PREP: 15 minutes | COOK: 15 minutes | YIELD: 8 x ½-cup servings
The addition of broccoli takes this classic French dish to a whole new and Clean level. Bon appetit!
1 lb (454 g) russet potatoes, peeled and cut into 1-inch pieces
½ cup (120 ml) nonfat Greek yogurt
½ cup (120 ml) low-sodium vegetable broth
1 tsp (5 ml) Dijon mustard
¼ tsp (1.25 ml) freshly grated nutmeg
½ tsp (2.5 ml) sea salt
Pinch white pepper
1 lb (454 g) broccoli florets and stems, chopped
½ cup (120 ml) dry whole wheat bread crumbs
1 Tbsp (15 ml) extra virgin olive oil
Add potatoes to a pot and cover with cold water. Bring to a boil on high heat and simmer for 10 minutes until tender. Drain and return to pot, off of heat. Using a masher, mash potatoes until smooth. Add yogurt, vegetable broth, mustard, nutmeg, salt and pepper, and mix well. Cover and set aside.
In the meantime, add an inch of water to a pot fitted with a steamer basket, and bring to a simmer. Add broccoli, cover and steam until tender, 3 to 5 minutes. Transfer broccoli to a food processor and pulse-chop into very small pieces.
Add broccoli to potatoes and mix together. Divide mixture among eight ramekins, about ½ cup (120 ml) per ramekin, and smooth the tops.
In a small bowl, mix together breadcrumbs and olive oil, and spoon over broccoli-potato mixture. Place oven rack six inches from top and turn on broiler. Place ramekins or casserole dish on a baking sheet and broil 30 to 60 seconds until browned on top. Serve hot.
For step three, if you don’t have ramekins (or choose not to use them), you can scoop all of the broccoli-potato mixture into a casserole dish instead.
This dish can be made ahead of time and reheated in a 350°F (177°C) oven until hot, about 10 minutes for ramekins.
NUTRITIONAL VALUE PER SERVING:
Calories: 120 | Calories from Fat: 21 | Protein: 5 g | Carbs: 22 g | Total Fat: 2 g | Saturated Fat: 0.5 g | Trans Fat: 0 g | Fiber: 3 g | Sodium: 98 mg | Cholesterol: 1 mg