Yield: 1 Servings
Measure | Ingredient |
---|---|
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.
Serve immediately
Posted to recipelu-digest by jeryder@... on Mar 17, 1998