Description
This Broccoli Potato Mushroom Skillet is a delightful blend of fresh vegetables that brings back childhood memories. It’s not only easy to prepare but also packed with nutrients and flavor, making it a perfect dish for any meal.
Ingredients
Scale
- 4 medium potatoes, diced
- 1 head broccoli, cut into small florets
- 250g mushrooms, sliced
- 1 onion, diced
- 2 garlic cloves, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper to taste
- 125ml vegetable broth
- Fresh parsley for garnish (optional)
Instructions
- Boil the diced potatoes in a pot of salted water for about 10-12 minutes until almost tender. They should be soft but not falling apart. Drain and set aside.
- Meanwhile, blanch the broccoli florets in boiling water for about 3-4 minutes. Make sure they stay bright green. Drain and shock in ice water to stop the cooking process.
- In a large skillet, heat 1 tablespoon of olive oil. Add the diced onion and finely chopped garlic, and sauté over medium heat until soft (about 3-4 minutes).
- Add the sliced mushrooms to the skillet and sauté for about 5 minutes until golden brown. Be careful not to overcrowd the pan to ensure they brown well.
- Add the pre-cooked potatoes to the skillet and season with paprika, salt, and pepper. Mix well and sauté for about 5 minutes until the potatoes are slightly crispy, stirring regularly for even browning.
- Add the blanched broccoli and vegetable broth to the skillet. Stir well and simmer for another 5-7 minutes until the vegetables are cooked but still crisp. Make sure the liquid is almost fully absorbed.
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Sautéing
- Cuisine: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3 g
- Sodium: 300 mg
- Fat: 10 g
- Saturated Fat: 1 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 6 g
- Protein: 6 g
- Cholesterol: 0 mg
Keywords: Choose waxy potatoes as they hold their shape during cooking. You can also use sweet potatoes for a sweeter flavor. Fresh broccoli is best, but cauliflower can be used as a substitute. Fresh herbs like thyme or rosemary can enhance the flavor.