Brandade of Leeks Recipe

Name: Brandade of Leeks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Combine first 7 ingredients in heavy large saucepan and bring to boil.
2
Reduce heat; cover and simmer until vegetables are tender, about 20 minutes.
3
Drain leek mixture, reserving 1/4 cup cooking liquid.
4
Discard bay leaf.
5
Transfer leek mixture to processor.
6
Blend until coarse puree forms.
7
Return mixture to saucepan.
8
Stir in breadcrumbs and reserved 1/4 cup cooking liquid.
9
Stir over medium-low heat until mixture is consistency of softly mashed potatoes, about 12 minutes.
10
Stir in butter.
11
Season with salt and pepper.
12
Sprinkle with chives.

203

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 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, and more.

Yes, Brandade of Leeks falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Brandade of Leeks

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