triple-tested at the Good Housekeeping Research Institute
We've trimmed the fat from a family favorite by using creamy Yukon Gold potatoes as the base of this dish.
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Nutritional Information
Calories 95
Total Fat 3g
Saturated Fat 2g
Cholesterol 6mg
Sodium 305mg
Total Carbohydrate 13g
Dietary Fiber 2g
Sugars --
Protein 6g
Calcium --
broccoli gratin
Tara Donne
Serves: 8
Yields: About 4 cups
Total Time: 30 min
Prep Time: 10 min
Cook Time: 20 min
Ingredients
U.S. Metric Conversion chart
1 pound(s) broccoli florets
1 pound(s) Yukon Gold potatoes , peeled and cut into 1-inch chunks
2 cup(s) water
Pinch ground nutmeg
3/4 cup(s) (about 21?2 ounces) freshly grated Parmesan cheese
Salt and coarsely ground black pepper
Directions
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.
Meanwhile, preheat broiler and set oven rack 6 inches from source of heat.
Drain vegetables in colander set over large bowl, reserving 1/4 cup vegetable cooking liquid. Return vegetables to saucepan. With potato masher or slotted spoon, coarsely mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in nutmeg, 1/4 cup Parmesan, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
In shallow, broiler-safe 1- to 1 1/2-quart baking dish, spread vegetable mixture; sprinkle with remaining Parmesan. Place dish in oven and broil 2 to 3 minutes or until Parmesan is browned.
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