Broccoli-Potato Pudding

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Category : Main Dishes, Recipes, Vegetarian

Broccoli-Potato PuddingFall is a perfect time for one-pot meals.  Hardier fresh summer vegetables are still available, such as broccoli, kale, etc., and fall root vegetables and squash are ready for harvest.

While this recipe may seem unassuming and ordinary, don’t be fooled. It is actually a surprisingly rich and flavorful meal, especially when made with fresh, perfectly ripe local vegetables. Even better, it meets all my criteria for one-pot perfection–hearty, scales up easily so leftovers can be frozen, leftovers taste as good or better than the original batch, dish contains ingredients from several major food groups, simple to fix, and tastes good.

Note:  “Pudding” in the name refers to the texture of the dish, which can vary quite a bit depending on the moisture content of the ingredients. This is a main dish, not a dessert. It’s a locavore adaptation inspired by a recipe from Diana Rattray at  About.com: Southern Food.

  • Prep Time:
    30 min
  • Cook Time:
    1 hr
  • Ready In:
    1 hr 30 min
Servings: 6 servings
  • 1 lb potatoes (about 2-3 med) (Cloud Mountain Farm, Everson)
  • 1 1/2 lbs broccoli, (1 bunch) (Half Acre Farm u-pick, Ferndale)
  • 2 Tbsp butter (Breckinridge Farm, Everson)
  • 1 1/2 cups onion, chopped (Hopewell Farm, Everson)
  • 2 eggs (friend, Lummi Island)
  • 1 Tbsp apple cider vinegar (BelleWood Acres, Lynden)
  • Salt, to taste (see Exceptions)
  • 1 cup grated cheese, aged gouda (Appel Farms, Ferndale)
  • (Optional) Fresh tomato (heirloom from Cloud Mountain Farm, Everson)


Preheat oven to 350 degrees F.

Peel the potatoes and chop into large chunks. Place in a saucepan, add water to cover the potatoes, and bring to a boil. Reduce heat to low and simmer until potatoes are soft, about 10-15 minutes. Drain well. Rice or mash the potatoes and set aside.

Trim off the broccoli stems and leaves. (Save for use later in soup stock.) Start an inch of salted water boiling in a saucepan. When it comes to a full boil, add the broccoli florets, cover the pan, and cook until broccoli is “al dente”–just tender, retaining a little crispness. Drain and set aside to cool.

Melt the butter in a medium-size skillet over medium heat. Add the chopped onion and cook until translucent. Remove from heat and set aside.

When broccoli is cool enough to handle comfortably, chop finely. Set aside again.

In a large mixing bowl, whisk together eggs, vinegar, salt and half the grated cheese. Add the broccoli, potatoes, and onions. Mix thoroughly.

Pour into buttered 9×13 inch baking dish. Sprinkle the other half of the grated cheese over the top. Bake for about 35-45 minutes, or until top is nicely browned and the egg portion is set (doesn’t jiggle when the pan is bumped).

Serving Suggestions:

If desired, top each serving portion with a slice of fresh tomato. Add a dessert, such as French Apple Clafouti.

Food Sources:

Appel Farms Cheese Shoppe, 6605 Northwest Road, Ferndale (open Mon-Sat 9a-6p)
Cloud Mountain Farm, 6906 Goodwin Rd., Everson
Community Food Co-operative, Westerly and Cordata, Bellingham
Half Acre Farm u-pick at Boxx Berry Farm, 6211 Northwest Rd., Ferndale
Friend’s chickens, Lummi Island
Terra Organica, Flora and Cornwall, Bellingham

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