Smashed Potatoes with Broccoli and Carrot Raita

Ingredients

• 1 small Broccoli
• Salt
• 400 g small, mostly waxy potatoes from the day before (cooked but not too soft)
• 2 Garlic cloves
• 3 sprigs rosemary
• 2 tbsp olive oil
• Pepper
• 2 carrots
• 200 g yogurt (1.5% fat)
• 100 g low‑fat quark
• 2 bottles Yakult (Balance)
• 1 tsp ground cumin
• Salt
• Pepper

Instructions

1. 1.

   Clean, wash the broccoli and cut into florets. Peel the stalk, remove the lower part and dice the rest. Boil in salted water for about 5 minutes until al dente. Drain and shock with cold water.

2. 2.

   Preheat the oven to 200 °C fan‑forced. Line a baking tray with parchment paper. Spread the potatoes on the paper and lightly press them with a potato masher so that the skins crack but the potatoes don’t fall apart.

3. 3.

   Peel the garlic and scatter it whole over the potatoes along with the rosemary sprigs. Drizzle with olive oil and season with salt and pepper.

4. 4.

   Bake the smashed potatoes on the middle rack for about 25 minutes. Ten minutes before the end, remove the tray, sprinkle the broccoli florets and diced stalk over the potatoes and bake until done.

5. 5.

   Meanwhile, peel and finely grate the carrots for the raita. Whisk together yogurt, quark and Yakult, fold in the grated carrots, and season with cumin, salt and pepper.

6. 6.

   Serve the smashed potatoes with broccoli on two plates, drizzled with carrot raita.