POTATO-BROCCOLI PUDDING


1 lb. potatoes (about 3 med)
1 1/2 lb. broccoli (1 bunch)
2 tbs. butter
1 1/2 c. chopped scallions
2 eggs
1 tbs. fresh lemon juice
salt and pepper, to taste
1 c. 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 350F oven for 30 minutes,
or until set and golden on top.