BRANDADE WITH SALT COD, CAULIFLOWER AND TURNIPS

STICKING STRICTLY TO THE NO-CARB RULE, I decided to make a Brandade with the leftover cauliflower (see previous blog entry) and a turnip in place of potato. Brandade is traditionally eaten with bread as an appetizer, but for my purposes, I ate it with raw celery sticks as an entrée with a simple green salad. It was delicious!

BRANDADE

4 filets of salt cod

1/2 cauliflower (chopped coarsely)

1 turnip (peeled and cut into 1/2 inch dice)

6 cloves garlic

1 sprig fresh thyme

12 turns of a pepper mill

grated nutmeg

1 cup 2% milk

1/2 cup olive oil

Rinse the salt cod in ice cold water and soak in more water and refrigerate for at least 24 hours, changing the water every 5 or 6 hours. 

Drain the cod and pat dry with paper towels. Cut the filets in thirds and place in a pot with the milk. Bring to the boil, reduce heat and cook for 5 minutes. Remove the fish and try to remove any bones that remain. Put the fish back into the pot with the milk, add the vegetables, the garlic and the spices. Bring to the boil again and turn the flame down to a simmer and cover. Cook for 30 minutes.

Preheat oven to 375º

Remove thyme and discard. With a slotted spoon, remove all solids and place into the canister of a food processor. Process the solids until puréed. With the machine on, add a stream of the milk until it becomes thick and rich, but not runny (you may not have to use all the remaining milk). It should have the consistency of mashed potatoes. Continue processing and add the olive oil in a thin stream. It should be very thick, like a paste but smooth like a purée*.

Fold the mixture into a casserole dish, top with freshly grated Reggiano-Parmigiano and bake in the oven for about 30-40 minutes or until the top is golden brown and the Brandade is bubbling and has shrunk somewhat from the sides of the dish.

Remove from the oven and let rest for 5 minutes. Serve immediately. 

* This dish can be made ahead up to this point and poured into small gratin dishes or ramekins and frozen for future use. Just thaw before you grate the cheese on and bake. You can also bake this ahead of time and serve at room temperature or lukewarm. 

Bon Appetit!