1.2 kg potatoes
800 grams broccoli
8 sun-dried tomatoes
2 tablespoons Carbonell Traditional Olive Oil
250 grams mushrooms
1 garlic clove
salt and pepper
2 tablespoons coarse-grain mustard
100 grams grated (goat’s) cheese
Peel the potatoes and cut into pieces. Remove the broccoli stalks and cut into pieces. Bring a pan of water to the boil, add the potatoes and broccoli stalks and cook them for 20 minutes.
Meanwhile, cut the rest of the broccoli into very small florets. Bring another pan with plenty of water to the boil, add the broccoli florets and bring to the boil again. Turn off the heat and allow the florets to cook for 2-3 minutes.
Drain the florets in a colander. Cut the tomatoes into small pieces. Clean the mushrooms and cut into slices.
Heat the oil in a frying pan and fry the mushrooms with crushed garlic until golden brown, then sprinkle with pepper. Drain the potatoes (collect the cooking liquid) and mash them with a pestle into a rough purée.
Mix in the mustard and the cooking liquid required to make the mixture creamy.
Stir in the tomatoes and broccoli florets and season with salt and pepper. Pour the mushrooms on top and sprinkle with the cheese.