Rosemary Potato Flatbread

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

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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