IKEA Veggie Medallions-Take 2
I decided to make a second attempt at the IKEA Veggie Medallions for Easter dinner. Here are the changes I have made to the recipe. It is still not there to 100%, but the results are still yummy! I fear I need to venture to IKEA again to have another taste.
IKEA Veggie Medallions-Take 2
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Basically the veggie medallions are mashed potatoes with broccoli and parmesan thrown in then re-baked.
Recipe
Ingredients
2-3 medium potatoes chopped 1x1cm sq.
Broccolli one small head broken into small bouquets.
1/2 onion chopped and sauteed
3 inches of Leek sliced and halved.
1/2 cup Parmesan cheese grated.
1-2 TBS Butter
2 TBS Whipped cream
1-2 TBS parsely, chervil (optional)
Salt and pepper
Directions
Boil the potatoes until you can get a fork throw them but are still somewhat firm. In a netted strainer add the broccoli to the boiling potatoes to cook. Pull them out while they are soft, but firm. Saute the onions and the leek. Drain the potatoes and mash roughly there should still be some clumps left. Add your butter and parmesan, salt and pepper to taste and stir well. Then add your broccoli. I added whipped cream for the flavor. However if you add too much the medallions will melt into a pancake. You want the mix to be stiff.Do not skimp on the parmesan. I believe that is what gives this that memorable flavor.
My suggestion here is to serve it as a mashed potato. Never mind the re-baking and the shape. I felt that they lost a bit of flavor when re-baked.
Shaping the medallions.
Shaping the medallions.
But, if you want to re-bake them let the potato mix cool. Then using a measuring cup scoop the potato mash onto a baking sheet with a spatula, pressing it down on the top to get the flat, hockey puck shape. If your a perfectionist wet your spatula to keep it from sticking to the potatoes as you smooth out the edges. Then bake on medium heat in the oven. I suppose you could also lightly pan fry them. If they loose their shape who cares it’s the taste that counts. A bit of flour might help stiffen them up.
Tips: I made a rather large batch so we had plenty left over the next day and made potato pancakes out of them and ate them with eggs and bacon. Even yummier.
If anyone has any suggestions on how to improve on this let me know. I will keep working on it myself when the mood hits.
I spoke to one of the chefs there at ikea and hhe told me the basic ingredients
broccoli
onions
potatoe
parmesan cheese
a bit of milk
romoano cheese
edam cheese ( take your pick which cheese you like)
salt and pepper to taste
cook the onions and broccoli by staming the broccoli then sauting them in butter
bind together
put in oven
hope you like it
Ah so I wasn’t too far off. Just missing the extra cheese. Good job with getting the cook to tell you their secret. I asked and all they said was they were factory made. Thanks Claire.
They are factory made.They even sell them in the frozen food section at IKEA stores.
Yes, that is obvious. However, I have yet to see the medallions in the IKEA stores in Sweden. Then again it’s been awhile since I last looked.
I also love the potatoe leek croquettes, I was going to attempt to recreate myslef. I was thinking perhaps 1 egg would help bind the ingredients, also the package says 1 of the ingredients calls for heavy cream. I will post once i accomplish this recipe
wuhuuuuuu!!!!!! don’t you just love these … and what about that dill sauce … I suppose that’s an easy thing to make …
Good job on getting the chef to share the ingredients … right on.
The dill sauce is pretty easy to make. Although I am not really sure I have a clear view of how the IKEA version looks. Basically go to IKEA buy some Slott’s Senap or Slott’s mustard it might say in other countries. Otherwise look for it at a international food store. And as you whisk say 2 large TBS of the mustard add a slow stream of regular cooking oil approx. 1dl or 1/3 cup. Keep going until until it binds together and has a saucy consistency. Then add a small splash of red/white wine vinegar, a pinch of sugar and some chopped dill fresh or frozen. There you go gravadlax sås or what you call dill sauce. It is usually served with smoked or pickled Salmon. But it can also be used to make mustard herring. Then you add a bit of water and a bit of salt to the sauce before you add the pickled herring.
Enjoyed these at Ikea today and asked the server..he ripped the side of the box (they get them frozen) with the ingredients..here we go..
Potatoes, cream , brocolli, leeks, onion, cheese, veg oil, salt
Thanks, I was able to find the ingredients on their webpage as well. My only issue is trying to get them to stay firm. Maybe freezing them wold help.
The potatoes do not look mashed, they look like they were diced. Had them for the first time this Friday and loved them, hoped somebody had the recipe, thank you.
It’s a sort of combination of mashed and diced, just getting just the right consistency.
@stinkbugprod do not freeze potatoes unless you have a very good binder (think heavy on fats), freezing cooked potatoes in anyway will cause them to crystallize in the freezer and turn to mush when you thaw them. Also, potatoes can include potato flour :). As for the size of the chunks i would say it looks like a combination of “riced” and diced potatoes.
I am all about heavy fats. So no worries there.
You might like to check these links…
http://www.food.com/recipe/potato-and-broccoli-medallions-421635
http://community.tasteofhome.com/community_forums/f/30/t/821201.aspx
Good JOB!
i tried putting mine in mini muffin tins to retain the shape
It is my feeling that if these are factory made, the factory is trying to use up leftovers from other food services – like cleaning out the fridge and making a left-over surprise soup. Therefore, I think that the ingredients would include pre-cubed hash-brown pieces (available in the freezer section of every store). I think all other ingredients remain the same, but I would use egg white or a whole egg as a binder. You will find the consistency more similar to Ikea’s. Happy cooking!
I had these today and would have sworn it was cauliflower, not potatoes in them with the broccoli.
No it’s potato. I asked at the IKEA. They sell them now anyway in their food section so no need to make your own. LOL
I agree with Cathy. I just had them for the first time today and I really felt that there was cauliflower in them as well! I do think that a muffin tin would work really well…especially if you use a Wilton brand as you don’t need to add grease. Those pans are so amazing!!
No no cauliflower I asked the IKEA cooks at the IKEA Store in Sweden and they gave me the list of ingredients. I also looked it up on the packaging no cauliflower, however go for it. Why not , one can always improive on the original.
Really IMPORTANT – you need to use a Swiss cheese instead of Parmesan cheese. Swiss cheeder is the similar density as pizza cheese so will bind them beautiful. And most importantly it has that distinct flavour – as ikea is Swedish so the cheese you use should be. But otherwise your recipe is excellent – letting them cool down before eating them allows them to develop even better too
Sorry about the sarcasm about to happen here. Have a look at this map. http://www.vidiani.com/?p=10708. Sweden and Switzerland are two very separate countries with hundreds of miles and Germany between them. Swiss cheese is indeed Swiss (from Switzerland) and not Swedish (Sweden). And no I do not recommend using Swiss cheese as a binder the taste would be very different to the original and I am doubtful that it would melt well to be honest. Pizza cheese is actually very different to Swiss cheese in texture as it is usually a mix between mozzarella, a soft cheese made from buffalo milk, and a cheddar. I have actually spoken to the cooks in the IKEA kitchen in Malmö and they gave me the ingredients list. It is just a matter of getting the consistency correct.