Would you like a simple, warm, and enveloping recipe?? When I think of something like that, the pumpkin purée comes to mind... but this time, I wanted to change things up! I prepared this broccoli and potato cream which I then enriched with yogurt, almonds, and olives. A real treat for this time of the year.
I poured a drizzle of oil into the pan. I added garlic, diced potatoes, and broccoli florets.
I let them cook for a couple of minutes and then poured hot water (or vegetable broth) until covered. I let it cook with the lid on until everything became soft.
At this point, I blended it. To adjust the consistency, you can add more hot water or broth. I like it creamy, not too liquid.
At this point, I adjusted with salt and pepper and plated my cream. I garnished it with yogurt, almonds, and olives along with a bit of their oil.
An immersion blender
A pot for cooking broccoli and potatoes
You can keep it in the fridge in an airtight container and reheat it by diluting it with vegetable broth to make it creamy again.
Try seasoning pasta with a few spoonfuls of this cream... it will be creamy and tasty!
Italy, Calabria
| Energy (kcal) | 418.83 |
| Carbohydrates (g) | 4.23 |
| of which Sugars (g) | 2.59 |
| Fat (g) | 37.79 |
| of which Saturates (g) | 3.71 |
| Protein (g) | 11.99 |
| Fiber (g) | 7.54 |
| Sale (g) | 0.03 |
