Eat it projects

image

Potato and Broccoli Bake

Broccoli heads are divided into florets (you’ll break it up into florets before cooking) and every floret is covered in tiny green buds which have the potential to turn into flowers.

If you grow broccoli yourself and leave it too long before picking, that is exactly what happens - there will be lots of little yellow flowers, where before there was a firm green edible broccoli head.

Per pair of children
Ingredients
2 large waxy potatoes
1 small broccoli head
1 small onion
½ tablespoon of olive oil
3 tablespoons (100mls) crème fraiche
1 tablespoon of wholegrain mustard
1 handful of grated cheddar cheese
Salt
Black pepper
 

01Cut the potatoes into 4cm chunks. Boil in a saucepan until cooked.
02Break the broccoli head into smaller pieces (florets) and steam in a saucepan until the stems are almost tender.
03Cut the onion into rings and fry gently until translucent.
04Mix the crème fraiche with the mustard, a good pinch of salt and a couple of twists of black pepper.
05Arrange the potatoes, broccoli and onion in a baking dish and pour over the crème fraiche then top with the grated cheese.
06Either bake at 180°c (350°f) for 15 minutes or put under the grill (make sure the dish will stand direct heat) until the cheese has melted.

a