Sun-dried Tomato, Potato, and Broccoli Bake
Try this unique recipe for a different type of side dish. Enjoy warm or cold.
Ingredients
- 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
Instructions
- 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)
Notes
- You can also enjoy this as a cold pasta-like salad.
- Substitute pine nuts with sliced almonds.