Potato Broccoli Medallions - Ikea Style Vegetable Medallion
Potato Broccoli Medallions are so easy and delicious to make as a side dish. These medallions are made with potatoes, broccoli, leeks, onions, garlic, and cheese. They are baked in the oven to make them a little healthy.
Ingredients
- 6 medium Potatoes 500 grams
- 1 medium Broccoli around 3 cups chopped
- 1 medium Leeks white parts, 1 cup chopped
- 1 medium Onion finely chopped
- 2 large Garlic cloves finely chopped
- 3 tbsp Parsley finely chopped
- 1 tsp Black pepper freshly ground
- 1 1/4 tsp Salt or as required
- 3/4 cup Mozzarella * see notes
- 2 tbsp Oil divided
Instructions
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.
Notes
- 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.
- If leeks are not available, add 2 medium onions or 1 onion and 4-5 shallots in the recipe.
- Use Swiss cheese or pepper jack instead of mozzarella cheese in the recipe.