This recipe will get even the fussiest eaters asking for extra helpings of vegetables—it’s simply irresistible!
Baked potatoes with cheese and broccoli
- 1 large broccoli
- 4 medium potatoes
- 500 ml Borges Natura walnut drink
- 40 g butter
- 40 g flour
- A dash of Borges olive oil
- 100 g Cheddar cheese (or 50 g Cheddar and 50 g Gruyère)
- Salt, pepper and a pinch of nutmeg
- Selection of herbs and spices
Step by step
Steam the potatoes and broccoli, taking care not to overcook them. Let the potatoes cook for a bit longer than the broccoli, which you only need to cook for a few minutes, until it is done al dente.
Melt the butter in a frying pan and slowly add the flour to make a roux. Cook for several minutes over a low heat to make sure the flour is properly cooked. Then slowly add the almond drink, stirring all the while, and finish off with a dash of nutmeg.
Arrange the potatoes and broccoli on a baking dish, drizzle with extra-virgin olive oil and add whatever selection of herbs and spices you like. Pour on the Béchamel sauce, grate the cheese on top and bake for a few minutes, until the cheese has melted.