Brandade of Leeks

Name: Brandade of Leeks
Prep time: 10 min
Cuisine: www.epicurious.com
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

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

Instructions

Step 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.

Step 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.