Broccoli and Potato Cream, a light, easy, and quick recipe perfect to enjoy with croutons or to use as a creamy sauce for your favorite pasta.
It is prepared in 5 minutes and is ready, cooked, in no time.
The secret is to cut the potatoes into cubes that are not excessively large, to shorten the boiling time.
Potatoes and broccoli can then be cooked in the same pot, and their water can be used for cooking any pasta to add.
Simply gather the ingredients with a slotted spoon and place them in a bowl once cooked, so that the water can be reused when needed.
Those who know me already know that broccoli is among my favorite ingredients, and here below is a list of some of my favorite recipes with this vegetable.
- Difficulty: Very easy
- Cost: Very affordable
- Preparation time: 5 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 5.3 oz potatoes (cleaned, net of waste)
- 8.8 oz broccoli
- 1 tsp extra virgin olive oil
- 0.5 oz coarse salt
- 1/3 cup milk
- 1/3 cup cheese (grated)
Tools
- 1 Pot
- 1
Steps
To make the Broccoli and Potato Cream, first peel the potatoes and cut them into chunks.
Blanch them in salted water for ten minutes.
Meanwhile, clean the broccoli, removing the stem and dividing the florets, and wash them under cold running water.
After the 10 minutes of cooking the potatoes, add the broccoli and cook for another 20 minutes.
Drain everything and let it cool for 15 minutes.
Blend them in a blender or with an immersion blender with extra virgin olive oil, grated cheese, and milk.
You can enjoy it hot or use it as a sauce.
