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Gratin de brocolis
Baked purée of broccoli and potato
- For
10 to 12
- Difficulty
Easy
By Simone Beck and Michael James
Published 1979
Ingredients
2 pounds 900 g 2½ to 3 pounds 1125–1350
Method
Slice the potatoes into rough 1-inch (2½ cm) square pieces and cook them in a large quantity of boiling salted water for 15 to 18 minutes, until very tender when pierced with a knife. Drain thoroughly (reserve the cooking water).
While the potatoes cook, use a small, sharp knife to trim the stems of broccoli and peel away the tough, stringy skin. Halve or quarter the stems, depending on
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