Potato Puree with Broccoli
Prep: 10min
|
Servings: 4
|
Cook: 30min
Potato puree with broccoli is a recipe featuring fresh ingredients from the flower vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 650 g waxy potatoes
- Salt
- 50 g almond slivers
- 400 g Broccoli
- 50 g butter
- 125 g whipping cream
- pepper (ground)
- freshly grated nutmeg
Instructions
-
1.
Peel, wash the potatoes and cook them in salted water for 25 minutes. Roast the almonds in a pan without fat.
-
2.
Wash the broccoli and cut into florets; peel and chop the stems. Sauté both in 2 tablespoons of butter over low heat. Pour in the cream and steam the broccoli covered for about 5 minutes, then puree.
-
3.
Drain the potatoes, let them steam off slightly, and press them while still hot. Fold in the broccoli puree, remaining butter, and two-thirds of the almonds; season with salt, pepper, and nutmeg. Sprinkle with the remaining almonds before serving.
