The names Sandra Bekkari and Pascale Naessens are linked in my head. They are both queen of healthy cookbooks. But that you cannot shave them together, is proven by this recipe: potatoes. They like Bekkari.
And not one, but two. It is also a recipe that answers everything this cookbook stands for: simple, fast and healthy. Packed with vegetables: leek, peas, broccoli and red onion. Finished off with some minced veal. Not too much, not too little.
This can’t be bad, you just know that. We had a good meal. There is nothing to criticize about the recipe. Our ten-year-old daughter made it with gusto.
It is also a dish that you prepare perfectly in advance, ideal for after a working day. Then why not get this five stars? Bekkari could have looked over the wall at Naessens for a while. It may sound strange, but the potatoes were not necessary. They gave a certain floweriness to the dish, which I can safely fail to do.
This dish will certainly still be on the table, but we leave the fries out. It will be just as good.
1 broccoli in florets
2 potatoes in pieces
1 red onion finely chopped
1 clove of garlic finely chopped
250 g minced veal
1 leek in thin rings,
2 cups (frozen) peas
60 g gratin cheese
Preheat the oven to 200 ° C with the grill setting on.
Steam the broccoli and the potato pieces until done and mash coarsely with a dash of olive oil, pepper, salt and nutmeg.
Meanwhile, sauté the red onion and garlic in olive oil, add the minced meat and fry until loose.
Add the leek, season with nutmeg, pepper and a pinch of salt. Add the peas and stew.
Put the broccoli puree in an oven dish. Place the leek, minced meat and pea mixture on top and finish with the gratin cheese.
Place in the oven for 5-10 minutes until the dish has a golden brown crust.