Broccoli and potatoes recipes -
Toss your steak into a medium-sized mixing bowl and add one teaspoon of vegetable oil and one tablespoon of cajun seasoning. Stir, making sure all of the steak pieces are evenly seasoned. Set them aside and let them marinate while you prepare the potatoes.
Place over high heat and bring to a boil, then cover with a lid and reduce the heat to medium-high. Let boil until fork tender, about minutes, then use a spider strainer or large slotted spoon to transfer the potatoes from the pot to a colander. Allow the potatoes to rest in the colander so that any excess liquid evaporates.
Bring the water you cooked the potatoes in back to a boil and add the kosher salt. Once the water is rolling, add the broccoli florets and boil until bright green and the stems are slightly tender — about minutes.
Place the colander inside a large mixing bowl. Either way, shake the hell out of the potatoes. If you know how to toss a frying pan, do that: use the same circular motion. If you used the colander, now pour the potatoes directly into the large mixing bowl.
Sprinkle the remaining cajun seasoning and all of the seasoned salt over them, then use a spatula to stir them to work the seasonings into the potatoes until evenly distributed. Add two tablespoons of butter and let it melt along with a drizzle of olive oil. Then remove the lid and put it back in the oven to brown for about 8 minutes.
Let that cool if you can wait and serve! How do I reheat it the next day? I would love to know if you enjoyed the cheesy broccoli and potato gratin , if so, please rate it below.
Want a simple yet filling side, make this for your family! In a pot, weigh the milk, salt, and nutmeg and whisk until the mixture is well combined and there are no lumps of paste. Stir the sauce occasionally for 7 minutes until it is thick enough to coat the back of a spoon but is not too thick.
And when it's thick enough to coat the back of a spoon without seeming runny, it means it's ready. If using fresh broccoli, boil the broccoli for 8 minutes. If using frozen broccoli, thaw it in the microwave for 6 minutes then roughly chop- make sure the stems are thinly cut.
The final layer should be with some bechamel sauce, Parmigiano, and grated mozzarella on top of the potato and broccoli. Drizzle with 3 tablespoons of olive oil, cover with a lid or foil and bake for 45 minutes, pierce it with a skewer or knife to make sure the potatoes have cooked through.
Leave to cool it will set as is cools and serve with a sprinkle of grated Parmigiano and black pepper. Creamy spinach with parmesan, cream, nutmeg, and one more ingredient that adds a touch of nuttiness.
Spinach never tasted this good, ready in under 10 minutes. This site uses Akismet to reduce spam. Learn how your comment data is processed. Home Articles Recipes Appetisers Breakfast Mains Soups and salad Dessert Bread Sides Sauces and spreads Travel About Me Contact me Privacy Policy.
Jump to Recipe. Add some parmesan cheese - Once the dish is done roasting add a ¼ cup of parmesan cheese for extra flavor.
Use other potatoes - You can use baby potatoes just make sure they are the same size as the broccoli florets to ensure they cook at the same time. Try it with sweet potatoes. Use other vegetables - Here is a list, it is not an exhaustive list though. Asparagus, Brussel sprouts, Carrots, Cauliflower, Green beans Add in - Bacon or parmesan cheese Use other seasoning options - I very purposely left the seasoning of this dish simple, because I wanted to let the earthiness of the potatoes and the nuttiness of the roasted broccoli shine.
That said, this recipe is a blank canvas, ready for you to add your own spin and change up the flavors if you like. Try these seasonings for your roasted potatoes and broccoli. Italian Seasoning - A blend of herbs that mixed with garlic and salt and pepper will take this dish to another level.
Smoked Paprika - I love this spice for adding a BBQ-like flavor to things. Add a bit to this dish and serve with grilled meat. Lemon Pepper - Lemon is lovely with potatoes and would make this dish a great side for a fish dinner.
HOW DO YOU STORE ROASTED POTATOES AND BROCCOLI? You can store these roasted potatoes and broccoli in the fridge for up to days. They can be re-heated or try it cold, it does taste so good.
CAN YOU FREEZE ROASTED POTATOES AND BROCCOLI? Yes, you can for up to 3 months. Steaming vegetables is still the healthiest option. The reason for this is that the vegetables are not submerged in boiling water.
Roasting vegetables is a close second as the moisture is retained during this cooking process. This is known as a dry cooking process like grilling, and stir-frying. CAN YOU ROAST POTATOES AND BROCCOLI TOGETHER?
Yes, you can. All you need to do is ensure the potatoes and broccoli are cut more or less the same size, so they cook at the same time. Another tip is to spread them evenly on the sheet pan. IS IT NECESSARY TO BOIL POTATOES BEFORE ROASTING?
No, it is not necessary to boil potatoes when roasting. Some people prefer to do it, but I find it not required. SHOULD POTATOES BE SOAKED BEFORE ROASTING? I don't soak them. But if you would like to soak them for 1 hour prior to roasting them. I find if you go with the recommended potatoes, it is not necessary.
WHY WON'T MY ROAST POTATOES GO CRISPY? It may be that your oven is not at the correct temperature. It may either be too hot or too cold. Stick to the recommended temperature and if you have an oven thermometer use that to check as oven temperatures do vary.
WHAT CAN I SERVE IT WITH? As mentioned, pretty much anything works with this recipe. Here's some gluten-free main dish suggestions: Gluten-free ham Gluten-free teriyaki salmon cakes Gluten-free chicken tenders Gluten-free meatloaf Continue to Content Prep Time 5 minutes Cook Time 18 minutes Total Time 23 minutes Ingredients 4 medium red potatoes, cleaned and cut into 1-inch cubes 2 large heads of broccoli, stems removed, cut into florets 3 tablespoons olive oil or oil of choice.
Add potatoes pieces, broccoli florets, olive oil, salt, garlic powder, and pepper to a large mixing bowl and toss to combine. Spread potatoes and broccoli mixture onto a large baking sheet.
Bake for minutes, stirring halfway through. Serve hot.
This fast and easy Fat loss aids Broccoli Casserole is the perfect side dish. Three layers pofatoes broccoli, Broccoli and potatoes recipes, a potatoez sauce with a sprinkling pktatoes parmesan will make this delicious Managing prediabetes a family favourite. Hello Broccoli Season, Brpccoli all Mindful eating and mindful cooking resources How Good Broccoli is for us but we also know that sometimes for some of us it is kind of hard to swallow. Personally I love the stuff. I love it sautéed with a little olive oil, garlic and salt. I love Broccolette Broccoli Rabe tossed with Spaghetti, or even baked in the oven in a Cheesy White Sauce. I also know how hard it can be to get the kids and even the grown ups to eat it. And reci;es some, Thermogenic properties explained forgotten laundry nad is blessed znd B vitamins in food second reci;es of rain. And this cheesy broccoli and potato gratin recipe was made as B vitamins in food side in mind but it just may end up being the star of at the table. No no, do not be alarmed. This is easier than it sounds. I must admit, recipe names that have a fancy sound to them have a way of intimidating us. But if I can do it, so can you. Let me walk you through it.
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