Rosemary Potato Flatbread
Fundamental INGREDIENTS
6 oz broccoli florets
6 oz Yukon gold potatoes
0.25 oz new rosemary
1 bundle cannellini beans
1 lemon
2 cloves garlic
2 radishes
4 oz Arcadian greens
2 flatbreads
1 tbsp vegetable oil*
2 tbsp olive oil*
Salt and pepper*
*Not Included
Guidelines
1 Roast the vegetables
Preheat the broiler to 425°F. Slash the broccoli into reduced down pieces. Meagerly cut the potatoes. Pick the rosemary leaves from their stems and mince the leaves. Add the broccoli and potatoes to a baking sheet and throw with 1 tbsp vegetable oil, rosemary, and a spot of salt and pepper. Cook the vegetables until gently sautéed, around 10 to 12 minutes.
2 Blend the hummus
Channel and flush the cannellini beans. Strip the garlic. Divide the lemon. Add simply a large portion of the cannellini beans, juice from a large portion of the lemon, garlic, 1 tbsp olive oil, 1 tsp salt, and a spot of pepper to a food processor. Mix the white bean puree until smooth.
3 Prepare the plate of mixed greens
Daintily cut the radishes. Add the leftover cannellini beans, cut radishes, and Arcadian greens to a huge bowl, throw with the juice from the excess lemon, 2 tsp olive oil, and a spot of salt and pepper.
4 Bake the flatbread
Spread the white bean puree on the flatbreads. Top with a layer of firm broccoli and potatoes. Put the flatbreads straightforwardly on the stove rack and prepare until warmed through, around 3 to 5 minutes.
5 Serve
Cut the rosemary potato flatbreads into wedges and sprinkle with a tiny bit of olive oil each. Present with the plate of mixed greens. Cool. Appreciate it!Orange-dream-creamsicle-smoothie.
Rosemary Potato Flatbread VIDEO