Saturday, June 7, 2014

Potato & Broccoli Medallions {IKEA Copy-Cat Recipe}

My life. Me: head of table, nose in laptop, editing photos, trying to think up a witty discussion topic to base this blog post around, pouring glass of wine to induce wittiness. Boys: sitting at the same table, making Lochness monsters with play dough, being rough little hellion boys, playing together in the way boys do. Husband: making a party pizza for dinner, planning our next camping trip, molding more monsters for the boy's collection, concerned about how much play dough is ending up on the Persian rug that he perilously retrieved from Qom. And days go by like this. In the slowest, but yet quickest fashion that occasionally breaks my heart to pieces.  

Have you ever had the Ikea version of what I'm trying to recreate here? The Swedish name is: Grönsakskaka. They are bomb. And, unfortunately, the version I whipped up is not nearly as decadent. Way too healthy. The Ikea ones are buttery, creamy, seemingly really bad for you. My version has alotta broccoli. Not bad for you. 

But Ikea is 60 long miles away from me. So I needed to find a version that could satisfy my cravings. Where do you turn when you want to copy cat something? The inter-webs! And cue defeat. The inter-webs are seriously lacking when it comes to Ikea medallion copy cat recipes. So here is my little of this, little of that attempt. My first attempt at recreating the crave-worthy Grönsakskaka had no exciting blog posts to support my mission, just a phone call to my sister-in-law who gave me the ol' thumbs up when I casually (in my head) called her to frantically (in reality) ask her what she thought about my recipe idea. There are a couple forums whining about how there are no good posts or recipes on it, and many people want to recreate this recipe, but there is no really great posts. Let me say, for the record, this will not be the greatest blog post on Grönsakskaka I have a feeling I may be editing this recipe. 
I think next time I will use uncooked potatoes in the mixture and bake them in the medallions raw for a possibly crispier end result, because these had a kinda mashed potato texture. If you need to get rid of leftover mashed poatoes, this would be an EXCELLENT way to do so. 

Ikea's website says that the original has leeks. Wish I had leeks. Then these woulda been so much more yummy. 
The cutest egg ever.
So, here are your easy peesy steps to greatness - right to left. Mash the steamed potato, dice the steamed broccoli, crack an egg, chop some green onions, shred some cheese. 
Stir it all together and you're about 25 minutes away from eating medallions.

Bake for 20-25 minutes and serve with some mayo that has been seasoned with chipotle chili powder. 

Printable Recipe Here

Potato & Broccoli Medallions {Ikea Copy-Cat Recipe}

4 large russet potatoes
1 1/2 cup broccoli florets
2 tablespoons cream
1 teaspoon kosher salt
1/4 teaspoon white pepper
1 1/2 cups Swiss cheese, grated
2 green onions, finely chopped
1 egg

Preheat oven to 375ºF. Line a large cookie sheet with parchment paper.

Peel and chop the potatoes into 1/2" chunks, drop into a medium-sized saucepan that has a tight fitting lid and has been filled with cold water. Set over medium-high heat, covered, bring up to a boil and simmer for 10-12 minutes, until fork tender. Remove potatoes from boiling water to a large mixing bowl to cool slightly.

Rinse out the potato pot, fill with cold water and broccoli florets. Cover and bring up to a boil, remove from heat and steam until fork tender, about 3-4 minutes. Drain broccoli and move to a cutting board, dice finely when cool enough to handle.

Meanwhile, pour the cream over the potatoes, season with salt and pepper. Coarsely mash the poateos with a potato masher. Stir in the broccoli, cheese, green onion, and egg. 

Place a 3" diameter biscuit cutter on the parchment-lined cookie sheet. Scoop a heaping tablespoon into the cutter and gently flatten with a spoon. Remove the cutter and continue with the mixture, until it is all gone.

Bake for 20-25 minutes until golden brown on top and bottom. Let cool slightly and serve. Excellent served with mayo seasoned with a bit of chipotle chili powder.