Brandade
This salt cod-and-potato dip adapted from Chicago chef Paul Kahan is easy to make and easier still to share, especially when served with crostini and crudités.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Chef's knife
- Cutting board
- Peeler
- Pot
- Slotted spoon
- Wooden spoon
- Spatula
- Mixing bowl
- Airtight container
- Measuring cup
- Measuring spoon
- Stove
- Refrigerator
- Freezer
Ingredients
- 8 oz. salt cod, soaked overnight in the fridge and drained
- 2 cups whole milk
- 1 medium Yukon Gold potato (8 oz.), peeled
- 6 medium garlic cloves (1 oz.), peeled
- 1 Tbsp. unsalted butter, melted
- 1 tsp. freshly ground black pepper, plus more as needed
- 1½ cups heavy cream, divided
- ¼ cup extra-virgin olive oil, plus more for drizzling
- Kosher salt
- 1 Tbsp. thinly sliced chives
- Crostini or garlic toasts, for serving
- Crudités, for serving
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