poaches gently for half an hour.",{"en":570},"\u002Frecipe\u002Fpapet-vaudois",{"items":572,"total":795,"page":458,"limit":436,"hasMore":845},[573,604,635,669,699,726,736,762,790,820],{"slug":574,"title":575,"shortTitle":576,"nativeName":576,"countrySlug":539,"region":577,"baseServings":452,"prepMinutes":578,"cookMinutes":579,"difficulty":580,"course":581,"diet":582,"mainIngredients":584,"images":587,"keywords":597,"publishedAt":566,"updatedAt":566,"authorSlug":567},"alplermagronen","Älplermagronen (Swiss Alpine Macaroni with Potato)","Älplermagronen","Central Switzerland and the Alps",15,30,"easy",[545],[583],"vegetarian",[585,464,586,468],"pasta","gruyere",[588,591,593,595],{"alt":589,"src":590},"Bowl of creamy macaroni with potato and melted alpine cheese under dark fried onions, apple sauce beside it","\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero.jpg",{"alt":589,"src":592},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-16x9.jpg",{"alt":589,"src":594},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-1x1.jpg",{"alt":589,"src":596},"\u002Fimages\u002Frecipes\u002Falplermagronen\u002Fhero-4x3.jpg",[598,599,563,600,601,602,603],"älplermagronen","alpine macaroni","apple sauce","gruyère","one pot","comfort food",{"slug":605,"title":606,"shortTitle":607,"nativeName":608,"countrySlug":539,"region":609,"baseServings":452,"prepMinutes":610,"cookMinutes":611,"difficulty":580,"course":612,"diet":614,"mainIngredients":615,"images":617,"keywords":627,"publishedAt":566,"updatedAt":566,"authorSlug":567},"basler-mehlsuppe","Basler Mehlsuppe (Basel Browned Flour Soup)","Basler Mehlsuppe","Basler Mählsuppe","Basel",5,50,[613],"soup",[],[616,472,479,468],"flour",[618,621,623,625],{"alt":619,"src":620},"Deep brown Basel flour soup in a bowl with melting grated cheese and chives on top","\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero.jpg",{"alt":619,"src":622},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-16x9.jpg",{"alt":619,"src":624},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-1x1.jpg",{"alt":619,"src":626},"\u002Fimages\u002Frecipes\u002Fbasler-mehlsuppe\u002Fhero-4x3.jpg",[628,629,630,631,632,633,634],"basler mehlsuppe","flour soup","basel","fasnacht","roux","swiss soup","carnival food",{"slug":636,"title":637,"shortTitle":638,"nativeName":638,"countrySlug":539,"region":639,"baseServings":640,"prepMinutes":471,"cookMinutes":9,"restMinutes":641,"difficulty":642,"course":643,"diet":645,"mainIngredients":648,"images":652,"keywords":662,"publishedAt":566,"updatedAt":566,"authorSlug":567},"bundnerfleisch","Bündnerfleisch (Swiss Air-Dried Alpine Beef)","Bündnerfleisch","Graubünden",12,43200,"hard",[644],"appetizer",[646,647],"gluten-free","dairy-free",[649,650,651],"juniper","black-pepper","garlic",[653,656,658,660],{"alt":654,"src":655},"Paper-thin slices of dark red air-dried Swiss alpine beef fanned on a wooden board with rye bread","\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero.jpg",{"alt":654,"src":657},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-16x9.jpg",{"alt":654,"src":659},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-1x1.jpg",{"alt":654,"src":661},"\u002Fimages\u002Frecipes\u002Fbundnerfleisch\u002Fhero-4x3.jpg",[663,664,665,666,667,563,668],"bündnerfleisch","air-dried beef","graubünden","charcuterie","curing","aperitif",{"slug":670,"title":671,"shortTitle":672,"nativeName":673,"countrySlug":539,"region":674,"baseServings":640,"prepMinutes":675,"cookMinutes":675,"restMinutes":676,"difficulty":642,"course":677,"diet":679,"mainIngredients":680,"images":682,"keywords":692,"publishedAt":566,"updatedAt":566,"authorSlug":567},"engadiner-nusstorte","Engadiner Nusstorte (Engadine Caramel Walnut Tart)","Engadiner Nusstorte","Engadiner Nusstorte \u002F Tuorta da nuschs engiadinaisa","Engadine, Graubünden",45,1500,[678],"dessert",[583],[681,472,616,487],"walnuts",[683,686,688,690],{"alt":684,"src":685},"Slice of Engadine walnut tart showing dark caramel and chopped walnuts between thick shortcrust layers","\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero.jpg",{"alt":684,"src":687},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-16x9.jpg",{"alt":684,"src":689},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-1x1.jpg",{"alt":684,"src":691},"\u002Fimages\u002Frecipes\u002Fengadiner-nusstorte\u002Fhero-4x3.jpg",[693,694,695,696,665,697,698],"engadiner nusstorte","walnut tart","caramel","engadine","swiss dessert","shortcrust",{"slug":700,"title":701,"shortTitle":702,"nativeName":703,"countrySlug":539,"region":704,"baseServings":452,"prepMinutes":578,"cookMinutes":541,"difficulty":543,"course":705,"diet":706,"mainIngredients":707,"images":709,"keywords":719,"publishedAt":566,"updatedAt":566,"authorSlug":567},"swiss-cheese-fondue","Fondue Moitié-Moitié (Swiss Melted Cheese Pot)","Fondue Moitié-Moitié","Fondue moitié-moitié","Fribourg and the Romandie",[545],[583],[586,651,708],"cornstarch",[710,713,715,717],{"alt":711,"src":712},"Earthenware caquelon of molten Swiss cheese fondue with long forks and cubes of crusty bread","\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero.jpg",{"alt":711,"src":714},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-16x9.jpg",{"alt":711,"src":716},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-1x1.jpg",{"alt":711,"src":718},"\u002Fimages\u002Frecipes\u002Fswiss-cheese-fondue\u002Fhero-4x3.jpg",[720,721,722,586,723,724,725],"fondue","moitie-moitie","swiss cheese","vacherin","melted cheese","winter",{"slug":535,"title":536,"shortTitle":537,"nativeName":538,"countrySlug":539,"region":540,"baseServings":452,"prepMinutes":541,"cookMinutes":542,"difficulty":543,"course":727,"diet":728,"mainIngredients":729,"images":730,"keywords":735,"publishedAt":566,"updatedAt":566,"authorSlug":567},[545],[],[459,464],[731,732,733,734],{"alt":550,"src":551},{"alt":550,"src":553},{"alt":550,"src":555},{"alt":550,"src":557},[559,560,561,562,563,564,565],{"slug":737,"title":738,"shortTitle":739,"nativeName":740,"countrySlug":539,"region":741,"baseServings":452,"prepMinutes":578,"cookMinutes":742,"difficulty":580,"course":743,"diet":744,"mainIngredients":745,"images":746,"keywords":756,"publishedAt":566,"updatedAt":566,"authorSlug":567},"swiss-raclette","Raclette (Swiss Scraped Melted Cheese with Potatoes)","Raclette","Raclette du Valais","Valais",25,[545],[583,646],[464],[747,750,752,754],{"alt":748,"src":749},"Molten raclette cheese being scraped from a half-wheel over hot boiled 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