Brandade of Leeks Recipe
- 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
- 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.
- 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.
