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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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The Provençal specialty known as brandade is typically made with salt cod. Serve this vegetarian version as a main course topped with a poached egg. It's also great as a side dish or spread on toasts for an appetizer. Ingredients:
4 cups thinly sliced leeks (about 3 large; white and pale green parts only) |
1 8-ounce russet potato, peeled, diced |
1 cup low-fat (1%) milk |
1 cup water |
2 large garlic cloves, crushed |
1 bay leaf |
2 teaspoons chopped fresh thyme or 3/4 teaspoon dried |
1/2 cup fresh breadcrumbs made from french bread |
1 tablespoon butter |
1 tablespoon chopped fresh chives |
Directions:
1. Combine first 7 ingredients in heavy large saucepan and bring to boil. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Drain leek mixture, reserving 1/4 cup cooking liquid. Discard bay leaf.
2. Transfer leek mixture to processor. Blend until coarse puree forms. Return mixture to saucepan. Stir in breadcrumbs and reserved 1/4 cup cooking liquid. Stir over medium-low heat until mixture is consistency of softly mashed potatoes, about 12 minutes. Stir in butter. Season with salt and pepper. Sprinkle with chives.
3. Per Serving: calories, 178; total fat, 4 g; saturated fat, 2 g; cholesterol, 10 mg. Nutritional analysis provided by Bon Appétit
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