Leek, Kale and Emmentaler Panade
This pot of toasty bread chunks and leeks, nestled in bubbly cheese and soaked in broth, is our lighter veggie panade.
- Makes6 servings
- Cook Time1¼ hours
- Active time plus cooling30 minutes active, plus cooling
- 5
“Panade” has a few different culinary meanings, but in this context, it’s a way to turn stale bread into rustic casserole-like dish made by baking the bread with cooked vegetables, cheese and broth and/or dairy. Some versions are quite soupy, while others, like ours, are a bit drier. We skip the cream and milk, preferring the lightness of a broth-only panade. Leeks take the lead role and baby kale, hearty and deep green, is a nice add-in that doesn’t require any knifework (baby spinach is great, too, if that’s your preference). Make as a side for a simple roasted chicken, or serve it as a main, with a green salad alongside.
Don’t forget to let the panade rest after it comes out of the oven and before serving. This allows it to cool slightly and the bread to re-absorb the broth for even moistness throughout.
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