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Ingredients
- 1 lb broccoli florets
- 1 lb yukon gold potatoes, peeled and cut into 1 inch chunks
- 2 cups cold water
- Pinch ground nutmeg
- 3/4 cup freshly grated parmesan cheese (about 2.5 oz)
- salt and coursely ground pepper
Details
Servings 8
Preparation time 10mins
Cooking time 30mins
Preparation
Step 1
1. In 4 quart saucepan, place broccoli, potatoes, and water on hight heat. Cover and heat until boiling. Reduce heat to medium/low and cook, covered 17-20 minutes, or until potatoes and broccoli are very tender, stirring once halfway through cooking.
2. Meanwhile, preheat broiler and set oven rack 6 inches from source of heat.
3. Drain vegetables in colander set over large bowl, reserving 1/4 cup vegetable cooking liquid. Return vegetables to saucepan. With potato masher, coarsely mash vegetables, adding some reserved cooking liquid if mixture seems dry. Stir in nutmeg, 1/4 cup parmesan, 1/2 tsp salt, and 1/4 tsp pepper.
4. In shallow, broiler-safe 1 1/2 quart baking dish, spread vegetable mixture, sprinkle with remaining parmesan. Place dish in oven and broil 2-3 minutes or until parmesan is browned.
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