Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 6 potato (s), waxy
- 1 teaspoon oil (olive oil)
- 1 small onion (s), finely chopped
- Herbal sea salt
- Chilli powder
- 1 cup sour cream
- 1 broccoli
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 250 degrees
- Boil the potatoes for 15 minutes, then wrap in aluminum foil and finish cooking in the oven at 250 degrees for about 15 minutes.
- Cut the stalk from the broccoli and cut into sticks. Break the broccoli flower into fine florets, cook both briefly, must remain firm to the bite, briefly quench under cold water.
- Briefly sauté the onions in the olive oil to the broccoli, season with salt and chilli and let cool a little. Add the sour cream and mix gently.
- Take the potatoes out of the foil, cut them crosswise and gently press them apart.
- Fill with the broccoli sour cream dip.
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