I find that an easy way to encourage clients’ little ones to eat their green veggies, is to add them into dishes that they least expect. Adding leafy greens to lasagna is a great example, as is tossing roast broccoli into their favorite plate of macaroni and cheese, or carrots into a hearty soup. My favorite example though is my Broccoli-Potato Puree: a healthy mixture of yellow potatoes and broccoli, pureed until smooth and flavored with a touch of half-and-half and salty Parmesan cheese. The gorgeous green mash is a great way to brighten up any dinner plates…even if it’s just for adults!
(To view this recipe, click on the blue title of the blog post above*)
Broccoli-Potato Purée
Ingredients:
- 2 large yellow potatoes, peeled and quartered
- 1 head of broccoli, cut into florets
- Salt and pepper
- ½ cup half and half
- ½ cup shaved Parmesan cheese
Directions:
- Bring a large pot of salted water to a boil. Add in the quartered potatoes into the water and cook for 10-12 minutes, or until tender. Add in the broccoli florets and cook an additional 3 minutes. Drain the vegetables and place them in the bowl of a food processor.
- Season with ½ teaspoon of salt and ¼ teaspoon of black pepper. Puree with the half and half and Parmesan cheese until smooth. Serve warm.
Tagged: broccoli, broccoli-potato puree, half and half, Parmesan cheese, potatoes, puree, side dish, vegetable, vegetarian, yellow potatoes
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