Vegetable Taler

For the vegetable dal, in a medium skillet over medium heat, sauté chopped onion and grated carrots with the oil until they begin to take on some color.

Set aside and allow to cool. Peel the potatoes, cut into large pieces and cook for about 12-15 minutes. Cut off the dry end of the broccoli stem and add back to the pot with the boiling potatoes.

After about 6 minutes, remove the broccoli from the pot, cut off the florets and return the thick stem to the pot. Transfer the florets to a pot of ice water to prevent them from continuing to cook.

Remove the broccoli stem from the pot with the potatoes, cut it into pieces and add it to the florets in the ice water. Drain the potatoes, return them to the pot and let them cool.

Preheat the oven to 200 ºC. Mix the onions, carrot mixture and chopped broccoli. In a medium bowl, mix together eggs, Greek yogurt, Parmesan cheese, pepper and minced garlic, then gently mix into the onion, carrot, broccoli mixture.

Using a metal whisk, mash the potatoes. Mash the potatoes with the whisk so that about half of the potatoes are completely mashed, but there are also chunks about 10 mm in size.

Gently fold the potatoes into the vegetable mixture. Grease a muffin pan with oil and coat with bread crumbs. Use a spoon to scoop the mixture into the muld

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