 |
Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 8 |
|
Trimming the fat from a classic dish by using creamy Yukon Gold potatoes as the base of this dish - from Good Housekeeping magazine. Ingredients:
1 lb broccoli floret |
1 lb yukon gold potato, peeled and cut into 1-inch chunks |
2 cups water |
1 pinch ground nutmeg |
3/4 cup freshly grated parmesan cheese (about 2 1/2 ounces) |
1/2 teaspoon salt |
1/4 teaspoon fresh coarse ground black pepper |
Directions:
1. In 4-quart saucepan, place broccoli, potatoes, and water. On high heat, cover and heat until boiling. Then reduce heat to medium-low and cook, covered, 17 to 20 minutes, or until potatoes and broccoli are very tender, stirring once halfway through cooking.
2. Meanwhile, preheat broiler and set oven rack 6 inches from source of heat.
3. Drain vegetables in colander set over large bowl, reserving 1/4 cup vegetable cooking liquid.
4. Return vegetables to saucepan & mash with a potato masher, adding some reserved cooking liquid if mixture seems dry.
5. Stir in nutmeg, 1/4 cup Parmesan,salt and pepper.
6. Spread vegetable mixture in a shallow, broiler-safe 1- to 1 1/2-quart baking dish; sprinkle with remaining Parmesan.
7. Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned.
8. Serving size = 1/2 cup.
|
|