How To Prepare Medallions of broccoli and Swedish potatoes | Method Of Preparation | Broccoli | Medallions of Broccoli | Swedish Potatoes

Medallions of Broccoli and Swedish Potatoes

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The medallions of broccoli and Swedish potatoes, whose original name is Grönsaskaka, are tasty, healthy and genuine oven-baked vegetable flans. You can taste them in the restaurants of the chain of Ikea stores, where they are usually combined with a second of salmon or the legendary meatballs.

Preparing them at home is really simple and they are so good and tasty that even children will appreciate them. In place of broccoli from Bari, you can use white or Romanesco cauliflower or other vegetables of your choice. You will get wonderful pies to accompany your main courses.

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Ingredients:

500 g of broccoli from Bari

3 boiled potatoes

half a blonde onion

a piece of leek

a pack of cooking cream

50 g of grated Parmesan cheese

3 Tablespoons of Oil

Salt and Pepper To Taste

butter to taste

Preparation

To prepare the broccoli and potato medallions, you must first boil the potatoes and broccoli separately.

You can do this also in the evening before cooking the medallions so that the main ingredients are ready for them.

For Broccoli: Cut the hardest parts of the stem by dividing them into small pieces, while leaving the tops whole. Leave it to soak in water then drain and rinse it well. Boil a pot of water with a little salt, then, to boil, toss the broccoli and cook for about 15 minutes.

For the Potatoes: peel them, wash them and cut them into chunks. Boil for about 30 minutes in lightly salted water.

Once the two vegetables are cooked, drain them and start preparing the medallions.

In a large pan, brown in two tablespoons of oil, the leek with the onion, finely chopped. Then add the potatoes and broccoli, crushing everything with a fork, add a little ‘salt and pepper and leave to flavor a few minutes.

At this point turn off the heat and add the cream with grated Parmesan and stir. If you like it you can also add a pinch of grated nutmeg.

Take the molds, the aluminum ones or those for the molds, butter well all the surface with a little ‘soft butter, then fill them to the brim with the mixture of vegetables.

Bake the medallions at 190 °, ventilated, for about 15-20 minutes.

Serve warm!

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