Potatoes with broccoli
Description
The recipe won't take much time. I didn't really like broccoli before. Apparently, I just didn't know how to cook this delicate cabbage with its subtle, fresh spring aroma—I used to boil or fry it for too long until it turned into something unpalatable. But now that I've learned, serve it hot.
Instructions
- 1
Step 1
Wash and peel the potatoes.
- 2
Step 2
Cut into large pieces and boil in salted water until half-cooked. Alternatively, you can boil them whole, in their skins, then peel and cut — it's up to you.
- 3
Step 3
Rinse the broccoli and separate into florets.
- 4
Step 4
Lower into boiling salted water for a few minutes.
- 5
Step 5
Peel the onion and slice it into half-rings.
- 6
Step 6
Sauté the onion in a small amount of oil in a well-heated pan.
- 7
Step 7
Add potatoes and broccoli to the skillet, mix well. Reduce heat to low and cover the skillet with a lid.
- 8
Step 8
Warm the cream and dissolve the flour in it. Add salt, spices, and mix thoroughly to avoid lumps.
- 9
Step 9
Pour the sauce over the potatoes and broccoli, mix and heat thoroughly without bringing to a boil.
- 10
Step 10
Sprinkle with grated cheese, cover with a lid, turn off the heat, and leave the pan on the warm stove. After a few minutes, the potato with broccoli in creamy cheese sauce is ready to be served!