Baked red potatoes and broccoli, cauliflower mash and salsa – Homegrown

Homegrown veggies and herbs taste like heaven to me. When it comes to harvesting August is the best month here in Iceland. Most of the ingredients in this dish come from my garden and greenhouse, everything except olive oil, lemon juice, plant milk, red onion, capers salt and black pepper. Those that don’t grow at home can of course buy the ingredients, but I recommend organic and local if possible.

Harvest from one day. Some of it I used for this particular dish.


300 g red potatoes 

200 g broccoli

2-3 thyme

2-3 rosemary 

2 garlic cloves

olive oil

salt and black pepper

1 round carrot (Parisian), thinly sliced for garnish 

The garlic I planted last autumn is absolutely superb. Beautiful flavour! I’ll definitely plant again this year.


Preheat the oven to 220 °C.

Rinse the potatoes and broccoli and peel the garlic. Cut the potatoes in halves and divide the broccoli into florets. 

Toss the potatoes and broccoli in olive oil. 

Arrange the potatoes on a baking tray along with the garlic cloves (which you crush a bit between your fingers) thyme and rosemary. Bake for about 15 minutes or until they’ve taken on a beautiful colour. Then take it out of the oven and let it rest.

Put the broccoli into the oven and bake for about 5 minutes. 

The apple is for size comparison.

Cauliflower mash


300 g cauliflower 

4-5 garlic cloves 

1-2 rosemary, needles 

1-2 thyme, leaves

1 dl oat milk, or almond milk

salt and black pepper


Peel the garlic, divide the cauliflower into florets and remove the leaves from the thyme and needles from the rosemary stalks. You don’t use the stalks in the mash.

Add everything into a sauce pan and let it simmer on low heat until the cauliflower has become soft. 

Mash with a magic wand or in a blender. 

Cucumber and tomato salsa


2 tomatoes

1/2 cucumber, or two cocktail cucumbers

1 tbsp red onion, chopped 

2 small celery stalks, preferable organic 

1 tbsp lemon juice

1 tbsp olive oil 

4 garlic cloves 

1 tbsp fresh coriander, chopped (optional) 

1 tbsp parsley, chopped 

salt and black pepper


Cut the cucumbers and tomatoes into small cubes. Finely chop the red onion, garlic and celery. Same goes for coriander and parsley.

Put everything into a bowl and add the olive oil and lemon juice. Blend well and season to taste.

Salsa verde


100 g olive oil

juice from half a lemon, or a whole lemon if small

handful of parsley

handful of tarragon

1 tbsp chives, coarsely chopped

1 tbsp coriander, coarsely chopped (optional)

1 tbsp basil, coarsely chopped

1 tbsp capers


Rinse and peel the garlic. 

Add everything to a blender or a food processor and pulse until smooth.

Put the potatoes and broccoli on a bed of cauliflower mash and garnish with slices of carrots if you like. Serve with the cucumber and tomato salsa and the salsa verde. Enjoy! 

Sprouts are healthy and nice. They go well with this dish as well.


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