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Vegan broccoli and potato pies: a delicious blend

Looking for a delicious vegan recipe? Try these small broccoli and potato pies, a tasty alternative idea for dinner or for an aperitif.

If you’re on the lookout for a nutritious and enjoyable vegan recipe, try these small vegan baked broccoli and potato pies. Snacks that are tasty, healthy and light, for vegans and non-vegans. Perfect as starters or as an original main course, nutritious and attractive for children reluctant to eat vegetables… provided the spices are mild. A great way to get them to eat broccoli, which children tend not to like on their own. This recipe, mixing broccoli with potato and appealing to the eye, has proved to be successful in attracting children to get used to eating a vegetable that is particularly rich in healthy and beneficial properties.

Broccoli: nutritional values, properties and a curious tip

Broccoli are rich in mineral salts such as calcium, iron, phosphorus and potassium, vitamin C, B1 and B2, plus dietary fiber. They contain very little calories (27 per 100 gr.) and are therefore used frequently in low calorie diets.

Various kinds of broccoli exist, but the best known varieties are:

  • broccoli cabbage, which features short stems and bright green inflorescences
  • branched broccoli cabbage, with a bluish green head and deep green soft lateral sprouts, known as sprouting broccoli.

Broccoli are often boiled or steamed, the latter being preferable for bringing out their flavor and preserving their healthy nutritional properties intact.

Perhaps the only drawback to this winter vegetable is the unpleasant odor it releases during cooking, caused by relatively high sulphur content. How can you get around this problem when boiling broccoli? It’s easy: squeeze a lemon into the water for boiling!

Now let’s take a look at the recipe:

 

Recipe for broccoli and potato pies

Ingredients:

  • Between 10 and 20 broccoli heads… depending on how much broccoli content you want for your mixture
  • 400 gr potatoes
  • 4 tablespoons of breadcrumbs
  • 2 cloves of garlic
  • olive oil to taste
  • chilli pepper to taste
  • curry to taste
  • salt and pepper to taste

 

Method:

Boil the potatoes until they’re nice and soft. Meanwhile prepare the broccoli by removing the excess stems, and peel the garlic cloves. Parboil the broccoli in boiling water for 5 minutes. Use a frying pan with a little hot oil to lightly fry the garlic cloves with a sprinkle of chilli pepper. When you start to smell the garlic’s perfume, remove the cloves and add the broccoli: cover the pan, but stir from time to time.

Add some curry powder. The broccoli must remain moist all the time: if they start to dry out, add more oil, or a small amount of water. When the potatoes are soft, pour off the water and leave to cool for a few minutes, then remove the skin and mash them with a fork (or a potato masher, for best results) until you obtain a creamy consistency. When the broccoli shoots begin to break up, remove them from the pan and mix them with the creamed potatoes, breaking them up a little more and blending them together until you get a compact mixture. Add the breadcrumbs and salt to taste.

Preheat the oven to 180°C. Choose your most suitable pie-molds and fill them with the broccoli-potato mix, adding a few drops of oil on top of each mold. Inspect the pies after 15 – 20 minutes, checking that they have compacted and are slightly crisp on the top.

Remove them from the oven, allow them to cool for a minute, and serve them with another vegetable. Here’s a good suggestion: try serving them with sliced mushrooms and raw cherry tomatoes!

 

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