Chinese style fried noodles
Prepare pasta as described on the package. Cut chicken breast into bite size pieces. Put in a pot of boiling, salted water. When the meat is cooked, remove and...
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Broccoli and potato casserole
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Preparation time:
55 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
581
Calories
35 g
Carbohydrates
22 g
Protein
37 g
Fat
Ingredients:
 | Butter | ½ Teaspoon |
 | Broccoli (fresh) | ¼ (125 g) |
 | Potato (fresh) | 2 (160 g) |
 | Onion (fresh) | ¼ (25 g) |
 | Water (still) | 250 ml |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Chili powder | 1 Pinch(s) |
 | Nutmeg | 1 Pinch(s) |
 | Paprika powder | 1 Pinch(s) |
 | Cream, whipped cream (30% fat) | 50 ml |
 | Vegetable broth | ½ Tablespoon |
 | Gouda cheese (48% fat, grated) | 50 g |
 | Spelt wholemeal flour | ½ Teaspoon |
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Preparation:
Step 1:
Bring water to a boil in a saucepan and add the vegetable broth. Peel the potatoes and clean the broccoli and cut into florets. Finely dice the potatoes and cook them in the broth.
Step 2:
Remove the potatoes from the broth with a slotted spoon. Then cook the broccoli florets in the broth. Place both in a large baking dish.
Step 3:
For the sauce, peel and finely dice an onion. Fry in the margarine until translucent. Sprinkle the flour on top and let it brown for a while. Add half a liter of the vegetable broth (in which potatoes and broccoli were cooked) and let thicken briefly. Add the cream and season the sauce well with nutmeg, paprika powder, salt, bell pepper and chilli.
Step 4:
Pour the sauce into the baking dish. Sprinkle with cheese. Place in the oven at 180°C (top/bottom heat) for about 20- 25 minutes until the cheese is nicely browned.
Macronutrient distribution:
The recipe Broccoli and potato casserole is composed of the following macronutrients.
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Kitchen utensils needed:
Casserole dish
Cutting board
Glass
Kitchen knife
Oven
Peeler
Pot
Slotted spoon
Stove
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