John Myers
Potato – Broccoli – Casserole
The perfect potato – broccoli – casserole recipe with a picture and simple step-by-step instructions.
- 1 kg Waxy potatoes
- 800 gr Brocoli florets
- 1 tbsp Vegetable salt / herb salt
- 1 tsp Vegetable broth
- 200 g Chopped ceshew nuts
- 150 ml Sweet cream
- 150 ml Milk or vegetable milk
- 4 piece Organic eggs
- Boil the potatoes in their skins, when they are done let them cool down a bit and peel them off, cut into slices, place in a baking dish and sprinkle with herb salt.
- Steam the broccoli florets in a little water with vegetable broth or just salt, should remain firm to the bite, spread them over the potato slices. Beat the eggs in a tall container, add the milk and cream, stir well and pour over the vegetables. Spread the finely chopped ceshew nuts (not so sparingly with the nuts) and bake in the oven for 20 minutes at 180-190 degrees
- In addition, you can serve any kind of patties or, for meat eaters, pan-fried dishes 🙂 Enjoy it for you
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