Teenagers prefer pasta and potatoes to vegetables because they find them more filling. Tempt them by combining both in recipes without too much fat, like this one.
Ingredients (serves 4):
- 500 g carrots
- 2 potatoes
- 400 g broccoli
- 2 slices ham
- 1 glass full-cream milk
- 50 g pitted black olives
- Salt, pepper
- Heat the oven to gas mark 9 (250 °).
- Cook the carrots and potatoes separately in boiling water for 5 minutes and add the broccoli for a further 4 minutes.
- Mash the carrots with one of the potatoes and a little milk to make a smooth purée and do the same with the broccoli, the other potato and the rest of the milk.
- Season with salt and pepper.
- Take a shallow dish and add a layer of half the carrot purée. Add all of the broccoli purée.
- Chop the ham roughly and spread over the green purée.
- Chop the black olives and place in the centre.
- Cover with the remaining carrot purée to finish.
- Bake in the oven for 20 minutes. Serve hot.
Why not make a pale orange Parmentier using half carrots, half potatoes instead of the broccoli?