Broccoli potato pudding
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Enjoy this light and healthy lunch or dinner. Without the addition of spices and salt, the dish is also suitable for children.
recipe,photo-recipe,potatoes,broccoli,Vegetarian dishes,Children recipes,Gluten-Free
Vegetarian dishes
Ingredients
Ingredients
| broccoli | 0 | lb | 1 | ||
| chicken egg | 4 | pcs | 4 | pieces | |
| chilli pepper | 0.25 | tsp | ¼ | teaspoon | |
| ground black pepper | 0.5 | tsp | ½ | teaspoon | |
| potatoes | 0 | lb | 1 | ||
| salt | 2 | tsp | 2 | teaspoon | |
| semi skimmed milk 1,5% | 1.3 | cup | 300 | milliliters | |
| sour cream (fat 14-18%) | 1.1 | cup | 250 | milliliters | |
| sunflower oil | - |
Recipe
1.
Cook the potatoes with their peel for 20 minutes from the beginning of boiling, after cooling clean and cut into small cubes.
2.
Disassemble the broccoli into florets, rinse and cook in steam for 10 minutes. After cooking, let broccoli rest for another 10 minutes, remove from pot and crush it into smaller pieces in a larger bowl (or cut it).
3.
sunflower oil • semi skimmed milk 1,5% 1.3 cup (300 ml) • chicken egg 4 pcs • sour cream (fat 14-18%) 1.1 cup (250 ml) • salt 2 tsp • ground black pepper 0.5 tsp • chilli pepper 0.25 tsp
Mix the potatoes with the broccoli and put them into a prepared deep baking dish or a larger baking dish, which you greased with oil. Mix eggs, cream, salt and spices in the milk (do not add salt and spices for children) and pour this mixture over potatoes.
4.
Bake in a preheated oven for about 40 minutes, until the entire contents is firm.
Bon appetit!