Preparation time approximately 45 minutes. Serves 4

Ingredients:

• 1 tablespoon butter
• 800 g leeks, sliced in rounds 2 cm thick
• 500 g waxy potatoes, cubed
• 200 ml water
• 100 ml dry white wine, preferably Chasselas
• 1/2 teaspoon salt, a little pepper
• 1 Vaudoise cabbage sausage, approximately 300 g

Method:

• Melt butter in a wide pan
• Sweat slowly for approximately 5 minutes the leeks
• Add the cubed potatoes
• Add 200 ml water & 100 ml dry white wine and bring to boil. Season with salt & pepper
• Place cabbage sausage on the bed of leeks and potato, reduce heat and simmer  with lid on the pan for approximately 25 minutes. Towards the end of the cooking time, remove lid and reduce liquid if necessary.

Per person: 47 g fat, 27 g protein, 30 g carbohydrate, 670 calories – recipe & photo from The Swiss Cookbook by Betty Bossi