Serving vegetable sides for your friends, family, and significant others who hate vegetables can get…tricky and lead you down a path of complete starch destruction. Nobody at a dinner party requests steamed broccoli – they want the dense shit like potatoes and rice doused in a rich amount of salt and butter. 

Example – I love when I try to serve a super clean veggie dish to my very South Carolinian family (big butter and bacon grease advocates) and they hit me with the most backhanded southern insult of all, “oh..this tastes healthy.” If someone from the South gives you that kind of feedback, you might as well trash that recipe, lol.

But I mean how many times can you serve solely potatoes with every single meal?! 

I tell you how – you disguise your vegetables under a thick layer of freshly shaved, melted parmesan cheese combined with heavy cream and all of a sudden your decadent starchy potato dish has real nutritional value. My friends were eating every last bite out of the bowl after I made this delish broccoli, mushroom, and potato mixture. 

I am currently working on a dairy free version of this recipe and will update this post when I’ve made headway, but until then here’s the very cheesy pro dairy girl version, lol.

Ingredients:

• Creamy Parm:
• ⅔ cup organic heavy cream
• 1 cup grated Parmigiano-Reggiano Cheese
• Pinch of kosher salt

Veggie Mixture:

• 1 lb Yukon Gold potatoes (skin on, quartered)
• Olive oil
• ½ shallot, thinly sliced
• 2 TBSP organic goat milk butter
• 12 oz Broccoli florets
• 16 oz White Mushrooms, sliced

Directions:

Start by making your creamy parm by adding your heavy cream to a small saucepan. Add your heavy cream first and bring to a simmer until it begins to reduce, this takes about 4-5 minutes. Add your parm and salt, stir, and cook for about 1-2 minutes. Cover and set aside.

First cook your potatoes in the microwave. Put them in a plastic covered bowl with ¼-½ of water at the bottom and cook for about 8 minutes. Check at the 8 minute mark and make sure you easily pierce them with a fork–that’s how you know they’re good to go! Drain, cover, and set aside.

In a medium to large skillet, heat about 2 TBS of olive oil. When your skillet becomes hot, add your broccoli and mushrooms. Cook for about 5 minutes and then add your shallots. Cook for about 3 minutes and add your potatoes. Once your potatoes start to slightly brown (or golden), about 5-7 minutes, add your 2 TBS of goat butter. Continue to mix until the butter is melted, about 2 minutes. 

Transfer your veggie mixture to a serving dish, add a little bit of salt and pepper, then pour your parm cream on top. (if you feel your parm cream is a little cold or thick from sitting out, just heat it up for a couple of minutes on the stove before you pour). Throw a little more fresh Reggiano on top and you’re ready to serve!