Vegetable Parmentier with carrot and broccoli

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?