POTATO AND BROCCOLI BAKE
Potatoes, broccoli and leek baked in a Cheddar sauce and topped with Parmesan.
Provided by corema
Time 45m
Yield Serves 2
Number Of Ingredients 10
Steps:
- Preheat the oven. Cook the potatoes in lightly salted boiling water for 10 minutes, or until tender. Drain and set aside. Keep the water for cooking the broccoli later.
- Meanwhile, heat 1 tbsp oil in a frying pan and cook the leek for 4-5 minutes, or until soft.
- Cook the broccoli in lightly salted boiling water for 3-4 minutes, or until tender.
- To make the cheese sauce, melt the margarine/butter in a saucepan. Stir in the flour and cook over a medium heat for 1 minute. Turn down the heat and add only as much milk as the mixture can absorb to make a slightly smoother paste. Work the paste into a smooth and glossy consistency before adding a little more milk. Repeat until the paste has a creamy consistency. Gradually stir in the remaining milk and turn up the heat. Bring to the boil and simmer, stirring constantly, until the sauce thickens. Stir in the cheddar cheese and English mustard. Season to taste with salt and pepper.
- Mix the potatoes, broccoli and leek with the cheese sauce and spoon into an ovenproof dish. Sprinkle the Parmesan cheese over the top and bake in the oven for 20 minutes, or until the top is golden brown and bubbling.
RICOTTA, BROCCOLI, & NEW POTATO FRITTATA
Make this quick and healthy frittata with a bean salad in 30 minutes flat. Flavoured with broccoli and ricotta, you'll also have leftovers you can enjoy the next day
Provided by Anna Glover
Categories Brunch, Dinner, Lunch, Supper
Time 30m
Yield Serves 2, plus 2 lunchboxes
Number Of Ingredients 11
Steps:
- Boil the potatoes for 10-15 mins until tender. Add the broccoli for the last 2 mins of cooking. Drain and thickly slice the potatoes.
- Meanwhile, put the green beans and mixed beans in a pan and cover with water. Bring to a simmer and cook for 3-4 mins, or until the green beans are tender. Drain and leave to steam-dry in the pan.
- Heat the grill to high. Heat 2 tsp of the oil in a medium non-stick frying pan and fry the garlic for 1 min, then add the chilli flakes or cumin or fennel seeds and cook for 1 min more. Add the potatoes, broccoli and seasoning, and toss to coat in the flavoured oil.
- Beat the eggs in a jug, season and pour over the potato mix. Cook over a medium heat for 2 mins, or until the base is set. Dollop teaspoons of the ricotta on top, then grill for 4-5 mins until cooked through.
- Meanwhile, drizzle another 1 tsp oil over the bean mixture with the vinegar. Stir in the basil, if using, and season. Slice the frittata into four wedges, and serve two with half the bean salad on the side. Chill the remaining wedges and bean salad to use in the lunchboxes below.
Nutrition Facts : Calories 226 calories, Fat 10 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 14 grams carbohydrates, Sugar 3 grams sugar, Fiber 7 grams fiber, Protein 16 grams protein, Sodium 0.3 milligram of sodium
LEMONY POTATO, BROCCOLI & GOAT'S CHEESE SALAD
A robust mix of goat's cheese, green veg and potatoes, topped off with pine nuts
Provided by Silvana Franco
Categories Dinner, Lunch, Main course, Starter
Time 35m
Number Of Ingredients 8
Steps:
- Boil the potatoes for 12-15 mins until tender. Lift out with a slotted spoon, drain well, then place in a serving bowl with the oil, lemon zest and juice. Leave to cool.
- Add the broccoli and beans to the pan of boiling water. Cook for 4 mins until tender but still with some bite. Drain, then cool under cold running water.
- Stir the drained broccoli and beans into the cooled potatoes with the dill and some seasoning. Break the goat's cheese into chunks and scatter over with the pine nuts.
Nutrition Facts : Calories 237 calories, Fat 12 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 24 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 10 grams protein, Sodium 0.35 milligram of sodium
BROCCOLI BAKED POTATOES
Put a new spin on the classic baked potato with this quick and tasty recipe
Provided by Good Food team
Categories Dinner, Main course, Side dish, Snack, Supper
Time 40m
Number Of Ingredients 5
Steps:
- Heat oven to 200C/180C fan/gas 6. Microwave the potatoes on High for 12-15 mins until tender. Meanwhile, steam or boil the broccoli for 3 mins, then drain well. When the potatoes have cooled a little, cut them in half lengthways and scoop the insides into a bowl.
- Put the potato shells on a baking sheet. Mash the flesh with a fork, then stir in the mustard, egg, most of the cheese and the broccoli. Season if needed, then pile back into the shells. Sprinkle with the reserved cheese and bake for 15 mins until the tops are crisp and golden. Serve with salad and Tomato relish (see recipe, below).
Nutrition Facts : Calories 347 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 36 grams carbohydrates, Sugar 3 grams sugar, Fiber 5 grams fiber, Protein 19 grams protein, Sodium 0.9 milligram of sodium
BROCCOLI WITH POTATOES AND TOMATOES
Make and share this Broccoli With Potatoes and Tomatoes recipe from Food.com.
