Broccoli with Potatoes
Description
Perfect for the table and with drinks. Agree, this dish looks very beautiful! It works wonderfully both as an appetizer and as a side dish (with baked fish, for example, or chicken fillet in cream sauce). Moreover, it's quite diet-friendly (thanks to low-calorie broccoli and healthy baked potatoes), tasty and inexpensive—what more could you want? The broccoli with potato recipe calls for young potatoes with tender flesh. Fresh broccoli is best, but in a pinch frozen will work too. As for the cheese, any kind will do—the main thing is that it's hard. Serve with herbs and sauce.
Instructions
- 1
Step 1
Wash the potatoes thoroughly, pat dry, wrap in foil, and bake in an oven preheated to 200°C until done.
- 2
Step 2
Wash the broccoli and separate into florets. Cut off any stems that are too tough.
- 3
Step 3
Boil the broccoli in salted boiling water for 2–3 minutes (if the florets are large, 5–6 minutes).
- 4
Step 4
Carefully remove the potatoes from the oven and let them cool. Cut each potato in half lengthwise and scoop out the flesh with a teaspoon.
- 5
Step 5
Purée the potato flesh.
- 6
Step 6
Separate the yolks from the whites.
- 7
Step 7
Grate the cheese on a coarse grater.
- 8
Step 8
Mix the mashed potatoes with egg yolks, half of the cheese, soft butter, salt, pepper, and nutmeg.
- 9
Step 9
Fill the potato halves with the resulting mixture.
- 10
Step 10
Place a couple of broccoli florets and a teaspoon of grated cheese on top.
- 11
Step 11
Bake in an oven preheated to 200°C for 10–15 minutes, until the cheese melts and forms a crispy golden crust.