brandade-of-leeks-5313.json

{
    "directions": [
        "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."
    ],
    "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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Milk/Cream",
        "Onion",
        "Potato",
        "Side",
        "Saut\u00e9",
        "Vegetarian",
        "Leek",
        "Spring"
    ],
    "title": "Brandade of Leeks",
    "url": "http://www.epicurious.com/recipes/food/views/brandade-of-leeks-5313"
}