Sodam (BLANK2Y)

Broccoli & Potato Gratin. Broccoli (Brassica oleracea var. italica) is an edible green plant in the cabbage family (family Brassicaceae, genus Brassica) whose large flowering head, stalk and small associated leaves are eaten as a vegetable. Broccoli is classified in the Italica cultivar group of the species Brassica oleracea. Broccoli is the star in these stir-fries, soups, salads, and casseroles.

The parts that grow above the ground are used to make medicine. Broccoli is used for high cholesterol, fibromyalgia, preventing several types of cancer, and other. Fertilize broccoli three weeks after transplanting seedlings into the garden. You can cook Broccoli & Potato Gratin using 5 ingredients and 1 steps. Here is how you cook that.

Ingredients of Broccoli & Potato Gratin

  1. You need 1/2 of broccoli crown, chopped.
  2. You need 4 of small red potatoes, peeled + sliced 1/4″ rounds.
  3. You need 1.75 cups of béchamel sauce.
  4. Prepare 2 oz of sharp cheddar mix, shredded.
  5. It’s 1 oz of plant-based ham, finely diced (optional).

Broccoli is a cruciferous vegetable rich in nutrients. Possible health benefits include lowering cancer risk and boosting the immune system. Learn more about the health benefits of broccoli here. It also contains phosphorus, zinc and vitamins A and C, which are.

Broccoli & Potato Gratin instructions

  1. Preheat oven to 400F. Place potatoes, ham, and broccoli into baking dish. Pour béchamel sauce on top and coat evenly. Sprinkle with cheese. Baked covered for approximately 20 mins. Uncover and continue baking for 10 mins until cheese melts..

Giada tosses pasta and vibrant broccoli with a simple yet bold sauce of garlic, anchovies and red pepper flakes. Fiber, the indigestible part of carbohydrate, can help to reduce cholesterol, promote bowel health, regulate blood sugars, and aid in weight loss. Heat a wok or skillet over medium-high heat and add a teaspoon of olive oil. Add the broccoli with a pinch of salt, pepper and red pepper flakes (if desired) and toss to coat. Test Kitchen Tip: Sautéing broccoli is also a great opportunity to use up the stems!

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