Updated potato bake

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

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