When I proposed to you to prepare cabbage puree last week, I confessed that at home we prepared purees weekly. Sometimes as a dish, other times as an accompaniment to meat or fish. And this mashed potatoes and broccoli with peas definitely belongs to the second group.
That we have it at home served as a side It does not mean that you cannot turn it into a starter or main course. It will be enough that you crush it and lighten a little broth or water so that you can eat it with a spoon. It is a puree very rich in flavors and with a very interesting texture.
With a fork you can give the mashed potato and broccoli a texture similar to the one I have given it or more or less enough according to your tastes. As for the peas, whole are more interesting for me; contribute a crunchy texture to the whole, even more so when cooked al dente. Do you dare to try it?
The recipe
- Extra virgin olive oil
- ½ white onion, minced
- 2 large potatoes, peeled and clicked
- ½ broccoli
- ½ teaspoon curry
- Salt and pepper
- Water or vegetable broth
- 2 tablespoons of milk
- We heat the oil in a low saucepan and sauté the onion until it takes color.
- Add the broccoli and the potatoes and sauté for a couple of minutes.
- Then, season, add the curry and we cover with vegetable broth or water the potatoes (let them show a little above the water level). Cook for 20 minutes or until the potatoes are tender.
- Entonces we crush slightly with a fork.
- Meanwhile, let's cook the peas 3 minutes in plenty of salty water and once they are al dente, remove, drain and add to the puree.
- We serve the mashed potatoes and broccoli with peas hot.