Potato and Broccoli Casserole with Peanut Sauce

For the potato-broccoli casserole, boil the potatoes for 10 – 15 minutes, peel and slice. Divide the broccoli into florets, blanch and quench in ice water.

Peel and dice the onion. fry in a pan with hot coconut oil. Mix coconut milk and peanut puree well so that all the puree is dissolved in the milk and deglaze the onion with the mixture.

Add soy sauce, coconut flower syrup and chili powder and simmer for a few minutes. The nut puree will create a creamy binding. Coarsely chop the peanuts and mix into the sauce with the broccoli.

Finally, add the potato slices and mix everything together well. Season to taste with salt and pepper. Put everything into a baking dish and bake at 180 °C in a preheated oven for 25 minutes.

Preparation Tip:

Alternatively, prepare the potato-broccoli casserole with almond milk or other vegetable milk.

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