Like a lot of other mothers I know I have problems getting my children to eat vegetables. They do eat some carrots, peas, tomatoes, potatoes, salad and a few other things, but things like broccoli, cauliflower, green beans or cabbage are evil things, that only grow to torment them.
Then, a couple of weeks ago my son brought home a book from kindergarten. They have a small library there and are allowed to borrow books and keep them over the weekend. They do that quite often both of them. This time Bruno brought a book with a wonderful title: “Bert – The Vegetable Goblin”. This named Bert was a broccoli floret that could speak. He explained the brother and sister in the book all about the importance of eating vegetables and could convince them to eat the broccoli casserole their mother so lovingly cooked for them. Happy end!!!!
My Bruno found the book so good that he suggested I make broccoli casserole for lunch the next day. I didn’t hesitate, if I could get him to at least try broccoli… So the next day I cooked this casserole and the miracle happened, my son ate broccoli without discussion and said he did like it a little bit. 🙂 That’s a start, isn’t it? His sister still refused to try the broccoli (she’s only just 3, so the message of the book was a bit lost on her) but she ate everything else on her plate after carefully removing any millimeter of broccoli that she could pick out.
This casserole is also something for the mothers, I absolutely loved it. It is an adaptation of a Weight Watchers recipe I found somewhere on the web. I used a bit less broccoli and a bit more potatoes because I didn’t want to overwhelm my kids and replaced the artificial low-fat cooking cream which I wouldn’t consider eating with plain low-fat milk. You can use whatever cream cheese and grated cheese you like, low-fat if you care about calories, medium-fat of full-fat if you care less about calories.
- 1 kg/ 2.2 pounds potatoes
- 1 kg/ 2.2 broccoli
- 400 ml/ 1¾ cups vegetable stock
- 150 g/ 5.3 oz low-fat cream cheese
- 2 tablespoon all-purpose flour
- 100 ml/ ½ cup low-fat milk
- 1 tablespoons finely chopped chives
- salt and pepper
- a pinch of curry
- 120 g/ 4.2 oz low-fat grated cheese, Gouda or Cheddar
- Preheat the oven to 200 degrees Celsius/ 390 degrees Fahrenheit.
- Peel the potatoes and cut them into cubes. Bring a large pot of water to a boil, add some salt and cook the potatoes for about 5 minutes.
- In the meantime divide the broccoli heat into florets and chop the stem into cubes. Add to the potatoes and cook everything for another 5 minutes. Drain well and place the vegetables into a casserole form, sized about 32x23 cm/ 12x9 inch.
- Warm the vegetable stock in a small pot, remove from heat and whisk the cream cheese in until completely melted.
- Mix the milk and the flour until smooth, give it the vegetable stock-cream cheese mixture and bring everything to a boil while stirring all the time. Remove from heat, add the chives and salt, pepper and curry to taste. Don't be stingy with the salt.
- Pour the sauce over the vegetables, sprinkle the casserole with the grated cheese and bake for about 20 minutes until bubbling and golden.