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🍽️ Smashed Potatoes with Broccoli and Carrot Yogurt Dip

526 kcal · 30 min · 4 servings

Ingredients

• 1 small broccoli
• salt
• 400 g small, mostly waxy potatoes from the day before (cooked, but not too soft)
• 2 garlic cloves
• 3 sprigs rosemary
• 2 tbsp olive oil
• pepper
• 2 carrots
• 200 g yogurt (1.5% fat)
• 100 g curd cheese
• 2 bottles Yakult (Balance)
• 1 tsp ground cumin
• salt
• pepper

Instructions

1. 1. Wash the broccoli and separate it into small florets. Peel the stem, discard the tough bottom part, and dice the rest. Boil the vegetables in salted water for about 5 minutes until they are still firm to the bite. Drain and rinse with cold water to stop the cooking process.
2. 2. Preheat the oven to 200 degrees Celsius fan-forced. Line a baking tray with baking paper. Place the potatoes on the paper and press them down lightly with a potato masher so that the skin cracks. Make sure the potatoes do not fall apart.
3. 3. Peel the garlic and distribute the whole cloves along with the rosemary sprigs over the potatoes. Drizzle everything with olive oil and season with salt and pepper.
4. 4. Bake the potatoes on the middle rack for about 25 minutes. Remove the tray 10 minutes before the end of the time, distribute the broccoli florets and cubes on top, and finish baking.
5. 5. Meanwhile, prepare the dip: Peel the carrots and grate them finely. Mix yogurt, quark, and Yakult together. Stir the grated carrots into the yogurt mixture. Season with cumin, salt, and pepper.
6. 6. Divide the smashed potatoes with broccoli onto two plates. Serve with a dollop of carrot yogurt dip.

Nutrition per serving

• kcal: 526
• Protein: 21 g · Fett/Fat: 18 g · Carbs: 66 g