Potatoes, broccoli and mushrooms in gorgonzola-mushroom sauce

Potatoes with broccoli and gorgonzola

This is another recipe originally published on the great French vegetarian-cuisine site,, to whom we offer a grand merci.

quantity ingredient instruction
700g potatoes Cook in boiling, salted water and cut into large cubes. (Optional: Fry lightly. Yum...)
1 broccoli Washed and cut into flowerlets, then cook in boiling, salted water until not too tender, 8 to 12 minutes.
3 Tbsp oil
8 mushrooms Wash and slice. Cook in oil, not too long. A minute or two before the end, add garlic. Do not let garlic burn.
1 large mashed garlic clove
100g gorgonzola (or other blue cheese, to taste)
3 Tbsp French crème fraiche or American whipping cream Add the blue cheese and cream. Stir and let thicken.
Arrange the vegetables on a serving plate (can be very pretty). Either pour sauce over them or serve it on the side.

Quantities are from original recipes. Change to suit. We do 3-4 medium potatoes, one medium head broccoli and about 6 medium mushrooms. This makes one good meal for two people. Add cheese slowly, tasting as you go along.

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