Tangy Lemongrass Broccoli with Zesty Potato Mash
Elevate your vegan dining experience with this tangy lemongrass-infused broccoli served alongside zesty potato mash. The vibrant flavors of lemongrass and lemon juice delicately blend with tender broccoli florets, while the creamy and aromatic potato mash adds a satisfying balance to this unique dish. Quick to prepare and bursting with enticing flavors, this recipe is sure to impress your taste buds and elevate any meal.
ingredients
- 1 large head of broccoli, cut into florets
- 4 medium potatoes, peeled and cubed
- 2 stalks of lemongrass, bruised and chopped
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons olive oil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh cilantro, for garnish
steps
- 1.
In a large pot, bring water to a boil and add the cubed potatoes. Cook until tender, then drain and set aside.
- 2.
In a separate pot, steam the broccoli florets until they turn vibrant green and become tender-crisp. Remove from heat and set aside.
- 3.
In a small saucepan, heat the olive oil over medium heat. Add the chopped lemongrass and sauté for a few minutes until fragrant.
- 4.
In a bowl, combine the sautéed lemongrass, lemon zest, lemon juice, dried thyme, salt, and black pepper.
- 5.
Place the cooked potatoes in a mixing bowl and mash them until smooth. Slowly pour in the lemongrass mixture and continue mashing until well incorporated.
- 6.
Arrange the steamed broccoli on a serving platter and drizzle with a little olive oil. Serve alongside the zesty potato mash.
- 7.
Garnish with fresh cilantro and enjoy this tangy, vegan delight!
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