Need some more inspiration for healthy lunches? Check out our broccoli bowl recipe below!
Our broccoli bowl with sour cream dip is particularly tasty and shows you how you can easily cook with probiotics too.
- 800 g potatoes
- Salt, Pepper, Paprika
- 500 g broccoli
- 3 tbsp olive oil
- 2 eggs
- 1 onion
- Mixed herbs
- 3-4 tbsp roux (butter melted mixed with flour)
- 200g sour cream
- 200 ml double cream
- 1 bunch of chives
- 1 sachet OMNi-BiOTiC® metabolic
In the first step, wash the potatoes and boil them in salted water for about 15 minutes. Peel the cooked potatoes and chop into small cubes. In the meantime, preheat the oven (electric oven: 180 °C/fan: 160 °C). Clean the broccoli, divide into florets, wash and mix with oil, salt, pepper & paprika. Spread on a baking tray and bake in the oven for approx. 10 minutes. Then hard-boil the eggs for about 7 minutes, peel and halve them. Peel and dice the onion and sauté in hot butter. Add 300 ml water and cream and bring to the boil. Stir in stock and herbs. Thicken the sauce with roux. Season to taste with salt and pepper. For the sour cream dip, mix the sour cream in a bowl with the chopped chives, herbs, salt and pepper and a sachet of OMNi-BiOTiC® metabolic
. Finally, mix the broccoli and potato pieces together with the sauce. Serve garnished with half an egg and the sour cream dip.