Brazilian recipe
Creamy Broccoli Pie (Escondidinho de brócolis)
Discover how to make this delicious and ultra-creamy broccoli bake. A practical and nutritious Brazilian-style recipe, perfect for a family lunch.
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Ingredients
1/2 cup requeijão
1 tbsp finely chopped onion
1 cup milk
Salt to taste
6 large potatoes, boiled and mashed
1 head of broccoli, chopped
1 tbsp butter
2 tbsp butter
Salt to taste
2 garlic cloves, minced
200g mozzarella, sliced or grated
1 tbsp finely chopped onion
1 cup milk
Salt to taste
6 large potatoes, boiled and mashed
1 head of broccoli, chopped
1 tbsp butter
2 tbsp butter
Salt to taste
2 garlic cloves, minced
200g mozzarella, sliced or grated
Where to find ingredients
You can find all these ingredients at your local New Zealand supermarket. Requeijão is a specific Brazilian creamy cheese; if unavailable, a high-quality cream cheese or labneh can serve as a substitute. Fresh broccoli and potatoes are best sourced from the produce aisle.
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 a separate pot, melt the butter and gently brown the chopped onion
- Add the mashed potatoes, milk, and salt to the pot with the onions
- Mix all the mash ingredients thoroughly and cook over low heat for 5 minutes until smooth
- Grease a baking dish with a little butter and spread all the sautéed broccoli over the bottom
- Distribute the requeijão evenly over the broccoli layer
- Cover everything with the potato mash and finish by spreading the mozzarella on top
- Bake in a preheated oven for 15 to 20 minutes until the cheese is beautifully golden and bubbling
Observations
The broccoli escondidinho is a vegetarian favourite that impresses everyone by combining a velvety mash with the bold, earthy flavour of sautéed broccoli. This dish is quite straightforward to prepare and cooks up quickly in the oven.
Pro tip: for an extra smooth mash, rice or mash the potatoes while still hot and use a whisk when incorporating the milk. If you fancy a special finish, sprinkle a little parmesan cheese on top before placing it under the grill.
Pro tip: for an extra smooth mash, rice or mash the potatoes while still hot and use a whisk when incorporating the milk. If you fancy a special finish, sprinkle a little parmesan cheese on top before placing it under the grill.
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