Broccoli-Potato Pudding
Source of Recipe
Aunt Saunny
1 pound potatoes, (about 3 med)
1 1/2 pounds broccoli, (1 bunch)
2 tablespoons butter
1 1/2 cups chopped green onions (scallions)
2 eggs
1 tablespoon fresh lemon juice
salt and pepper, to taste
1 cup grated cheese, cheddar, Swiss, etc.
Cook the potatoes in boiling water in their skins until tender. Drain and dry over heat in the pan. Peel and put through a potato ricer. Set aside.
Separate the broccoli. Peel the stalks and cut into quarters or halves. Cook covered, in a small amount of boiling salted water until tender-crisp. Drain well and set aside.
Melt the butter in a frying pan over medium heat. Add the scallions and cook until softened, not brown. Set aside.
Place eggs, lemon juice, salt and pepper and 1/2 cup of the cheese in a food processor and blend for 10 seconds. Add broccoli, potatoes, and scallions, and process until broccoli is finely chopped (about 15 seconds). Taste for seasoning.
Pour in buttered baking dish. Sprinkle remaining cheese on top. Bake in preheated 350 degree oven for 30 minutes, or until set and golden on top.
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