brandade (de morue)

/brahn-DAHD (duh moh-ROO)/

Brandade is made with salt cod puréed with garlic, olive oil and milk or cream, served warm with croûtes and sometimes garnished with slices of black truffle. It originally came from Nîmes but is now often attributed to Languedoc. The term is currently used in Provence to denote a variety of flavoured mashed potato dishes.



Related terms