Potato Baskets with Mushroom& Thyme Filling

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.

• Ready In: 1 hr 10 mins
• Yields: 12 basket

Ingredients

• Potato Baskets

• 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

• Filling

• 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

Directions

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