This is the menu of this month...our kunti family have got fever of making this broccoli cup, since Judith initiated it in the beginning of March. So last night while visiting one of our best friends, I asked her if it is alright to do the baking at her place. Quickly she said yes, and I came with my arm full of ingredients and tools needed to make this baked broccoli cup. The kids love it, so do we, but not my husband as he is not into snacking.
Here is the recipe I translated from Judith's page (with a little modification)...
- 8 medium-sized potato, peel off the skin, boil with water until cooked
- 2 Tbsp unsalted butter, melt it
- 2 carrot, cut into very small squares
- 150gr broccoli, wash and separate each of the flower heads
- 2 Tbsp maizena/corn flour
- 1 tsp ground nutmeg
Prepare the muffin tin by swapping some margarine/frying oil so that it would not stick. Fill up the muffin tin with enough mixture (app. 2-3 Tbsp) one by one and place one flower head of broccoli on each of them. Sprinkle some shredded cheese on top. Bake it in an oven at 350F for about 30minutes or until it is brownish.
Serve it warm with mayonnaise or chili sauce.
Note: you may find it too soft to remove the broccoli cup from the tin while it is still hot. Wait until it is warm to easily remove it. I prefer to cook the whole potato (with skin and piercing it with forks to release the moisture) in a microwave for 15-20minutes, this way it will not add some extra water content to the potato and the mixture will not end up too soft/wet.