| Type | Per person |
|---|---|
| Energy | 540 kcal |
| Fat | 21 gr |
| of which saturated | 2 gr |
| Carbohydrates | 60 gr |
| of which sugars | 12 gr |
| Fibres | 16 gr |
| Protein | 20 gr |
| Salt | 0.6 gr |
Broccoli casserole with Romesco sauce by Simone's Kitchen
Main course
20 - 30 min
With seasonal products
330gr vegetables p.p.
Ingredients
| 2 stumps of broccoli divided into florets and stumps cut into small pieces |
| 250 g mixed mushrooms chopped |
| 2 onions chopped |
| 2 tbsp olive oil |
| Pepper |
| 1 kg potatoes peeled and diced |
| For the Romesco sauce: |
| 200 g grilled paprika |
| 100 g toasted unsalted almonds |
| 10 g fresh parsley |
| 2 tbsp tomato puree |
| 2 1/2 tbsp apple cider vinegar |
| 120 ml stock with less salt |
| 1/2 tsp garlic |
| 1/2 tsp smoked paprika |
| 1/2 tsp cayenne pepper |
| If necessary water to thin slightly |
Preparation
Romesco sauce is a slightly spicy Spanish sauce that you can serve with all kinds of different dishes, such as grilled vegetables or fish. In this recipe from Simone's Kitchen, it is combined with broccoli, mushrooms and potato. Something different again!
1. Preheat the oven to 180˚C. Spread the broccoli on a baking tray and roast in the oven for about 20 minutes or until tender.
2. Meanwhile, cook the potatoes until tender.
3. Fry the onion and mushrooms in a frying pan until golden brown and tender.
4. Make the sauce by putting all the ingredients together in a blender. Whirl this smooth and taste if any extra pepper is needed. If the sauce is too thick to your taste, add a little more water and blend well until smooth.
5. Serve the broccoli with the mushrooms, boiled potatoes and onion and serve with the sauce.
This recipe is part of weekly menu 2.
Note: this recipe is for two adults and two children. Adjust the quantities slightly for four adults.
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Nutritional values
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