Broccoli & Potato Nuggets
- 2 large russet potatoes
- 3 medium carrots, peeled and diced into rounds
- 1 1/2 cups broccoli florets
- 1/3 cup chopped leeks (or diced yellow onion)
- 1 clove garlic, minced
- 3 tablespoons olive oil, divided
- salt and coarsely ground black pepper
- 3 teaspoons Old Bay seasoning
- 2 teaspoons Dijon mustard
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 1/3 cup Italian seasoned bread crumbs
- a few teaspoons of olive oil for baking
- This recipe is vegetarian
- Produce
- Broccoli florets (1 1/2 cups)
- Carrots, medium (3)
- Garlic (1 clove)
- Leeks (1/3 cup)
- Russet potatoes, large (2)
- Condiments
- Dijon mustard (2 teaspoons)
- Cooking & Baking
- All-purpose flour (1/2 cup)
- Old bay seasoning (3 teaspoons)
- Olive oil (4 tablespoons)
- Salt and coarsely ground black pepper (1)
- Bread & Baked Goods
- Italian seasoned bread crumbs (1 1/3 cup)
- Refrigerated
- Eggs, large (2)
Preparation
Read recipe preparation on joythebaker.com
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Recipe Stats
Published October 10, 2012 (4 months ago).
360 people saved this recipe.
