Potatoes and broccolini are both staples in my house, and now the sauce is too. It really makes the dish and is beautifully zesty and has that sour tang of vinegar.
Served here with brown rice and some Lentil Bolognese
: 10 minutes
: 25 minutes
: 2 large servings
Roasted broccoli and potatoes
600 grams potatoes
3 tablespoons extra-virgin olive oil (optional)
400 grams broccolini
¼ cup nutritional yeast (or Parmesan)
Pinch chilli flakes
Salt and freshly ground black pepper
Juice of one lemon
1 teaspoon Dijon mustard
1 garlic clove
Serving suggestions: Serve with fresh spinach, brown rice and lentils.
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