Cruciferous vegetables + cheddar = mysterious recipe. Gee, perhaps anything joined with cheddar is very unique. In any case, cruciferous veggies are especially tempting, their slight sharpness quieted and enclosed by a comfortable casing of dissolved goodness.
These little folks tick all the containers. Simple – tick! Quick – tick! The triumphant broccoli+cheese combo – tick! Nutritious finger nourishment for infants 6 month+ and little children – tick! Sound nibble for guardians – tick! Cooler well disposed – tick!
I adjusted this recipe from many others I found on the web to make it child well disposed and simpler to recollect. I also added some additional fat to it, since it updates the taste and nourishment.
Also try our recipe Cauliflower Gnocchi (Paleo, Gluten Free, Vegan, AIP)
Child inviting broccoli potato tots are an ideal finger sustenances for minimal ones and furthermore a sound and nutritious nibble for guardians.
- Two medium potatoes or 4-5 small potatoes, peeled and cut into cubes (about 1.5 cups of potato cubes).
- 1 medium broccoli stalk or 2 cups of frozen broccoli florets, thawed
- 1/2 cup of grated parmesan + optional 3 tablespoons
- 1/4 cup of grated cheddar
- 3 tablespoons of bread crumbs
- 1/2 teaspoon of garlic powder
- Preheat the oven to 400F/gas mark 6 and line a baking sheet with parchment paper.
- Note: It is very important to use parchment paper to prevent the tots from sticking to the baking sheet.
- Place the potato into a microwavable dish, cover it with a plate and microwave at high for 3 minutes or until they are easy to pierce with a knife but still too hard to eat. Remove from the microwave and let cool. You can also boil or steam the potatoes.
- Make sure not to cook them until they are soft, they should be slightly undercooked at this point so they can bind the tater tots properly.
- In the meanwhile, chop the broccoli into 2-inch pieces and microwave in the same way as potatoes for 1-2 minutes. Or, if using frozen and thawed broccoli, skip this step.
- Pulse the broccoli in a food processor, until it has the texture of couscous. Make sure to not over process the broccoli or it will be too wet. Scrape the sides of the food processor if necessary. Measure 1.5 cups of broccoli and transfer to a large bowl.
- Add the potatoes and cheese to the food processor and pulse until it all comes together. Do nto overprocess, the texture should remain grainy like on the picture above.
- Add the potato mixture to the bowl with broccoli, add the breadcrumbs, garlic powder and mix together.
- Scoop large spoonful of the mixture, shape tater tots with your hands and roll them in the 3 tablespoons of grated parmesan if using. You can also skip this step and just spray the tater tots with a little oil once they are on the baking sheet.
- Arrange the tots on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 8–9 minutes. Flip and then bake for an additional 5-6 minutes on the other side until golden brown.
- Serve with tomato sauce, salsa, ketchup or ranch.
- For a baby under 12 months, choose salt free or low sodium dip, like sour cream or low sodium tomato sauce.
- Place uncooked tater tots on a greased tray and pop them into the freezer until firm, then transfer into a labeled ziplock bag. They can keep in the freezer for 2 months. To cook from frozen, just place them directly on a baking tray and into the preheated oven. No prior thawing is required.
Read more our recipe : Mussels in White Wine Garlic-Butter Sauce
For more detail : https://bit.ly/2kq7LU7