INGREDIENTS
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2 cups small broccoli florets
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1 1/2 pounds medium Yukon Gold potatoes, unpeeled
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3 1/2 cups fresh breadcrumbs made from crustless French bread
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3 large eggs, separated
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1/2 cup freshly grated Parmesan cheese
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1 teaspoon salt
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1/2 teaspoon ground white pepper
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6 tablespoons vegetable oil