POTATO BASKETS WITH MUSHROOM& THYME FILLING

facebook share image   twitter share image   pinterest share image   E-Mail share image



Potato Baskets with Mushroom& Thyme Filling image

Great potato recipe for yal veggies and veggie-wanna-be (like myself). I made this for my brother who rarely eats anything without red meat. He later asked me for the recipe. Serve this a red beet salad, and you've got yourself a healthy and hearty meal.

Provided by Izzy Knight

Categories     Potato

Time 1h10m

Yield 12 basket

Number Of Ingredients 15

4 yukon gold potatoes, boiled
1/4 whole celery root, chopped & boiled with potatoes
1 onion, minced
2 teaspoons oil
1 egg
3 tablespoons flour (whole-wheat is best)
salt
pepper
2 cups mushrooms, sliced
1 onion, minced
1 tablespoon butter
1 tablespoon soy sauce
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1 cup parmesan cheese, grated

Steps:

  • Potato basket: mash cooked potato and mix with celery root.
  • saute onion; drain and add to mashed potato.
  • add egg, flour, seasoning, and knead into a dough.
  • form into balls 6 cm (2 1/2 inche) wide.
  • preheat oven to 350 degrees F.
  • grease a cookie sheeet and place the"potato balls" on it.
  • flatten the balls and indent in the centres to form baskets (not in the oven yet!).
  • Filling: Saute onion in butter, add soy.
  • add mushroom and sweat it for a few min.
  • stir in thyme and sage then remove from stove.
  • fill potato baskets with generous amount of mushroom fillling and sprinkele with parmesan.
  • bake for 20-30 til baskets are slightly browned and firm.

There are no comments yet!