Sun-Dried Tomatoes And Potatoes

Recipe Ingredients

2 oz	56g	Sun-dried tomatoes - coarsely chopped
1 1/2 lbs	681g / 24oz	Red-skinned very small potatoes - quartered
3/4 lb	340g / 11oz	Broccoli - cut into florets
		A handful of parsley - chopped
2 tablespoons	30ml	Extra-virgin olive oil
		= (2 turns around the pan)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Simmer the chopped sun-dried tomatoes and quartered potatoes 10 minutes in just enough water to cover.

During the last 3 minutes of the cooking time on the potatoes, add the broccoli florets. Drain and return plumped tomatoes and cooked potatoes to the warm pan to dry out. Dress tomato-potato combo with parsley, oil, salt, and pepper.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1A07) - from the TV FOOD NETWORK

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