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Boil the potatoes in their skins.
Finely chop the green onion and fry in a little oil, together with the kaizer cut into thin strips.
Beat the eggs with the pepper, the finely grated cheese and almost all the finely grated cheese.
Put the boiled potatoes in cold water, then drain, peel and cut into slices.
In a heat-resistant dish greased with oil, put an alternative layer of boiled potato slices, hardened kaizer with green onions and beaten eggs with cheese.
On the last layer, add broccoli and dried tomato strips and sprinkle the remaining cheese.
Put the dish in the oven to au gratin, for 15-20 minutes, over high heat.
Broccoli and Baked Potatoes
Boil potatoes and broccoli. Put 3-4 tablespoons of olive oil, garlic in a pan, brown a little and add broccoli, crushed (not much) with a fork. Put 6 tablespoons of bechamel sauce, salt and pepper to taste.
In a tray greased with butter (sprinkled with a little breadcrumbs) or lined with paper, put the potatoes cut into slices of about 1 cm. maximum 1.5 cm. Add salt and sprinkle with a little oil, put broccoli on top, level on the whole surface. Sprinkle grated cheese and breadcrumbs on top. Bake in the preheated oven for about 30-40 minutes until golden brown.
Instead of sliced potatoes, you can make a puree with a little butter, grated cheese-cheese ... possibly an egg. It is placed in a tray greased with butter and lined with breadcrumbs, then put broccoli with bechamel. the rest exactly as in the recipe. Prepared this way, it becomes even more consistent.
BROCCOLI WITH POTATOES AND CHEESE SAUCE
If you want a tasty broccoli recipe, then you should try it broccoli with potatoes and cheese sauce. It is prepared very easily and quickly and is very tasty.
My recipe for broccoli with potatoes and cheese sauce can be an idea for a light dinner, especially now, after the holidays. An appetizing vegetarian recipe is welcome at any time of the day.
Yesterday I went shopping and filled my basket with vegetables. I took three bouquets of broccoli, zucchini, tomatoes, peppers and many green salads. Although I did not exaggerate for the holidays, for two days I feel the need to eat something simpler, without meat.
Broccoli is rich in fiber, vitamins and minerals and is recommended by nutritionists for a healthier diet.
There are several ways you can cook this vegetable: steamed, boiled, grilled or fried. I prefer it boiled.
Although I boiled broccoli, you noticed that it kept its intense green color, hard and beautiful. In order to obtain the same result, I advise you to buy fresh broccoli, with a strong and firm stem, with flowers well gathered around the stems. When you wash the flowers you can leave them in cold water with salt or cold water with a little vinegar. In this way you make sure that no insects remain in the flowers, because they do not always come out with a simple wash under running water.
Broccoli is boiled in salted water when the water boils, then reduce the heat and cover with a lid. The cooking time (boiling) depends on the size of the broccoli flowers that reach the pot (from 5 to 8 or even 10 minutes for a large, whole bouquet).
Broccoli recipe with potatoes and cheese sauce complete the collections of recipes that I have prepared over time with broccoli (find here all recipes with broccoli), but also those with potatoes. I have so many recipes with potatoes on the blog that I felt the need to make one special category for them.
I now let you see the list of ingredients and how to prepare it broccoli with potatoes cheese sauce.
400 g boiled potatoes in shell
For cheese sauce:
150 g grated Emmental cheese (or cheese)
1/4 teaspoon freshly ground pepper
optional & # 8211 a few strands of green parsley
I put salt water in two pots and when the water boiled I put a teaspoon of salt in each. I put washed broccoli under running water after soaking it in salted water for 10 minutes in a larger pot and peeled potatoes (wash them beforehand) in a slightly smaller pot. The potatoes arrived in the pot first, but boiled longer. It took 25 minutes for the fork to enter them easily. At this point I took them off the fire, took them out of the water and peeled them hot, because that's how they clean easily. Broccoli needed 5-6 minutes to boil, on low heat with a lid (until the fork enters easily, but the stem remains firm), then I took out the popcorn and put them in ice water for 30 seconds. I drained them then. I cut the potatoes into rounds.
While the potatoes were cooking, I prepared the sauce. In a large pan I melted the butter, added the flour and mixed well, let it cook for a few seconds, then gradually added the milk and dissolved the composition. I let it boil for about 2 minutes, over low heat, then I added grated cheese, salt, nutmeg and freshly ground pepper. I mixed well, left it on the fire until the cheese melted, then I turned off the heat.
I put the bouquets of broccoli and sliced potatoes in a heat-resistant dish. I sprinkled salt over the vegetables, then poured the sauce over them.
I gently raised the vegetables so that the sauce covered them as well as possible, then I moved the bowl in the oven for 5 minutes.
I didn't leave more because after this time the gratin of the vegetables started, and I just wanted to cover them with the sauce and make sure that it sticks to them.
I took the bowl out of the oven, sprinkled a little freshly chopped green parsley, then I divided broccoli with potatoes and cheese sauce in 4 plates.
