HERBED BROCCOLI MASHED POTATOES
Broccoli and fresh herbs feel right at home when mashed with creamy potatoes.
Provided by Food Network Kitchen
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and simmer the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chives, dill, parsley and 2 teaspoons salt; season with pepper.
BROCCOLI MASHED POTATOES
In Charlotte, North Carolina, Jim Hadley makes mashed potatoes with a twist--he adds broccoli to the mix! "I get rave reviews whenever I serve this low-fat dish," he writes.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Place potatoes in a large saucepan and cover with water; bring to a boil. Reduce heat; cover and cook for 10 minutes. Remove broccoli florets from stems. Peel stems and cut into 1/4-in. slices; cut slices in half. Add florets and stems to potatoes; cook 10-12 minutes longer or until potatoes and broccoli are tender; drain , In a nonstick skillet coated with cooking spray, cook onions until tender. Drain potato mixture. Add onions, sour cream, salt and pepper; mash.
Nutrition Facts : Calories 119 calories, Fat 1g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 413mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 3g fiber), Protein 4g protein. Diabetic Exchanges
PORK ROULADE WITH BROCCOLI RABE AND SAUSAGE STUFFING AND MUSTARD MASHED POTATOES
Provided by Anne Burrell
Categories main-dish
Time 1h10m
Yield 2 to 4 servings
Number Of Ingredients 22
Steps:
- For the roulade: Preheat the oven to 375 degrees F. Spread the pine nuts onto a small sheet tray and place in the oven to toast, 5 to 7 minutes.
- Set up a large pot of well-salted boiling water. Set up a large bowl of well-salted ice water. Blanch the broccoli rabe for 1 minute until bright green and tender, but still crisp. Remove from the boiling water and plunge immediately into the ice bath. Once cool, remove from the ice bath and use your hands to squeeze out excess water. Finely chop the broccoli rabe and add to a large bowl with the sausage, pine nuts, parmesan, breadcrumbs, egg and crushed red pepper. Sprinkle with salt.
- Heat a small saute pan over medium-high heat with a little olive oil. Take a small amount of filling and cook a small tester patty to test for seasoning. Adjust the seasoning on the remaining raw mixture if needed.
- Trim any excess fat from the pork chops. Cut the pork lengthwise to butterfly, then pound to an even thickness of 1/4 to 1/2 inch. Lay a large piece of caul fat out on a large, flat work surface. Place 4 slices of prosciutto over the caul fat, followed by the pounded pork loin on top of the prosciutto. Set half the broccoli rabe and sausage filling on top of the pork loin and shape into a thin log. Wrap the prosciutto and pork loin around the filling and roll into a tight log. Wrap the caul fat around the stuffed pork, cutting off any excess from the ends, making sure the caul fat is in one even layer around the pork. Tie with butcher's twine to secure and trim any excess string. Repeat with the remaining pork and filling.
- Heat a large saute pan with olive oil over high heat. Sear the roulades, turning on all sides, until golden brown, 5 to 7 minutes. Transfer the pork to a sheet tray and place into the oven and reserve the pan that the pork was cooked in. Roast the pork at 375 degrees F for 15 to 20 minutes, or until an instant read thermometer registers 150 degrees F. Let rest for 5 to 10 minutes, then remove the string.
- Place the pan that the pork was cooked in back onto medium-high heat and drain off any remaining fat. Add the shallot and cook for 2 minutes until tender. Deglaze the pan with the white wine and stir, making sure to scrape the bits from the bottom of the pan. Cook until almost all of the liquid has reduced, then add half the chicken stock. Continue to cook until the liquid has reduced by half, then add the remaining chicken stock. Cook until slightly reduced then remove from heat.
- Slice the pork into 1/2-inch-thick rounds. Plate alongside the mashed potatoes and a drizzle of sauce over the pork.
- Place the potatoes in a large saucepan. Add cold water to cover the potatoes by 1 to 2 inches and generously season with kosher salt. Bring the pot of water to a boil and cook until the potatoes are fork-tender, 20 to 25 minutes.
- Meanwhile, heat the heavy cream in a small saucepan over medium-low heat. Drain the potatoes and add back to the large saucepan. Using an electric hand mixer, mix the potatoes and gradually add the butter and warmed heavy cream, alternating, until the potatoes reach a creamy and silky consistency. You may not need to use all the heavy cream. Add the whole-grain mustard, Dijon mustard and kosher salt to taste and mix thoroughly to combine. Makes 4 servings
CHEESY BROCCOLI MASHED POTATOES
Got 20 minutes? You can create a hearty cheesy potato and veggie dish with a crunchy onion top.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 12
Number Of Ingredients 7
Steps:
- In 3-quart saucepan, heat water and butter to boiling; add broccoli. Reduce heat to medium.
