Wednesday, May 11, 2011

Roasted Potatoes & Broccoli Gribiche



What is gribiche?, you ask.

Gribiche (pronounced "grey-beesh") is a traditional French sauce made of cooked eggs, mustard, chopped pickles, capers and herbs. It is a wonderful dressing for cold poached chicken or fish, and was extra good on these roasted potatoes & broccoli.

I found this recipe in Heidi Swanson's new book Super Natural Every Day.

Not that Heidi needs any more plugs for her website or her books. I like Heidi's site a lot, but since I am not a vegetarian and I do eat pasta, white flour, white sugar and all the other bad stuff, I find that I don't have a lot of the ingredients she uses on hand (natural sweeteners, different whole grains, spelt, chickpea flour, etc).



However, I am going to change my ways. I am going to be, if not SUPER natural everyday, then at least a LITTLE bit natural everyday.
Baby steps.

This was like a super potato salad without the mayo and I will definitely be making it again for summer parties. I loved this sauce. The only addition I made was adding the chopped pickles, like the French do.



Roasted Potatoes & Broccoli Gribiche: (adapted from Super Natural Every Day)

1 1/2 lb. of small potatoes, cut into 3/4" cubes
1 lb. broccoli, cut up into florets
kosher salt & olive oil for roasting the vegetables

Gribiche Sauce:

4 hard boiled eggs (I cook mine 11 minutes)
1 tbsp Dijon mustard
2 tbsp red wine vinegar
1/2 cup olive oil
handful of chopped parsley
1 tbsp chopped fresh tarragon
handful of capers, chopped
2 small shallots, minced
small handful of chopped sweet pickles or cornichons
salt & pepper

On 2 separate roasting pans, lay out your potatoes and broccoli florets. Drizzle w/ olive oil and kosher salt and roast at 400F. The potatoes should take about 30 minutes (shaking the pan after 15 minutes), and the broccoli should take about 20 minutes.



While the vegetables are roasting, make the sauce.

Start by taking one egg yolk and mashing it with a fork in a medium size bowl.

Slowly add the mustard, vinegar and olive oil to the egg yolk and whisk until glossy and the dressing is emulsified.

Add the herbs, capers and pickles to the sauce/dressing.

Chop the remaining 3 hard boiled eggs and 1 white into rough pieces and gently fold into the sauce/dressing.



Transfer the warm potatoes and broccoli to a large bowl and toss with this wonderful sauce. Season w/ salt & pepper.



We loved this warm, but it was also terrific the next day at room temperature.

8 comments:

The Japanese Redneck said...

That's different and it looks good.

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Dana said...

I have loved looking through that book but I do find that I have gotten a little stuck on what to make. It all looks so good to me, I'm a little frozen. Glad to know this is a good one - looks delish to me.

Joanne said...

How did I miss this in the cookbook? I've only flipped through it, say, about 600 million times. Looks delicious!

tasteofbeirut said...

My aunt Lucette who was married to a Frenchman taught me how to make this while we lived in FRance decades ago; just did not know that was the gribiche sauce! She used it as a dressing for the salade ni├žoise. Lovely sauce indeed.

Sophie said...

We love this sauce on cold meats in the summer in France. Delicious.

Proud Italian Cook said...

I really like the addition of broccoli with the potatoes, all dressed in that yummy sounding sauce.

Lisa Faley said...

YUM!
Never had anything like this before and it was DEE-LISH!
Thanks!!