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Ingredients
1 tablespoon unsalted butter
1 medium onion (6 ounces) peeled, halved and thinly sliced
1 pound potatoes, peeled and cut into 1-inch pieces
3 ½ cups chicken broth, homemade or canned
½ pound broccoli, stemmed, peeled and cut into coins and florets
½ pound spinach, stemmed and washed
1 teaspoon kosher salt, or to taste
Freshly ground black pepper to taste
Nutritional analysis per serving
38 grams carbs; 14 milligrams cholesterol; 241 calories; 2 grams monosaturated fat; 1 gram polyunsaturated fat; 3 grams saturated fat; 6 grams fat; 6 grams fiber; 844 milligrams sodium; 11 grams protein; 7 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.
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Preparation
- Step 1
Place the butter in an oval dish measuring 13 by 9 by 2 inches. Cook, uncovered, in a 650- to 700-watt microwave oven at 100 percent power for 1 minute. Add the onions and stir to coat. Cook, uncovered, at 100 percent power for 3 minutes.
- Step 2
Add the potatoes around the inside edge of the dish. Pour ½ cup of the broth over the potatoes. Cover tightly with microwave plastic wrap. Cook at 100 percent power for 4 minutes. Prick the plastic to release steam.
- Step 3
Remove from the oven and uncover. Place the broccoli in a ring inside the potatoes and spread the spinach over all. Cover tightly with microwave plastic wrap and cook at 100 percent power for 10 minutes. Prick the plastic to release steam.
- Step 4
Remove from the oven and uncover. Pass the mixture through the medium blade of a food mill into a large saucepan, gradually adding the remaining broth. Stir in salt and pepper and place over moderate heat until hot.
Private Notes