Béchamel potatoes with broccoli and pepper concassé

Name: Béchamel potatoes with broccoli and pepper concassé
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg baby potatoes; 400 g Broccoli; 7-10 Tbsp Salt; 40 g Butter or margarine; 40 g Flour; 3/4 l Vegetable broth (instant); 100 g Whipped cream; 1 (62 g) Corner Cream and Processed Cheese; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 1 red pepper; 1/2 bunch Parsley

AUTHOR
Eunice Scott

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg baby potatoes
400 g Broccoli
7-10 Tbsp Salt
40 g Butter or margarine
40 g Flour
3/4 l Vegetable broth (instant)
100 g Whipped cream
1 (62 g) Corner Cream and Processed Cheese
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
1 red pepper
1/2 bunch Parsley

Directions

1
Wash the potatoes and boil them covered with water. Cook the potatoes for about 20 minutes, drain them, let them cool down a little and peel them. Clean broccoli, divide into small florets and wash.
2
Cook broccoli in boiling salted water for about 5 minutes and drain. Melt the fat in a pot. Sweat flour in it. Deglaze with broth and cream while stirring. Stir in cheese. Let the sauce simmer for a few minutes.
3
Season to taste with salt, pepper and nutmeg. Add potatoes and broccoli to the sauce. Clean and wash the peppers, cut into fine cubes and add to the béchamel potatoes. Wash the parsley and, except for something to garnish, chop finely and sprinkle over the potatoes.
4
Garnish with parsley.