IKEA GRÖNSAKSKAKA
Swedish vegetable medallions - potato-based dish with broccoli, leek, onions and cheese. Serve as a side dish with chicken, meat or fish, or as they are as a vegetarian dish.
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 (can use Emmental or Jarlsberg)
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.
NOTE: for a crispier result, use uncooked potatoes, if desired. This is also a great way to use up leftover mashed potatoes.
The following is not IKEA’s but a bit richer –
2 Tbs. butter
½ medium yellow onion, finely diced (about 1 cup)
1 small leek, halved lengthwise and sliced finely (about 1 cup)
¼ tsp. Kosher salt
2 large Russet potatoes (2½-3 cups)
1 small broccoli crown, do not chop (about 1 cup)
2 eggs
¼ cup crème fraiche
¼ cup half and half cream
2 cloves garlic, crushed to a paste
½ tsp. black pepper
⅓ lb. Emmental or Jarlsberg cheese, grated
1 cup Parmesan, finely grated
Directions
1. Melt the butter in a medium pan over medium high heat and sauté the onions and leeks with the salt until just starting to pick up some color. Set them aside to cool.
2. Peel and cut the potatoes into large chunks, boil until just cooked through, about 12-15 minutes.
3. Trim the dry end of the broccoli stem and put it uncut into the pot of boiling potatoes, stem down.
4. After about six minutes, remove the broccoli from the pot, cut off the florets and return the thick stem to the pot to finish cooking.
Tip: Put the florets in a pot of cold water to stop them from cooking further.
Note: At six minutes the top florets of the broccoli should be just cooked through, any longer and they would overcook. They can even be a bit under cooked, because they will be baked again.
5. Remove the broccoli stem and set it aside to cool with the florets.
6. Drain the potatoes, return them to the pot, and set them aside to cool.
7. Chop the broccoli finely.
Tip: Slice through the dark green tops about every ¼ inch until you have only the floret stem remaining. Chop the remaining stems into a ¼ inch dice.
Note: Do not mash the delicate tips. You want vegetables bits, not a vegetables paste.
8. Put the eggs in a medium bowl and lightly whisk them.
9. Add the crème fraiche, cream, and garlic and whisk them together with the eggs.
10. Mix in the onions and leek mixture and the chopped broccoli.
11. Stir in the Emmental and half a cup of the Parmesan.
Tip: By mixing everything, before adding it to the potatoes, you get a thorough blending of the ingredients and avoid over-working the potatoes and turning them to “glue.”
12. Use a metal whisk to mash the potatoes.
Tip: Push down on each chunk of potato with the point of the whisk to break them up. You want about half of the potatoes completely mashed, but you also want plenty of ⅜-½ inch chunks of potato remaining.
Note: Do not use a standard potato masher, this would break the potatoes down too much. You want enough mashed potato to hold everything together, but you still want the texture of chunky potatoes. Smashed, not mashed, potatoes.
13. Preheat the oven to 425º F (220º C).
14. Pam a standard muffin pan, and put ⅓ of a cup of the mixture into each cup.
Tip: Use a spoon to push the mix into the cup so that there are no air pockets. The mix should come up to about an eighth of an inch from the lip of the cups. I had enough mix to fill 16 muffin cups full.
Note: If you do not have a muffin pan, you can put scoops of the mixture directly on a baking sheet. If the mix is too thin to hold its shape, stir in a quarter cup of bread crumbs to firm it up.
15. Sprinkle one teaspoon of Parmesan on top of each cup.
Tip: Use your fingers to spread the cheese over the top and tamp it down into the mixture.
16. Bake for 20 minutes.
17. Remove the muffin pan from the oven and let the medallions cool slightly.
18. Run a shape knife around the edges of each cup to loosen the medallions.
19. Turn the pan over on a clean surface and give it a strong rap to free the medallions from the pan.
Tip: This recipe makes a lot of Grönsakskaka, fortunately they freeze very well. If you are planning to freeze some for later consumption, now would be the time to put them on an uncovered tray in the freezer. After they have completely frozen, about one hour, place them in a plastic bag for storage.
Note: To reheat the frozen Grönsakskaka, microwave them for one minute and then put them, cheese side down, on a baking sheet in a 425º F (220º C) oven for ten minutes.
20. Place the medallions, cheese side down, on a Pam-ed baking sheet.
21. Continue baking the medallions for another ten minutes, until the tops are brown and crispy.
22. Serve warm as a side dish.
Tip: They also make a good addition to a breakfast plate.
Grönsakskaka would also make a great hors d’oeuvre. use a mini-muffin pan and bake them for 10 minutes in the pan and an additional 8 minutes upside down on a baking sheet.