Provided by ratherbeswimmin
Categories Potato
Time 35m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Add the potatoes and water to a large, wide saucepan.
- Cover and cook over low heat until potatoes are almost tender (about 15 minutes).
- Add in the broccoli; cover and cook 8 minutes or until tender.
- Place a colander under a bowl and drain the potatoes and broccoli, saving the cooking liquid.
- Wipe out the saucepan and add the oil and garlic.
- Cook the garlic in the oil over low heat just until it begins to sizzle and turn golden (1 minute).
- Add the potatoes and broccoli back to the saucepan; stir to coat.
- Add about ½ cup of the cooking liquid.
- Add in the tomatoes; toss to distribute.
- Sprinkle with the cheese; serve immediately.
Nutrition Facts : Calories 270.8, Fat 4.6, SaturatedFat 0.8, Cholesterol 0.9, Sodium 89.8, Carbohydrate 51.8, Fiber 9.5, Sugar 5.6, Protein 9.8
POTATO AND BROCCOLI GOODNESS
This is a good recipe for people who are trying to improve their diet! Delicious and super! I got this recipe from an empanada recipe. This was supposed to be a filling for the empanada, but when I was making it one day I messed up the dough and ended up not knowing what to do with the filling, so I just took a piece of bread and slapped some of the filling on bread; and I was like 'This isn't so bad.' Ever since then, it's one of my favorite recipes. Hope you guys like it! Garnish with kale leaves if desired.
Provided by shellyMwu
Categories Mashed Potatoes
Time 40m
Yield 5
Number Of Ingredients 8
Steps:
- Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 12 to 15 minutes. Drain and cut into cubes.
- Heat olive oil in a skillet over medium heat; cook and stir broccoli in the hot oil until tender, about 4 minutes. Stir in onion; cook until fragrant, about 5 minutes. Stir cubed potatoes into broccoli mixture; cook and mash until potatoes begin to soften and resemble mashed potatoes, about 5 minutes. Season with cumin, salt, and black pepper. Spread mashed potato-broccoli mixture atop French bread slices.
Nutrition Facts : Calories 290.1 calories, Carbohydrate 58.7 g, Fat 3 g, Fiber 7 g, Protein 9.3 g, SaturatedFat 0.5 g, Sodium 446.6 mg, Sugar 4.1 g
BROCCOLI POTATO BAKE
Excellent for a potluck, company dish, or just a heart-warming family dinner. This casserole is a delicious blend of cheese, potatoes, and broccoli.
Provided by sal
Categories Side Dish Potato Side Dish Recipes
Time 55m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large saucepan, melt 2 tablespoons butter. Stir in flour and salt. Add milk and stir until bubbly. Add cheese, and stir until all of the cheese is melted. Stir in potatoes and heat thoroughly.
- Pour half of the mixture into a 10x6 inch baking dish.
- Cook broccoli according to package instructions; drain well. Layer broccoli over the potatoes in the baking dish. Pour the remaining potato mixture over the broccoli. Sprinkle the bread crumbs and 1 tablespoon melted butter over the top of the casserole.
- Bake at 350 degrees F (175 degrees C) for 20 to 35 minutes; or until bubbly and browned lightly.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 19.3 g, Cholesterol 32.2 mg, Fat 11.2 g, Fiber 2.2 g, Protein 7.2 g, SaturatedFat 6.8 g, Sodium 455.3 mg, Sugar 4 g
BROCCOLI & POTATO CROQUETTES
These crunchy croquettes are both a stealthy way to get more vegetables into your kids as well as a great vegetarian party nibble
Provided by Georgina Fuggle
Categories Buffet, Snack, Starter
Time 45m
Yield makes 12
Number Of Ingredients 13
Steps:
- Put the potatoes in a medium saucepan and just cover with cold water. Bring to the boil and simmer for 14-16 mins until completely cooked through. Drain and mash well, then put back in the saucepan over a low heat and cook for 1-2 mins, stirring constantly - this will remove excess moisture.
- Meanwhile, bring a small saucepan of water to the boil, add the broccoli and simmer for 6-7 mins until tender. Drain really well and pat dry with kitchen paper (it's important to do this thoroughly as excess water will make the croquettes a little wet). Finely chop the broccoli, then add to the mashed potato with the egg yolk, cheese and breadcrumbs. Divide the mixture into 12 equal balls and roll each one into a short sausage shape. Chill for 10 mins in the freezer.
- Meanwhile, make the dip. Put the cream cheese, yogurt and chives in a bowl and stir to a soft consistency, adding the milk if needed.
- Put the flour, beaten eggs and sesame seeds in three separate bowls. Roll the croquettes in the flour, dip in the beaten egg, then roll in the sesame seeds.
- Heat the oil in a large, non-stick frying pan and fry the croquettes on a low-medium heat for 4-5 mins, turning frequently for an even, golden colour. Drain on kitchen paper and serve with the cream cheese dip.
Nutrition Facts : Calories 195 calories, Fat 13 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 12 grams carbohydrates, Sugar 1 grams sugar, Fiber 2 grams fiber, Protein 6 grams protein, Sodium 0.2 milligram of sodium
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