A delicious way to get your broccoli.
3 tablespoons unsalted butter3 medium cloves garlic, thinly sliced1 small russet potato, peeled and sliced 1 teaspoon mustard powderSeparate broccoli into florets and stems. Cut florets into bite-size pieces and set aside. Roughly chop stems and reserve separately.Heat oil in a large Dutch oven over high heat until shimmering. Add broccoli florets and cook, without moving, until charred on the bottom, about 1 minute.
Season with salt and pepper and cook, stirring frequently, until tender but not browned, about 5 minutes, lowering heat if necessary. Add garlic and cook, stirring, until fragrant, about 30 seconds.Add water or chicken stock, milk, and potato and bring to a boil over high heat. Reduce to a bare simmer and cook, stirring occasionally, until broccoli and potato are completely tender, about 30 minutes.In a large bowl, toss both cheeses together along with mustard powder.
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