- Cook uncovered 4 to 5 minutes or until broccoli is tender; remove from heat. Stir in milk, potatoes and the cheese. Let stand one minute; stir. Top with onions.
Nutrition Facts : Calories 110, Carbohydrate 9 g, Cholesterol 15 mg, Fat 1 1/2, Fiber 1 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 210 mg, Sugar 2 g, TransFat 0 g
BROCCOLI MASHED POTATOES
Provided by Marian Burros
Categories easy, side dish
Time 25m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Scrub potatoes; do not peel. Cover with water, and boil in a covered pot until done, about 20 minutes. (If you cannot find tiny new potatoes, buy larger ones and cut them up.)
- Chop whole onions. Saute the onions in hot canola oil in a nonstick pan until they soften and start to brown.
- Wash the broccoli. Trim off about 1/3 of the stem and discard. Slice the remaining stem into rounds 1/4 inch thick, and cut the florets into small chunks. Six to 8 minutes before the potatoes are done, add the broccoli to the potatoes, and continue cooking until done. Drain.
- Put the sour cream, onions, broccoli and potatoes into a food processor, and process until smooth. Season with salt and pepper.
Nutrition Facts : @context http, Calories 284, UnsaturatedFat 5 grams, Carbohydrate 49 grams, Fat 8 grams, Fiber 8 grams, Protein 9 grams, SaturatedFat 2 grams, Sodium 349 milligrams, Sugar 8 grams, TransFat 0 grams
STRIP STEAKS WITH ROSEMARY-GARLIC BUTTER, TALEGGIO MASHED POTATOES & ROASTED BROCCOLI RABE
Steps:
- Preheat the oven to 425 degrees . In a deep skillet, bring a few inches of water to a boil. Salt the water, add the broccoli rabe and cook until just tender, 2 to 3 minutes. Drain and transfer to a kitchen towel to dry. Transfer to a rimmed baking sheet, season with salt and pepper and toss with 2 tbsp. EVOO and the crushed garlic and crushed red pepper. Spread out in an even layer and roast until crispy at the edges, 18 to 20 minutes. Meanwhile, in a large saucepan, cover the potatoes with water. Bring to a boil and cook until just tender, 8 to 10 minutes. Drain, return to the pan and mash with the milk and cheese; season and cover. In a small bowl, mix the butter, rosemary and chopped garlic. Heat a cast-iron skillet or griddle over medium-high. Coat the steaks with 1 tbsp. EVOO and season liberally with salt and coarsely ground pepper. Using a paper towel, rub the hot skillet with the remaining 1 tbsp. EVOO. Add the steaks and cook, turning once, about 8 minutes for medium-rare. Divide the steaks among plates. Top each with about 1 1/2 tbsp. rosemary-garlic butter and sprinkle with flaky sea salt. Serve with the broccoli rabe and mashed potatoes.
SMOKEY SPICY BROCCOLI MASHED POTATOES
Classic mashed potatoes get a makeover with broccoli and chipotle chiles.
Provided by Food Network Kitchen
Time 1h15m
Yield 6 servings
Number Of Ingredients 7
Steps:
- For the broccoli: Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
- For the mashed potatoes: Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the chopped chipotles, 2 teaspoons salt and pepper to taste.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
BROCCOLI MASHED POTATOES WITH CREAM CHEESE RECIPE - (4.4/5)
Provided by á-162246
Number Of Ingredients 7
Steps:
- Place potatoes in large saucepan; add water to cover. Bring to a boil. Reduce heat and cover and simmer 10 minutes. Add broccoli and onion. Return to a boil; reduce heat and cover and simmer 10-12 minutes until vegetables are tender. Drain. In a large bowl with electric mixer, combine well drained vegetables and all remaining ingredients until smooth. 5 servings ½ c 70 calories
BACON BROCCOLI MASHED POTATOES
Steps:
- Bring a medium pot of salted water to a boil. Add the broccoli and cook until tender, about 10 minutes. Drain thoroughly.
- Put the potatoes in a medium pot, cover with cold water and add 2 tablespoons salt. Bring just to a simmer and cook the potatoes, uncovered, until tender, about 45 minutes. Drain.
- Peel the potatoes and return them to the pot (if desired, pass them through a ricer or food mill after peeling). Add the broccoli. Mash the potatoes and broccoli with the milk and butter using a fork or potato masher. Stir in the bacon, 2 teaspoons salt and a few grinds of pepper. Serve sprinkled with more bacon.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #side-dishes #potatoes #vegetables #american #oven #easy #beginner-cook #potluck #dinner-party #kid-friendly #broil #stove-top #dietary #comfort-food #midwestern #inexpensive #broccoli #taste-mood #to-go #equipment
You'll also love