Potato Broccoli Medallions – Ikea Style Vegetable Medallion

Potato Broccoli Medallions are so easy and delicious to make as a side dish this Thanksgiving. These medallions are made with potatoes, broccoli, leeks, onions, garlic, and cheese. They are baked in the oven to make them a little healthy.  

Have you ever tried Ikea’s vegetable medallion? 

I simply love the dish but it is loaded with butter, cream, making it unhealthy. Additionally, I don’t want to drive that far every time to have these medallions. 

Once, I was checking the ingredients in the vegetable medallion on Ikea’s website and thought of making the dish. My family absolutely loved it and it made me feel so satisfied.

The Swedish name for this potato broccoli dish is Grönsakskaka. It is a perfect side dish to enjoy with any meal. I love to make these cuties for holidays like Thanksgiving or Christmas as appetizers. 

I tried to recreate my own version of making them healthy by baking them in the oven, and skipped adding loads of butter and cream in the recipe. Hope you will love my version of making these medallions. Let me know in the comments below. 

To save a lot of time, I boiled the potatoes in an instant pot. You can boil them on the stovetop with loads of water as well. Another way to cook them is to peel them, chop into small cubes, add them to the boiling water, cook until softened, and mash them well.

I like to store the boiled potatoes in the refrigerator before shredding them. It will help to bind them really well with the rest of the ingredients but it’s totally optional. 

Ingredients

• Potato
• Broccoli
• Leeks
• Onion
• Garlic
• Parsley
• Black pepper
• Salt
• Mozzarella cheese
• Oil

Potato Broccoli Medallions Step By Step Recipe

Potatoes In The Instant Pot 

In the inner pot of the Instant Pot, add 1 cup water and place a trivet or steamer basket. Place thoroughly cleaned potatoes inside it.

Close the lid, making sure the valve is set to sealing. 

Turn on the MANUAL/PRESSURE COOK button (High Pressure) and set the timer to 15 minutes.

Let the pressure naturally release (NRP) for 12-15 minutes.

Once the potatoes are easy to handle, peel them with your hands and shred/mash the potatoes in a large bowl. 

Preparing The Broccoli 

Cut medium sized florets of the broccoli (medium head). Soak them into the salt water for 10 minutes and wash. Set them aside on a colander. 

In a large pot, boil 5 cups of water, and remove from the heat.

Add broccoli florets and let them sit in the boiled water for 4-6 minutes stirring frequently. 

Transfer the boiled broccoli to the colander and wash them with cold water. Pat them dry with the kitchen towel and chop them into small pieces. 

Preparing The Leek

Separate the green part of the leeks, chop the white part vertically in the middle, and chop it into small pieces. 

Clean the leeks with loads of water very well and set them to sit in the colander until ready to use. 

In the skillet, heat 1 tbsp oil, add chopped onions, and sauté for 1 minute. 

Transfer the chopped garlic cloves, leeks, and let them cook for 4-5 minutes. Let the onion mixture cool completely. 

Transfer the prepared broccoli to the shredded potato bowl. 

Next, add chopped parsley, onion mixture, cheese, pepper powder, and salt to the large bowl. Mix everything well with a large spoon. 

Line a baking tray with parchment paper, brush some oil, and set it aside. 

Preheat the oven to 425℉ (220℃) 

Shaping

Use a medium sized cookie/biscuit cutter and place it on a prepared baking tray. 

Scoop a 2 tbsp mixture into the cutter and gently flatten it with a spoon. Repeat the same process until you finish the entire mixture. 

You can shape the medallions into a round shape with your hands. Brush some oil on the medallions. 

Transfer the baking pan to the oven and bake them for 30 minutes. Turn the pan to the other side after 15-20 minutes to bake them perfectly from both sides. Let them sit in the same pan for another 5-7 minutes and serve warm.

Tips For Making Potato Broccoli Medallions

• Boil the potatoes a few hours ahead and set them in the refrigerator for 1-2 hours before shredding them. It helps the mixture bind together with other ingredients perfectly without getting too mushy. 
• Do not skip adding leek in the recipe for a similar taste and texture like Ikea’s vegetable medallions. 
• Don’t throw the green parts of the leeks – clean them with ample water and add them to make great tasting homemade stock. It adds so much flavor to the homemade stock. 

Variations

• If leeks are not available, add 2 medium onions or 1 onion and 4-5 shallots in the recipe.
• Add some chopped cilantro instead of parsley in the recipe. 
• Use Swiss cheese or pepper jack instead of mozzarella cheese in the dish. 
• You can add some chili flakes for adding some kick to the dish. 
• Add some butter while cooking the onions and leeks for a buttery flavor to the dish. Brush some clarified butter before baking the medallions. 
• Shallow fry the medallions with some oil/butter by turning them halfway through instead of baking them in the oven. 

How To Store Potato Broccoli Medallions?

Potato broccoli medallions taste best when served hot and fresh.

Store the leftovers in an airtight container for 4 days in the refrigerator. You can store these medallions in a freezer safe container or bag for 2 months. 

Reheat them in the oven or in the skillet before serving. 

How To Serve Potato Broccoli Medallions?

Serve potato broccoli medallions as a side dish, snack, or appetizer with your favorite sauce, ketchup, dip, or on it’s own. 

Enjoy these potato broccoli medallions with some oven roasted carrots, oven roasted asparagus, garlic herb breadsticks, or some salad.

DID YOU LIKE THIS RECIPE? 

If you’ve tried the Potato Broccoli Medallions recipe then don’t forget to rate it. 

I will love to hear from you! 

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