Brazilian recipe
Creamy Broccoli Escondidinho (Escondidinho de brócolis)
Learn how to make a delicious and velvety broccoli escondidinho. This Brazilian recipe is practical, healthy, and perfect for a family lunch.
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Ingredients
1/2 cup of requeijão
1 tablespoon of finely chopped onion
1 cup of milk
Salt to taste
6 large potatoes, boiled and mashed
1 head of broccoli, chopped
1 tablespoon of butter
2 tablespoons of butter
Salt to taste
2 cloves of garlic, minced
200g of mozzarella, sliced or grated
1 tablespoon of finely chopped onion
1 cup of milk
Salt to taste
6 large potatoes, boiled and mashed
1 head of broccoli, chopped
1 tablespoon of butter
2 tablespoons of butter
Salt to taste
2 cloves of garlic, minced
200g of mozzarella, sliced or grated
Where to find ingredients
You can find these ingredients at local supermarkets such as Dunnes Stores, Tesco, or SuperValu. Requeijão is a specific Brazilian creamy cheese; if unavailable, a high-quality full-fat cream cheese or a mix of mascarpone and ricotta can serve as a substitute.
Preparation method
- Melt the butter in a pan, add the garlic and sauté the broccoli for approximately 5 minutes.
- Season the broccoli with salt to taste and set aside.
- In another pan, melt the butter and lightly brown the chopped onion.
- Add the mashed potatoes, milk, and salt to the pan with the potato base.
- Mix all the mash ingredients well and let it cook over low heat for 5 minutes until homogeneous.
- Grease a baking dish with a little butter and spread all the sautéed broccoli on the bottom.
- Distribute the requeijão over the layer of broccoli.
- Cover everything with the mashed potatoes and finish by spreading the mozzarella on top.
- Place in a preheated oven for 15 to 20 minutes until the cheese is well browned and bubbly.
Observations
The broccoli escondidinho is a vegetarian option that wins everyone over with the combination of creamy mashed potatoes and the distinct flavor of sautéed broccoli. This recipe is quite simple to prepare and is ready quickly in the oven.
A golden tip: for a smooth mash, mash the potatoes while they are still hot and use a whisk when adding the milk. If you like a special touch, sprinkle some Parmesan cheese on top before putting it in the oven to gratinate.
A golden tip: for a smooth mash, mash the potatoes while they are still hot and use a whisk when adding the milk. If you like a special touch, sprinkle some Parmesan cheese on top before putting it in the oven to gratinate.
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