A non-traditional mash with broccoli. This maybe sounds a bit strange but the combination with sun-dried tomatoes and pesto really works. The mash is in essence vegetarian however if you like a touch of meat, I have described the option of adding grilled pancetta for that extra flavour.

20 minutes
0 – 5 euro pp

Ingredients for 2 pers.:

  • 5 large potatoes
  • 1 broccoli stump
  • 1 1/2 tbsp sundried tomatoes
  • 2 tbsp pesto
  • pine nuts
  • salt and pepper
  • milk
  • non-vega:50 gr pancetta

How to prepare it:

Preheat the grill. Place wat pancetta on the baking sheet and grill it for 10 minutes.

Meanwhile, peel the potatoes and bring them to a boil in a good layer of water. Cook for about 12 minutes. Cut the broccoli into small florets from the stump and bring the broccoli to a boil in a good layer of water. Let the broccoli cook for about 8 minutes.

Meanwhile, finely chop the sun-dried tomatoes and roast the pine nuts in a pan.

Drain the potatoes and broccoli. Mash the potatoes with a dash of milk and some salt and pepper. Add the broccoli, pesto, and sun-dried tomatoes. Stir well. Add the pine nuts. For the non-vegetarians, serve with the crunchy pancetta.