This is a really simple side dish that is very, very tasty. I love to use red skinned fingerling potatoes to give the dish colour, but really if you care more about taste than appearance any old potato will work just as well. I also use frozen broccoli — which means I tend to make this dish when I’ve run out of fresh broccoli and need to go shopping. I have made it with fresh broccoli with excellent results, so whatever you have in the house will work just fine.
Materials:
- Oven-proof skillet
- cutting board
- knife
- wooden spoon
- cheese grater
Ingredients:
- 2 cups (500 mL) broccoli spears, fresh or frozen
- 2 cups (500 mL) fingerling potatoes cut in half, or regular potatoes cut in cubes
- 1/4 cup (60 mL) roughly chopped shallot or onion
- 4 garlic cloves, cut in quarters lengthwise
- 1.5 cups (300 mL) vegetable stock
- fresh rosemary sprig
- 1/2 cup grated mozzarella cheese
Directions:
- Place vegetable stock, potatoes, garlic, and shallots in skillet. Cover and cook on high heat for 5 minutes, then remove lid and cook on med-high until all the vegetable stock has been boiled down. About 10 minutes. Make sure you stir a few times to ensure potatoes are evenly cooked.
- Pre-heat oven to 400F (250C)
- Remove spent rosemary and then put skillet, uncovered, in the oven for 10 minutes, or until potatoes are beginning to brown
- Temporarily remove skillet from the oven, mix the broccoli in with the potatoes and then return to the oven for 10 minutes
- Put cheese on top of broccoli and potatoes, bake another 2 minutes or until cheese is melted
- Enjoy!
Filed under: Gluten Free, gluten, side dishes, vegetables, vegetarian | Tagged: broccoli, celiac, Cheese, fingerlings, garlic, Gluten Free, mozarella, potatoes, recipe, roasted, shallot, skillet
