Boil potato for about 6-8 minutes, until just able to put fork in it. Blanch broccoli and cauliflower by dropping them in the boiling water for about a minute.
You could also cook the potato in the microwave, and blanch the broccoli and cauliflower. Or cook them all in the microwave. See notes for instructions on using frozen veggies.
While this is cooking, cut the stems of the cauliflower and broccoli into sticks or rounds. Mix with a drizzle of olive oil, dash of sea salt and black pepper. Put on a parchment lined cookie sheet and set aside.
Strain the potato, broccoli and cauliflower and put in a food processor with the other ingredients.
Pulse until mixture is crumbly and sticks together.
Form into tot shapes. I used about a heaping tablespoon for each.
Bake on a parchment lined cookie sheet for 30-35 minutes, or until the edges are browning.
Also put the cookie sheet with the stems in the oven at the same time. Bake these for about 20 minutes, or until you get the texture you like.
While baking, make the dip by putting all ingredients except the chives into a blender and blending until nice and smooth. Add in the chives and pulse to incorporate.
When the tots and stems are done. Serve with the dip!
Cut the raw broccoli cauliflower and potato into larger chunks and measure roughly, or use the weights given
You can use frozen veggies if you prefer. Just measure out the same amount, defrost slightly in the microwave or countertop, then strain out any residual water.
Sub in other veggies to clean out your fridge. Carrots, sweet potato, zucchini, and spinach all work great! Just make sure to strain out any extra moisture.
Makes about 36 tots, with serving size being 6 tots.
Dip makes about 2 cups.
Nutrition facts shown are for the tots only.
Nutrition facts for 1/4 cup of the dip are as follows: 136 calories, 10 g fat, 7 g carbs, 4 g protein, 264 mg sodium