Brazilian recipe
Creamy Broccoli Casserole (Escondidinho de brócolis)
Learn how to make a delicious and super creamy broccoli casserole. This Brazilian recipe is practical, healthy, and perfect for a family lunch.
0.0 / 5 by 0 Reviews
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
200 g of sliced or grated mozzarella
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
200 g of sliced or grated mozzarella
Where to find ingredients
You can find all fresh produce, dairy, and pantry staples like potatoes, broccoli, butter, and mozzarella at local supermarkets, greengrocers, or farmers' markets. Requeijão is a specific Brazilian creamy cheese; if unavailable, a thick cream 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 chopped onion
- Add the mashed potatoes, milk, and salt to the puree pan
- Mix all the puree ingredients well and 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 broccoli layer
- 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 very 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 placing it in the oven to gratin.
A golden tip: for a very 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 placing it in the oven to gratin.
Ratings and comments