Brazilian recipe
Creamy Broccoli Escondidinho (Escondidinho de brócolis)
Learn how to make a delicious, creamy broccoli escondidinho. This Brazilian recipe is practical, healthy, and perfect for family lunches.
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Ingredients
1/2 cup requeijão
1 tablespoon finely chopped onion
1 cup milk
Salt to taste
6 large potatoes, boiled and mashed
1 head of broccoli, chopped
1 tablespoon butter
2 tablespoons butter
Salt to taste
2 cloves garlic, minced
200g mozzarella, sliced or grated
1 tablespoon finely chopped onion
1 cup milk
Salt to taste
6 large potatoes, boiled and mashed
1 head of broccoli, chopped
1 tablespoon butter
2 tablespoons butter
Salt to taste
2 cloves garlic, minced
200g mozzarella, sliced or grated
Where to find ingredients
You can find potatoes, onions, garlic, fresh broccoli, and butter at any local produce market or grocery store. Requeijão and mozzarella are available in the dairy section of larger supermarkets. If you cannot find authentic Brazilian-style requeijão, a creamy spreadable cheese can be used 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 finely chopped onion
- Add the mashed potatoes, milk, and salt to the pan for the mash
- Mix all the mash ingredients well and let cook over low heat for 5 minutes until smooth
- 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
- Bake 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 its combination of creamy mashed potatoes and the bold flavor of sautéed broccoli. This recipe is quite simple to prepare and is ready in no time once it goes into the oven.
A golden tip: for a perfectly smooth mash, mash the potatoes while still hot and use a whisk when adding the milk. If you like a special touch, sprinkle some Parmesan cheese on top before placing it in the oven to gratin.
A golden tip: for a perfectly smooth mash, mash the potatoes while still hot and use a whisk when adding the milk. If you like a special touch, sprinkle some Parmesan cheese on top before placing it in the oven to gratin.
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