Broccoli stamppot with sun-dried tomatoes

Broccoli stamppot with sun-dried tomatoes. Raw peeled potato, Raw broccoli, Sour cream.

Eef — Eef Kookt Zo, adaptação

15 + 25 min · 4

Ingredients

• 800 g Raw peeled potato
• 600 g Raw broccoli
• 125 g Sour cream
• 50 g dry, not preserved in oil
• 4 g Ground mustard seeds
• 0.3 g Ground nutmeg
• 3 g Table salt
• 1 g Ground black pepper
• 80 g water retained in recipe; excludes discarded cooking water

Preparation

1. Peel and cube potatoes; cut fresh broccoli into small florets and peel and dice the stalk. Finely chop dry sun-dried tomatoes; do not use tomatoes preserved in oil.
2. Boil potatoes in water for 18–20 minutes. Steam broccoli separately for 5–7 minutes until just tender. Drain potatoes, reserving 80 g cooking water.
3. Mash potatoes and broccoli with sour cream, tomatoes, nutmeg, salt, pepper and reserved water. Remove from heat and cool for 3 minutes.
4. Stir in the unheated mustard powder and serve immediately. Do not cook again after adding the mustard.