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Baked Potatoes And Broccoli

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Ingredients
For foxy potatoes (au gratin)
  Potatoes 5 Large, peeled, sliced
  Butter 2 Tablespoon
  Flour 2 Tablespoon
  Parmesan cheese 1 Cup (16 tbs)
  Goat cheese 2 1⁄2 Ounce
  Coconut milk/Buttermilk 1 Cup (16 tbs)
  Onion 1 Small, diced
  Fresh garlic 4 Clove (20 gm), diced, minced
  Fresh rosemary 1⁄4 Cup (4 tbs)
  Extra virgin olive oil 1⁄2 Tablespoon
  Salt & pepper To Taste
For foxy broccoli
  Broccoli florets 1 Bag (1 kg)
  Small onion 1 Large, diced
  Garlic 4 Clove (20 gm), diced
  Almond 1⁄2 Cup (8 tbs)
  Sundried tomatoes 1⁄2 Cup (8 tbs)
  Extra virgin olive oil/Garlic olive oil 1 Tablespoon
  Sesame oil 1 Tablespoon
Directions

FOR FOXY POTATOES (AU GRATIN)
GETTING READY
1. Preheat oven to 350*F.

MAKING
2. In a pot, boil sliced potatoes with olive oil to avoid sticking.
3. In a skillet, pour olive oil, add onions and garlic. Sauté until light brown.
4. Add flour and let the sauce thicken.
5. Add salt and pepper.
6. In a baking dish lined with butter, place potato slices. Pour coconut milk misture on top.
7. Sprinkle parmesan cheese and rosemary pieces.
8. Pop it into the oven and bake at 350*F for 30 minutes.

SERVING
9. Serve it hot.

FOR FOXY BROCCOLI
MAKING
1. In a sauce pan, boil broccoli florettes and keep aside.
2. In a skillet, heat olive oil and sesame oil. Add onion, garlic and almonds. Cook until brown.
3. Add broccoli and sundries tomatoes. Simmer for 3-4 minutes.

SERVING
4. Serve with potatoes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Taste: 
Savory
Method: 
Baked
Ingredient: 
Potato, Vegetable
Preparation Time: 
30 Minutes
Cook Time: 
60 Minutes
Ready In: 
0 Minutes
Servings: 
4
Subtitle: 
French Au Gratin and Broccoli
Potato appetizers including seasonings and herbs are good for parties or for buffets. Watch chef Maryann showing how to make Foxy Potatoes and Broccoli baked with herbs and seasonings. Good to accompany fish or chicken!

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