2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon dried basil
1 teaspoon dried parsley
2 tablespoons chopped salt, divided
1 tablespoon chopped fresh rosemary
1 tablespoon chopped garlic
1/2 teaspoon ground black pepper
1 tablespoon chopped roasted garlic
1 teaspoon basil powder
1/2 teaspoon salt, divided
1/2 cup ice water, divided
2 cloves garlic, finely chopped
1/2 cup dry white wine
1/2 cup chicken broth
1/4 cup heavy cream
salt and pepper to taste
1/2 head broccoli, cut into 1/4-inch spears
Heat oil in a large saucepan over medium heat. Saute garlic and basil in oil for about 5 minutes, or season with ground black pepper and ground garlic. Stir in onion and 1/2 teaspoon of salt, and saute for 2 minutes.
Whisk together remaining 1/2 teaspoon of salt, 1/2 cup ice water and 2 cloves of garlic; bring to a boil. Reduce heat, cover and simmer for 40 to 45 minutes, or until potatoes make tender and green beans burst.
Meanwhile, bring a large pot of water to a boil. Cook potatoes in boiling water for 7 to 10 minutes, then turn and mash. Drain and rinse with cold water, sprinkle with parsley and salt and 1/2 of the potato mixture into the pot. Stir in broth and cook until tender but not firm, about 20 minutes. Stir in 1/2 cup hot water, and bring to a boil. Stir in flour, remaining 1/2 of potato mixture, cream, salt and pepper. Simmer, covered, for 1 hour.