Broccoli Pudding

[Worker Bee]

This makes a nice accompaniment to beef and I spoon some of the drippings from the roast over it. It's very similar to a potato kugle. It's filling enough to eat on it's own, too.


Serves 4


3 medium-sized potatoes (about 1 pound)
1 bunch of broccoli (about 1 1/2 pounds)
2 tablespoons butter
1 1/2 cups chopped scallions, or 2 medium-sized white onions,
chopped
2 eggs
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste
1 cup grated sharp Cheddar cheese, or a cheese of your choice


1. Cook the potatoes in boiling water in their skins until tender. Drain and dry over heat in the pan. Peel and put them through a potato ricer. Set aside.
2. Separate the broccoli; peel the stalks and cut into quarters or halves. Cook the flowerets and stalks, covered, in a small amount of boiling salted water until tender-crisp (more crisp than tender).Drain well and set aside.
3. Melt the butter in a frying pan over medium heat. Add the scallions (or onions) and cook until soft. Do not brown. Set aside.
4. Place the eggs, lemon juice, salt, and pepper and 1/2 cup of the cheese in a blender container or food processor bowl and blend (or process) for 10 seconds. Add the broccoli, potatoes, and scallions and process or blend for 15 seconds, or until the broccoli is finely chopped but not pureed. Taste for seasoning.
5. Pour into a buttered baking dish. Sprinkle the remaining cheese on top. Bake in a preheated 350 degree oven 30 minutes, or until just set and golden on top. Do not overcook.