Ingredients

The following ingredients have 6 Servings
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1/2 small onion, finely diced
  • 4 small white potatoes, cut into 1/4 inch cubes
  • 8 ounces frozen chopped broccoli florets, thawed
  • 1 1/4 cups organic vegetable broth
  • 1 cup organic shredded sharp cheddar cheese

Instruction

  • Heat 1 tablespoon olive oil in a deep sauté pan over medium heat. Add the garlic and onion and cook until softened, about 2-4 minutes. Add 2 tablespoons olive oil and potatoes. Season with salt and pepper and cook, stirring frequently. If potatoes begin to stick to pan, add 1/2 cup vegetable broth. When broth cooks away, add ½ cup more. Continue to stir frequently. When potatoes are tender when pierced with a fork, after about 20-23 minutes, add broccoli florets (be sure to thaw broccoli in a heat-safe container in the microwave first). Stir until well combined. Remove skillet from heat and add cheddar. If all of the broth has cooked away, add 1/4 cup broth to create a cheesy sauce. Stir until well combined. Season to taste with salt and pepper, and serve.