Swedish vegetable medallions - potato-based dish with broccoli, leek, onions and cheese. Serve as a side dish with chicken, meat or fish, or as they are as a vegetarian dish.
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 (can use Emmental or Jarlsberg)
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.
NOTE: for a crispier result, use uncooked potatoes, if desired. This is also a great way to use up leftover mashed potatoes.
The following is not IKEA’s but a bit richer –
2 Tbs. butter
½ medium yellow onion, finely diced (about 1 cup)
1 small leek, halved lengthwise and sliced finely (about 1 cup)
¼ tsp. Kosher salt
2 large Russet potatoes (2½-3 cups)
1 small broccoli crown, do not chop (about 1 cup)
2 eggs
¼ cup crème fraiche
¼ cup half and half cream
2 cloves garlic, crushed to a paste
½ tsp. black pepper
⅓ lb. Emmental or Jarlsberg cheese, grated
1 cup Parmesan, finely grated
Directions
1. Melt the butter in a medium pan over medium high heat and sauté the onions and leeks with the salt until just starting to pick up some color. Set them aside to cool.
2. Peel and cut the potatoes into large chunks, boil until just cooked through, about 12-15 minutes.
3. Trim the dry end of the broccoli stem and put it uncut into the pot of boiling potatoes, stem down.
4. After about six minutes, remove the broccoli from the pot, cut off the florets and return the thick stem to the pot to finish cooking.
Tip: Put the florets in a pot of cold water to stop them from cooking further.
Note: At six minutes the top florets of the broccoli should be just cooked through, any longer and they would overcook. They can even be a bit under cooked, because they will be baked again.
5. Remove the broccoli stem and set it aside to cool with the florets.
6. Drain the potatoes, return them to the pot, and set them aside to cool.
7. Chop the broccoli finely.
Tip: Slice through the dark green tops about every ¼ inch until you have only the floret stem remaining. Chop the remaining stems into a ¼ inch dice.
Note: Do not mash the delicate tips. You want vegetables bits, not a vegetables paste.
8. Put the eggs in a medium bowl and lightly whisk them.
9. Add the crème fraiche, cream, and garlic and whisk them together with the eggs.
10. Mix in the onions and leek mixture and the chopped broccoli.
11. Stir in the Emmental and half a cup of the Parmesan.
Tip: By mixing everything, before adding it to the potatoes, you get a thorough blending of the ingredients and avoid over-working the potatoes and turning them to “glue.”
12. Use a metal whisk to mash the potatoes.
Tip: Push down on each chunk of potato with the point of the whisk to break them up. You want about half of the potatoes completely mashed, but you also want plenty of ⅜-½ inch chunks of potato remaining.
Note: Do not use a standard potato masher, this would break the potatoes down too much. You want enough mashed potato to hold everything together, but you still want the texture of chunky potatoes. Smashed, not mashed, potatoes.
13. Preheat the oven to 425º F (220º C).
14. Pam a standard muffin pan, and put ⅓ of a cup of the mixture into each cup.
Tip: Use a spoon to push the mix into the cup so that there are no air pockets. The mix should come up to about an eighth of an inch from the lip of the cups. I had enough mix to fill 16 muffin cups full.
Note: If you do not have a muffin pan, you can put scoops of the mixture directly on a baking sheet. If the mix is too thin to hold its shape, stir in a quarter cup of bread crumbs to firm it up.
15. Sprinkle one teaspoon of Parmesan on top of each cup.
Tip: Use your fingers to spread the cheese over the top and tamp it down into the mixture.
16. Bake for 20 minutes.
17. Remove the muffin pan from the oven and let the medallions cool slightly.
18. Run a shape knife around the edges of each cup to loosen the medallions.
19. Turn the pan over on a clean surface and give it a strong rap to free the medallions from the pan.
Tip: This recipe makes a lot of Grönsakskaka, fortunately they freeze very well. If you are planning to freeze some for later consumption, now would be the time to put them on an uncovered tray in the freezer. After they have completely frozen, about one hour, place them in a plastic bag for storage.
Note: To reheat the frozen Grönsakskaka, microwave them for one minute and then put them, cheese side down, on a baking sheet in a 425º F (220º C) oven for ten minutes.
20. Place the medallions, cheese side down, on a Pam-ed baking sheet.
21. Continue baking the medallions for another ten minutes, until the tops are brown and crispy.
22. Serve warm as a side dish.
Tip: They also make a good addition to a breakfast plate.
Grönsakskaka would also make a great hors d’oeuvre. use a mini-muffin pan and bake them for 10 minutes in the pan and an additional 8 minutes upside down on a baking sheet.
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