I invite you to follow my simple and quick recipes prepared on the channel YouTube
Broccoli pudding and cheese / Broccoli cheese casserole
A delicious low carb / keto pudding, super easy to make, very tasty and consistent: broccoli and cheese pudding. It is good to let it cool completely before slicing, to have beautiful slices, I am stupid with patience & # 8230 :))
Ingredients (4 servings):
- 450g broccoli
- 4 eggs
- 400g sour cream
- 150g telemea
- 100g cheese (cheddar, smoked case etc)
- a few dill threads (optional)
- salt pepper
Boil broccoli for about 5 minutes (in water or steam), until the fork enters it easily. Beat eggs well, then add sour cream, finely chopped dill, salt and pepper. Grease with butter a small rectangular heat-resistant tray (approx. 20 * 30 cm).
Place the broccoli bunches in the tray (you can grind them coarsely), the crumbled cheese, then pour the liquid mixture and sprinkle the diced cheese. Bake everything for about 35-40 minutes at 180C, until the pudding browns nicely and is firm to the touch. It's sliced cold. Great appetite!
A super delicious low carb / keto casserole that's easy to make, rich and nutritious: broccoli cheese casserole. It & # 8217s best to slice when cod, I couldn't wait, as usual :)
Ingredients (4 servings):
- 450 g broccoli
- 4 eggs
- 400 g sour cream
- 150 g white fresh cheese
- 100 g cheddar or smoked cheese
- a couple of dill threads (optional)
- salt, pepper
Boil or steam the broccoli about 5 min, until tender. Whisk the eggs, add the sour cream, chopped dill, salt and pepper. Grease a small rectangular pan (approx. 20 * 30 cm) with butter.
Place the broccoli florets in the pan, crumbled cheese, then pour the liquid mixture and cheddar cut into cubes. Bake about 35-40 min at 180 C, until firm to the touch and golden brown. Slice cold. Enjoy!
I was at the store the other day with a colleague. We were having some food and I was struck by how much she is in love with some of the salty things that the producer, that is the marketer, wrote, as & hellip
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Potato pudding with cheese and sour cream
ingredients: 1 kg white potatoes, 2 eggs, 250 gr Telemea mixed cheese (cow + sheep), 250 g sour cream with 12% fat, 2 -3 cloves of garlic, 1 bunch of green dill (or parsley according to everyone's preference), a little rosemary, salt and pepper to taste, 50 gr butter
Method of preparation: Peel the potatoes, wash well and chop into small cubes. Put them to boil in water with a little salt, cover them with water, and boil for about 20 minutes. The dill is washed and finely chopped. Put the cheese on a large grater and mix with sour cream. Keep 2-3 tablespoons of sour cream to spread on top. Add chopped dill, finely chopped garlic, rosemary, pepper and mix well. Beat eggs and mix in the cheese composition. Mix well until smooth. The boiled potatoes are drained of water, and mixed in the composition of cheese and sour cream. Grease with butter a round tray with a diameter of 28 cm, or a rectangular tray. Put the potato composition, grease with the remaining cream on the surface and bake the tray in the oven heated to 180 °.
Bake for about 25 minutes until a beautiful golden crust forms on the surface.
How to prepare broccoli and potato gratin
Boil the potatoes in their skins. From the moment they start to boil, leave for 30 minutes. Check with a fork if they are made. Rinse with cold water, peel and cut into slices. You can considerably shorten the cooking time of this gratin if you have boiled potatoes the day before.
Cut the ham into thin slices, match type. Grate the cheese. Young carrots (carrots) are sliced into thin slices (1-2 mm thick). If you don't have them, skip this step. If old carrots are used, they will have to be stewed together with the broccoli stalks (otherwise they will remain raw).
Unwrap the broccoli bouquets and separate the stems from the inflorescences. The inflorescences, being much younger, do not require their previous boiling, their cooking time being sufficient in the oven (the crunchy texture and the nutrients contained are preserved).
Prepare the white sauce (as described at cannelloni recipe). In a saucepan put the butter (50g) to melt (over low heat) together with the flour and salt. The resulting white paste should sizzle a little, not brown. Gradually quench with warm milk and mix vigorously to loosen any lumps. If it comes out too thick (depending on the flour) it can be further diluted with milk until it reaches the consistency of a thicker but fluid cream. Boil for 10 minutes on very low heat. Season with salt and pepper (preferably white) and add sour cream. The sauce will also be cooked in the oven & # 8211 so there is no raw flour left.
Cut the broccoli stalks into cubes and sauté (simmer) in a saucepan with 30g of butter and a little water. Do not let it boil for more than 3-4 minutes. Then pull aside and leave to cool.
1 sea broccoli caper suitable for the sea
200 gr chicken ham
400 gr of sheep or goat telemea
5 tablespoons sour cream
200 ml of milk
3-4 tablespoons semolina
5-6 tablespoons breadcrumbs
Cut the broccoli into bunches, wash them well and place them in a greased pan lined with breadcrumbs. Among the bouquets of broccoli put about 300 grams of diced telemea and diced ham and appropriately large strips.
Beat the yolks with the cream and spices, add the semolina and milk and finally the beaten egg whites.
Pour the composition into the pan, over the broccoli. Sprinkle breadcrumbs on top and the rest of the grated telemea. Leave in the oven until the broccoli penetrates and a beautiful brownish crust is made on top.