Panade Recipe

Name: Panade Recipe
Ingredients: 6 tablespoons butter; 2 leeks, white parts only, finely chopped (about 1½ cups); 6 cups whole milk; Salt; 4-6 slices day-old country bread, each 1 inch thick; 1 small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch-thick slices; 1 bunch black kale or Swiss chard, center stems removed; 1 head cauliflower (about 1½ pounds), trimmed and cut into ½-inch-thick slices; ½ pound fontina cheese, thinly sliced; Heavy cream, optional

cooking.nytimes.com

This recipe is by Christine Muhlke and takes 1 hour 30 minutes. Tell us what you think of it at The New York Times - Dining - Food.

View full recipe on cooking.nytimes.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at cooking.nytimes.com.

Share this recipe:

Cooking tools:

Ingredients

6 tablespoons butter
2 leeks, white parts only, finely chopped (about 1½ cups)
6 cups whole milk
Salt
4-6 slices day-old country bread, each 1 inch thick
1 small butternut squash (about 1 pound), peeled, seeded and cut into ¼-inch-thick slices
1 bunch black kale or Swiss chard, center stems removed
1 head cauliflower (about 1½ pounds), trimmed and cut into ½-inch-thick slices
½ pound fontina cheese, thinly sliced
Heavy cream, optional