DINNER IN 10 MINUTES! I cook this broccoli three times a week, TASTY AND SIMPLE!!!
Discover the delicious potential of broccoli with this broccoli and mushroom cake, topped with a creamy dill sauce.
Ideal for quick weeknight dinners, this recipe is both nutritious and satisfying, with a delicious punch that will make broccoli a go-to dish even on busy nights!
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REQUIRED INGREDIENTS:
Broccoli: 1 head, cut into florets
Mushrooms: 400 grams, sliced
Butter: 20 grams
Olive oil: As needed for stewing
Salt and black pepper: To taste
Chives: Handful, chopped
Garlic: 2 cloves , ground
Eggs: 3, for binding
Milk: 240 ml (1 cup)
Greek yogurt or sour cream: 6 tablespoons divided
Flour: 4 tablespoons
Baking powder: 1 teaspoon
Basil: pinch, dried or fresh
Cheese: 100 grams, grated (cheese per of choice)
Mozzarella cheese: If needed, for topping Breadcrumbs
: For topping
Pickle: 1, diced
Dill: handful, chopped
Creamy dill sauce
Greek yogurt: 2 tablespoons Garlic
: 1 clove, minced
Dill: To taste
HOW IS IT PREPARED?
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