Advertisement
Ingredients
12 ounces new potatoes
16 ounces whole broccoli or 8 ounces ready-cut broccoli florets (3 ½ to 4 cups)
1 large scallion
2 teaspoons toasted sesame oil
2 tablespoons rice vinegar
⅛ teaspoon salt
Freshly ground pepper to taste
Nutritional analysis per serving (2 servings)
38 grams carbs; 217 calories; 2 grams monosaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 5 grams fat; 7 grams fiber; 194 milligrams sodium; 8 grams protein; 4 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Scrub potatoes; do not peel. Cut into half-inch chunks. Cover with water, and cook about 5 minutes.
- Step 2
Cut up whole broccoli into bite-size florets. Add to potatoes, and cook about 5 minutes.
- Step 3
Wash, trim and cut scallion into small pieces.
- Step 4
As soon as potatoes and broccoli are cooked, drain and set aside.
- Step 5
In serving bowl, mix oil and vinegar. Add potatoes, broccoli and scallions, and stir well. Season with salt and pepper.
Private Notes
Comments
Another nice dressing for this is 1/3 cup diced red onions marinated in 3 T red wine vinegar, 2 tsp dijon mustard, 2 T olive oil in a bowl. Toss the cooked potatoes in this while still warm.
some specifics might help....does "cook" mean "bring to a boil and boil for 5 minutes"? I sure hope so!
Unfortunately we didn’t enjoy this recipe and felt like it lacked flavour. Other than the tang of the vinegar, it was bland.
Another nice dressing for this is 1/3 cup diced red onions marinated in 3 T red wine vinegar, 2 tsp dijon mustard, 2 T olive oil in a bowl. Toss the cooked potatoes in this while still warm.