Ingredients:
2 heads broccoli
3 fluffy baking potatoes
enough heavy cream or milk, to bind a wet puree
115 g butter
salt and pepper
1 dash nutmeg
breadcrumbs
Directions:
Steam the broccoli until al dente, then refresh under cold water so that it stays green.
Peel the potatoes and boil in salted water until ready for mashing.
Chop the broccoli, stems included, in a processor.
Mash together the first six ingredients, then spoon into a large, ovenproof buttered bowl.
Sprinkle breadcrumbs on top, dot with a little extra butter and bake at 175 C or 350 F for 30 minutes.
Servings: 4-6
Time preparation: 30 min.
Time total: 60 min.