Sun-dried Tomato, Potato, and Broccoli Bake
1 pound red potatoes, peeled and halved
1 tablespoon extra-virgin olive oil
2 cups chopped cooked broccoli
½ cup jarred sun-dried tomatoes, packed in oil and undrained
½ cup fresh basil leaves, lightly packed
¼ cup fresh parsley leaves, lightly packed
1 clove garlic, minced
¼ teaspoon salt
1/8 teaspoon pepper
¼ cup toasted pine nuts
Preheat oven to 350 degrees. Use the shredder attachment on a food processor to cut potatoes. Place shredded potatoes and olive oil in a large bowl, and stir to coat. Add broccoli, and set aside. Place sun-dried tomatoes, basil leaves, parsley leaves, garlic, salt, and pepper in same food processor bowl, this time with the “S” blade attachment. Process until mixture forms a paste, and mix in with potatoes and broccoli. Stir well, and transfer to an 8 x 8-inch baking dish that has been lightly rubbed with olive oil. Bake 30 minutes. Sprinkle in pine nuts just before serving.
Yield: 8 servings (serving size: ½ cup)
- Enjoy cold as a pasta-like salad.