Stuffed potato with creamy broccoli
served with a green salad with tomatoes and carrot
This delicious oven-baked potato is stuffed with a combination of creamy broccoli and mushrooms, and is accompanied by a fresh green salad finished with rawmesan.
Nice and quick!
Red leaf lettuce
Not included: olive oil, salt, pepper
* More information about the ingredients are available upon request.
Brush the dirt off the potatoes. Place them in a pot and cover them with water. Optionally add some salt. Bring the water to a boil and once it boils, let it simmer for 15 minutes.
Preheat the oven to 200 degrees.
Drain the water of the potatoes. Place the potatoes in a bowl and pierce them with a fork. Cover the potatoes with 2 tablespoons of olive oil and bake for 10 minutes in the oven until they are tender on the inside. Use a fork to test how soft they are.
Wash the mushrooms and cut them in six parts. Wash the broccoli, pat it dry and cut it into small pieces. The stems can be included. Peel and chop the onion and garlic.
Heat 1 tablespoon of olive oil in a pan and sauté the onion, garlic and broccoli for 3 minutes. Add the rice flour and mix it together. Add the almond milk and bring the mixture to a boil. Let it cook for 3 minutes and optionally season. Use a hand blender to mix it to a cream while keeping some of the texture.
Sauté the mushrooms in 1/2 teaspoon of olive oil until they brown and add them to the broccoli cream.
Wash the tomato, lettuce and carrot. Prepare the salad by cutting the tomato in eight parts, grating the carrot and tearing the lettuce apart with your hands. Season it with the salad dressing.