Broccoli Hashbrown Bake

Broccoli AND Potato in a tray together? Why yes, it is the perfect match! Give a warm welcome to our Broccoli Hashbrown Bake – a cosy, crunchy topped dish that makes hump day a little more bearable!

Ingredients:

• ½ cup cashews

• ½ cup carrot, sliced

• 5-6 cloves garlic, minced

• 5-6 tbsp nutritional yeast

• ¾ tsp salt

• 1 ¼ cups milk

• 5 cups potatoes, peeled and grated

• 5 cups broccoli, chopped into bite-size pieces

• ¾ tsp each salt & pepper + more to taste

• 1 tsp garlic powder

• 4 tbsp nutritional yeast
  

Method

1. Preheat oven to 200C, and lightly grease a 20x30cm baking dish.

2. Soak the cashews and sliced carrots in very hot water for 20 mins. Once done, drain the water and add both to a blender.

3. Meanwhile, grate your potatoes, then squeeze out the excess liquid.

4. Add the grated potatoes, chopped broccoli, salt, pepper, garlic powder, and nutritional yeast to the prepared baking dish. Toss to combine.

5. To the blender, add your garlic, nutritional yeast, salt, and milk, blending mixture until smooth. Adjust seasonings as desired.

6. Next, pour the sauce over the potatoes and broccoli, tossing to combine. Use the back of a spoon to smooth sauce over the top.

7. Bake in the oven for 35-40 mins or until the top is golden brown and slightly crispy.

8. Serve while warm and enjoy!

Recipe source: A Better Choice