IKEA potatis grönsaks medaljonger PART 3
Petit Poussin, potato medallions and red beets.
Cooking a hearty meal doesn’t have to be time consuming. In less than half an hour I put together this Sunday dinner leaving me with plenty of time for other forms of entertainment. One trick is to use dishes that you can have in the oven at the same time.
Here we have two petit poussin lightly oiled salted and peppered, 4 ramikins with potato broccoli medallions and a red beet sliced into wedges with a small dab of butter rosemary and salt and pepper wrapped in tin foil to bake. Once the ramikins come out approximately 15 minutes before the chickens are done the simple bisquits will go in. You can also go for homemade garlic bread.
Okay I have solved the IKEA recipe!
The most important key is the type of potato you use. Use a potato that remains firm once boiled. Don’t go crazy on butter or cream it will water your medallions down and make them run.
Recipe, makes 4 ramikins
3 med. Potates, firm chopped into 1/4 inche cubes.
4-5 Brocolli flourettes, steamed
1 TBS Celery, finely chopped
1 lrg Garlic, finely chopped
1 med. handful of Parmesan, shredded fine (Cheddar would also work, but use less. Goat cheese could also be yum.)
1 egg white
1 TBS creme fraiche
1 TBS Whipped Cream
Salt and Pepper
Red Onion, Optional
Directions
I am not a big fan of potato peeling as most of the nutrients are found in the skin and I really don’t mind potato skins in my mash potatoes and soups. I like the country, wholesome look it gives. But, if you are a potato peeler sort go for it.
Chop your potatoes into 1/4 inch/1cm cubes. Bring to a boil in well salted water and cook until you can get a fork through them and they split into two firm pieces. Don’t forget to steam your broccoli. Don’t let it go mushy. While this is going on chop up your celery finely then lightly saute.
Put potatoes and broccoli to the side to cool. In a bowl add your grated cheese, egg, whipped cream, creme fraiche, celery, garlic, salt and pepper. Add your potatoes to the bowl and roughly mash them leaving firm chunks and stir together. Add your broccoli and careully stir it in. The key is to have a stiff mix that will hold its shape when baked.
Okay, as I have yet to buy a cooking ring I used ramikins to bake them. Oil your ramikin with a light layer of oil. I put a thin ring of red onion at the bottom of each ramikin to add an extra element, but also to make it easier to get the potato meddallions out of the ramikin.
Bake in the oven for approximately 30 minutes until the top is golden brown. Pull them out of the oven and let them cool for a couple of minutes before you use a knife to loosen the edges from the ramikin. Then carefully shake the meddallions over the plate to tease the meddallions out. There you go IKEA grönsaks medaljonger. IKEA potato meddallions.
if you search the internet for ikea menu, you will see that by the brokkoli maffun information it says that it has leek and onions in it. it says nothing about celery so i am not that sure if this is the right recipe as the ikea ones….
http://info.ikea.jp/food/en/sweden_food_market/food.html
Hej Gina,
It is not the exact recipe. I think that should have been clear in the 3 attempts at trying to recreate the FLAVOR experience. It is the closest I could come to the taste experience with the very limited knowledge I had at the time, as IKEA did not then sell the medallions in the food store. You could only get them in the cafeteria accompanied by some pretty awful salmon. Thus I used guess work. You can always omit the celery if you so chose.
Kim