Skinny Broccoli Potato Casserole
Ingredients
1 kg/ 2.2 pounds potatoes
1 kg/ 2.2 broccoli
400 ml/ 1 3/4 cups vegetable stock
150 g/ 5.3 oz low-fat cream cheese
2 tablespoon all-purpose flour
100 ml/ ½ cup low-fat milk
1 tablespoons finely chopped chives
salt and pepper
a pinch of curry
120 g/ 4.2 oz low-fat grated cheese, Gouda or Cheddar
Preparation
1
Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
2
Peel the potatoes and cut them into cubes. Bring a large pot of water to a boil, add some salt and cook the potatoes for about 5 minutes.
3
In the meantime divide the broccoli heat into florets and chop the stem into cubes. Add to the potatoes and cook everything for another 5 minutes. Drain well and place the vegetables into a casserole form, sized about 32x23 cm/ 12x9 inch.
4
Warm the vegetable stock in a small pot, remove from heat and whisk the cream cheese in until completely melted.
5
Mix the milk and the flour until smooth, give it the vegetable stock-cream cheese mixture and bring everything to a boil while stirring all the time. Remove from heat, add the chives and salt, pepper and curry to taste. Don't be stingy with the salt.
6
Pour the sauce over the vegetables, sprinkle the casserole with the grated cheese and bake for about 20 minutes until bubbling and golden.
.
About
Easy to make, skinny broccoli and potato casserole that might get your children into eating broccoli
Yield:
4
Added:
Monday, June 15, 2015 - 11:35pm
