Potato And Broccoli Goodness Recipes

POTATO AND BROCCOLI GOODNESS

Potato and Broccoli Goodness image

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

Ingredients

5 potatoes, peeled
2 teaspoons olive oil, or as needed
1 ½ broccoli crowns, cut into small pieces
½ white onion, chopped
1 ½ teaspoons ground cumin
½ teaspoon salt
1 pinch ground black pepper to taste
5 slices toasted French bread, or more as needed

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

POTATO AND BROCCOLI GOODNESS

Potato and Broccoli Goodness image

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

Ingredients

5 potatoes, peeled
2 teaspoons olive oil, or as needed
1 ½ broccoli crowns, cut into small pieces
½ white onion, chopped
1 ½ teaspoons ground cumin
½ teaspoon salt
1 pinch ground black pepper to taste
5 slices toasted French bread, or more as needed

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

POTATO AND BROCCOLI BAKE

Potato and Broccoli Bake image

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

Ingredients

1 large head of broccoli (approx 360g), cut into florets
50g of cheddar cheese, grated
3 medium new potatoes (approx 70g each), chopped
1 tbsp vegetable oil
400ml of milk
25g of plain white flour
25g margarine/butter
2 tsp grated Parmesan
1 tsp English mustard
1 small leek (approx 210g), finely sliced

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.

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