Baked Nutty Potato & Broccoli Stem Venture

Potatoes are a great source of carbohydrates and I often include 1 potato into my daily juicing.  At other times I turned it into hot grilled chilli chips.  Yesterday evening, I experimented with some red potatoes and came out with a new dish for my guests. I had earlier bought a broccoli with a long, I mean a long stem attached to it.  

I cut the stem off and wondered whether I should juice them and then came up with an idea.  I will call my new dish, the ' Nutty Potato & Broccoli Stem Venture!

Half cooked potatoes!

1. Blend 1 cup almond nuts with 2 cups distilled or filtered water, 2 tbsp Italian herbs and 1 tsp Celtic sea salt until a sauce is formed.
2. Slice 4 big red potato into ½ cm thickness, and line in a square and big pyrex shallow bowl.

   

   Remember to turn the potatoes over first!

3. Pour nutty sauce over potato slices, enough to cover them. 
4. Bake in 175°C for 20 mins.
5. Slice broccoli stem into ½ cm thickness.  Remove the dish from the oven, turn potato slices over, then line broccoli stems on top of the potato slices.

   

   Teary onions!

6. Shred ½ an onion and sprinkle over sliced stems.
7. Add additional ½ cup of water.
8. Grate normal cheese and sprinkle on the dish, otherwise try using the healthier option of the 'raw cheese flakes'. 

   

   
   
   

9. Bake for a further 20-30 mins or until potato and broccoli stems are cooked.
10. Serve while it is still hot - A great dish for Winter!

This venture was worth the try because it tasted sooooo good!


Now let's look at some of the Benefits of Broccoli


©Joy Madden, June 2013