Mains · Winter
Broccoli and Potato Bake
A warming plant-based recipe for chilly days.
Ingredients
Servings
3
Quantities are approximate and adjust automatically.
Method
- Heat the oven to 190°C. Peel potatoes, slice thinly and parboil in lightly salted water for 8 minutes.
- Cut broccoli into florets and add during the last 3 minutes of parboiling; drain well.
- Whisk flour and mustard into cold oat milk, then heat while stirring for 3–4 minutes until a smooth sauce forms.
- Layer potatoes and broccoli in a baking dish, cover with the sauce and bake for 25–30 minutes until tender and golden on top.
- Before serving, check: At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
Beginner-friendly tips
Read these three practical tips before cooking. Check how the food looks and feels, not just the clock.
- Preheat the oven fully and spread the pieces in a single layer with gaps. An overcrowded tray steams vegetables instead of roasting them.
- At the end, pierce the thickest piece with a fork: the centre should be tender and the edges lightly browned. If firm, roast a few minutes longer.
- If the top darkens too fast, move the tray down or lower the temperature slightly. If pale, roast uncovered for the final minutes.
Tip
Adjust seasonings to taste and check ingredients are fully cooked before serving.
Editorial recipe; not kitchen-tested.