| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 2 | lg | Russet potatoes; cut into 1/2 inch slices |
| 2 | c | Broccoli flowerets |
| 1 | tb | Olive oil |
| 1 | lg | Yello onion; thinly sliced |
| 1 | Clove garlic; minced | |
| 1/2 | ts | Dried thyme |
| 1 | ts | Grated lemon peel |
| 1/2 | ts | Black pepper |
| 1 | tb | Margarine; cut into small pieces |
INSTRUCTIONS
From: "Lisa Whittington" <esordliw@pacbell.net> 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@juno.com on Mar 17, 1998
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