A healthy, protein-filled broccoli and potato gratin to reduce waste, tickle creativity, pushing flavor to the next level.
| Servings | Prep Time |
| 4 people | 15 minutes |
| Cook Time |
| 15-20 minutes |
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A healthy, protein-filled broccoli and potato gratin to reduce waste, tickle creativity, pushing flavor to the next level.
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Ingredients
- 3 broccoli stalks
- 4 medium yellow potatoes
- 1/2 block silken tofu
- 1 clove garlic
- 1/2 cup fresh basil leaves
- 1/2 cup Parmigiano or vegan Parmesan cheese
- 1/4 cup you favorite mild shredded cheese vegan or not
- 1/2 cup frozen peas
- salt, extra-virgin olive oil, pepper to taste
- 1 pinch coconut sugar
- Zest of 1/2 lemon
- 1 tsp lemon juice
- 1 sprinkle nutmeg
Servings: people
Units:
Instructions
- Pre-heat oven to 350F
- Clean the broccoli stalks by removing the hard outer part, then slice 1/4 inch thick. Peel the potatoes, cut then in half, and slice to the same thickness.
- In a blender, mix silken tofu, basil, lemon juice and zest, 1 tbsp Parmesan cheese, 1 pinch of salt and sugar and 1/2 tbsp extra-virgin olive oil. Blend until a smooth cream forms.
- Sauté the clove of garlic, whole, in 2 tbsp extra-virgin olive oil (1 minutes), then remove the garlic and sauté the broccoli, the peas, and the potatoes for a couple minutes, salting to taste and adding a pinch of nutmeg.
- Add the cream of tofu and cook for 5 more minutes.
- Transfer to a baking dish, sprinkle with your favorite grated cheese, and top with a thin later of grated Parmigiano.
- Bake at 350 F for 30 minutes, with broiler on for the last 5, until the crust is golden brown.
- Allow to rest for 5 minutes then serve warm.
Recipe Notes
This is perfect with a simple tomato salad.
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