At home we often use this combination of broccoli and baked potatoes to accompany fish and meat. Sometimes we even serve it as a single dish at dinner time because, having the previously semi-cooked ingredients, it is very easy and quick to prepare.
The plate has no mystery. It is about combining both ingredients and season it as we like it the most. In my case I opted for a simple mixture of salt, pepper, garlic powder, olive oil and breadcrumbs, but you can use the combination that you like the most. Paprika or curry also seem like good options.
What of cook the potatoes And blanching the broccoli ahead of time speeds up the process. In my case it is a task that I dedicate myself to on Sundays. I used to cook some legumes and potatoes that day and blanch vegetables like broccoli or cauliflower. Ingredients that, if I spend just enough time during the week, solve several meals for me. Do you dare to prepare it?
The recipe
- 12 small potatoes cooked
- 1 broccoli
- 2 cloves of garlic
- Sal Island
- Black pepper
- Garlic powder
- Extra virgin olive oil
- 1 tablespoon of breadcrumbs
- In a saucepan we boil water and let's cook the broccoli in florets for 3 minutes. Something more if you prefer it very tender.
- Meanwhile, we peel the potatoes and we place in a source oven safe. Then we lightly squash them in the center with a fork.
- Add the well drained broccoli to the source and the peeled garlic cloves slightly flattened.
- Season, sprinkle garlic powder and drizzle with extra virgin olive oil. Finally we distribute a tablespoon breadcrumbs over all the ingredients.
- We bake at 220ºC (previously preheated oven) for 15 minutes.
- After time we take out and serve.