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Potato and Broccoli Nests     Veg HT ACC English 60mins

Serves 4     Hot Vegetarian Vegetables Accompaniment Gluten Wheat Free England British Europe

675g/1 ˝ lb Potatoes, peeled and cut into chunks
2 Onions, thinly sliced
1 tbsp Olive Oil
50g/2oz Butter
Salt and Pepper
450g/1lb Broccoli Florets
75g/3oz Soft Cream Cheese
2 Egg Yolks
50g/2oz Cheddar Cheese, grated


1. Preheat the oven to 190C, 375F, gas Mark 5 and line a large baking tray with greased aluminium foil. Cook the potatoes in salted water for 20 minutes or until tender.

2. Meanwhile heat the oil and half the butter in a large frying pan, add the onions and sauté for 7-10 minutes, stirring from time to time, until soft and golden.

3. Drain the potatoes well then return to the pan mash with a potato masher then add the remaining butter, black pepper, cream cheese and egg yolks and beat with a wooden spoon until smooth and well combined.

4. Fold in half of the onions into the potato mixture then form into 4 rounds on the baking tray, making sure the sides of each are higher than the middle to form shallow nests. Bake for 20 minutes.

5. Boil or steam the broccoli for 7-10 minutes until tender-crisp. Keep warm.

6. Remove the nests from the oven and arrange the broccoli in the centre of each shell. Top with the remaining onion, sprinkle with cheese and return to the oven for a further 5-10 minutes until the cheese is golden and bubbling. Serve immediately.

A good choice for dinner parties or special occasion meals.


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Key techniques required to make this recipe


Chop to – To cut into pieces of approximately the same size.

Slice to -  To cut food, such as bread, meat, fish or vegetables, into flat pieces of varying thickness.

Freeze/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife

Chopping Board


Wooden or Plastic Spoon

Related Recipes and Information

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What's in Season  |  Growing Vegetables

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