Yield: 1 Servings
|2 larges||Russet potatoes; cut into 1/2 inch slices|
|2 cups||Broccoli flowerets|
|1 tablespoon||Olive oil|
|1 large||Yello onion; thinly sliced|
|1 \N||Clove garlic; minced|
|½ teaspoon||Dried thyme|
|1 teaspoon||Grated lemon peel|
|½ teaspoon||Black pepper|
|1 tablespoon||Margarine; cut into small pieces|
From: "Lisa Whittington" <esordliw@...> Source: Healthy Meals in Minutes 1.. In a large saucepan, combine potatoes and enough water to cover. Bring to a boil over high heat, reduce heat to medium, and cook for 10 minutes.
2.. Add broccoli flowerets and cook until tender, about 5 minutes. Drain potatoes and broccoli in a colander.
3.. While vegetables are cooking,in a large skillet,heat oil over medium heat. Add onion and saute until golden brown, about 10 minutes. Add garlic and thyme; cook, stirring, for 1 minute.
4.. Remove from heat and stir in potato mixture, lemon peel, and pepper.
5.. Preheat oven to 425°F. Place potato mixture in a 2 quart casserole and dot wiht margarine. Bake until heated through, about 20 to 25 minutes.
Posted to recipelu-digest by jeryder@... on Mar 17, 1998