Print Recipe
 Potatoes with Broccoli and Cauliflower Recipe
Delicious baked vegetables under the filling with the addition of grapefruit juice! A low-fat, fragrant and healthy dish!
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Hot Dishes, Lean Food, Second Course Dishes, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Ukrainian Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Course Children's Food Ideas, Diet Food Dishes, Dinner Dishes, Hot Dishes, Lean Food, Second Course Dishes, Snacks Ideas, Special Food Dishes, Vegetarian Food and Diet
Cuisine Ukrainian Cuisine
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Peel the potatoes, cut into circles, without cutting to the edge, with the help of skewers placed under it;
    Peel the potatoes, cut into circles, without cutting to the edge, with the help of skewers placed under it;
  2. Cut the tomato into semicircular slices;
    Cut the tomato into semicircular slices;
  3. Put tomato slices in the potatoes, alternating; Put the potatoes in a baking dish, add broccoli and cauliflower inflorescences, filling the empty spaces of the mold;
    Put tomato slices in the potatoes, alternating; Put the potatoes in a baking dish, add broccoli and cauliflower inflorescences, filling the empty spaces of the mold;
  4. Set aside one slice of grapefruit, squeeze the juice from the remaining one, mix the juice with soy sauce and oils;
    Set aside one slice of grapefruit, squeeze the juice from the remaining one, mix the juice with soy sauce and oils;
  5. Pour the mixture into a vegetable pan, add grapefruit slices, sprinkle with pepper;
    Pour the mixture into a vegetable pan, add grapefruit slices, sprinkle with pepper;
  6. Bake until cooked at 190 degrees;
    Bake until cooked at 190 degrees;
  7. Serve with herbs!
    Serve with herbs!
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