Make this bake!

sun-dried tomato, potato, and broccoli bake

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)

Recipe Notes

  • Enjoy cold as a pasta-like salad.

Comments

  1. Margaret Holmes says:

    In the past I have struggled when my Church called for us to do a Daniel Fast. That was not the case this time around because of the recipes I found on this website. The recipes I used were tasty and I intend to continue using them to eliminate eating meat at every meal. Thank you for this useful tool it has been a blessing.

    • Wonderful, Margaret! I’m so glad the Lord led you here. I pray you continue to be blessed by the devotions and recipes on my site. May God fill you with His power as you trust in Him!

  2. melissa jarrie says:

    In the pic it looks to have bean sprouts. But i do not see any in the recipe…. ??

  3. I do not have a food processor. Can I buy shredded potatoes? Lisa