Broccoli Loaf

For the broccoli loaf, first do the legwork: cut off the florets from the broccoli, cut off the lowest part of the stalk, peel the middle part and quarter it lengthwise. Cut the upper part into quarters lengthwise as well.

Peel the potatoes and cut them into quarters. Peel the mushrooms and cut them into small cubes. Peel and dice the onion. Peel and finely dice the garlic. Cut the hamburger into small cubes. And now it starts: Heat water, salt, pepper and cook the broccoli florets in it until al dente, take them out and immediately put them into ice-cold water, take them out, drain and dry them well.

Add the remaining broccoli pieces to the water, boil and after 10 minutes add the potatoes. Boil together until soft. Strain and let the pot with the vegetables steam out on the stove top (about 5 minutes). Saute the hamburger cubes in a very small amount of olive oil over low heat until translucent, add the onion cubes and saute together until soft.

Press the potato-broccoli mixture and half of the broccoli florets through a potato press while still warm, mix with the butter, mushroom cubes, garlic, onion-bacon mixture, egg and breadcrumbs as needed (but not too long, or it will turn into chewing gum!) and season. Allow the mixture to cool.

Divide the cooled mixture into eight parts, fill with the broccoli florets, form loaves, turn in breadcrumbs and bake in olive oil over medium heat.

Serve the broccoli loaves with a k

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