brandade

American  

[brahn-dahd, brahn-dahd] / brɑnˈdɑd, brɑ̃ˈdɑd /

noun

1. a Provençal dish of salt cod puréed with olive oil and milk or cream and sometimes mashed potatoes and garlic.

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brandade British  

/ brɑ̃dad /

noun

1. a Provençal dish of salt cod puréed with olive oil and milk

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Etymology

Origin of brandade

1825–30; < French, from Provençal brandado “act of stirring, shaking,” past participle of branda “to stir, shake,” from Old Provençal brandar “to shake, brandish,” of Germanic origin ( brandish ( def. ) )

Example Sentences

For many, another interesting inclusion is brandade, which is a creamy potato-salt cod mixture.

From Salon

Thinly sliced turnips can also stand in for the cod in the whipped potato dish the French call brandade.

From Washington Post

Perkins Cove in Ogunquit, Maine, will make dishes like johnnycake with salt cod brandade, herb-brined turkey with Boston brown bread stuffing and caramel pumpkin pie with mincemeat ice cream.

From New York Times

Fried spheres of cod and potato, intriguingly named Brandade Dauphine, sit atop a piquillo-pepper purée, showered with Parmesan.

From The New Yorker

At Masseria, the chic of Cam’s French-inspired Le Pavillon is revived in a first course that combines scallop glace and fluke brandade — imagine a warm seafood custard — in the shell of an egg supported in what appears to be a silver nest.

From Washington Post