This no-frills, kid-friendly bake combines calabrese broccoli with potatoes in a creamy white sauce- a tasty mix that’s perfect for lunch or supper, and the topping adds just that little bit of crunch. Contrast it with a crisp, fresh salad with herbs from the garden and a tangy dressing, and your meal is complete. The recipe makes 6-8 servings.
60g calabrese broccoli (about 3 small heads) cut into florets
850g potatoes, thinly sliced (no thicker than 5mm)
2 tabs four-seed sprinkle (equal quantities of ground whole hemp, flax pumpkin seeds and chia seeds)
2 tabs organic porridge oats
4 tabs olive oil
1 litre plant milk (we used soya)
3 rounded tabs plain white flour
3 rounded tabs yeast flakes (aka nutritional yeast)
1 tab soy sauce
1/3 tsp black pepper
1/2-1 tsp seasalt
- Pre-cook the potatoes by steaming them, (but take care not to get them so soft that they start to disintegrate).
- In another pan, steam the broccoli until tender.
- Meanwhile, make the sauce according to the roux method: heat the oil and stir the flour into it before using a balloon whisk to gradually blend in the other ingredients over a medium-low heat. It should thicken into smooth, glossy sauce.
- Arrange the veggies in an ovenproof dish.
- Pour the sauce on top.
- Scatter with the ground seeds and porridge oats.
- Bake at 180C, uncovered, for about 25minutes. The top layer of potato should be golden-brown and all the veggies should be tender.
We’ve been enjoying some Spring sunshine in the garden this week:
|Bright new leaves on the currant bush|
|Beautiful yellow-blossomed kerria shrub (aka “Bachelor’s buttons”)|
|…and finally, pink polyanthus|
Wishing you all a very happy Easter!