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How to Make Roasted Broccoli and Fingerling Potatoes with Gribiche Sauce

Often served with fish, chicken, or vegetables, gribiche is a traditional French sauce made by emulsifying hard-boiled egg yolk, mustard, and oil—then finished with fresh herbs, capers, and chopped egg white. In this recipe, you’ll make your own gribiche for a roasted broccoli and fingerling potatoes dish for a meatless meal you’ll surely want to keep in your repertoire.

Recipe by: Chef Elana
Serves: 2

Ingredients
¾ pound fingerling potatoes
1 head broccoli
1 shallot
2 tablespoons capers
4 cornichons
⅛ bunch tarragon
⅛ bunch parsley
2 hard boiled eggs, divided
½ tablespoon Dijon mustard
1 tablespoon red wine vinegar

1. Roast Potatoes

Preheat oven to 425° F. Rinse fingerling potatoes, pat dry with paper towel, and halve lengthwise. On a foil-lined baking sheet, toss with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer and roast on top rack until browned on outside and tender inside, 20-25 minutes.

2. Roast Broccoli

Meanwhile, rinse broccoli, pat dry with paper towel, and separate into florets. On a foil-lined baking sheet, toss with 1 tablespoon olive oil, salt, and pepper. Arrange in a single layer and roast below potatoes until browned and just tender, about 15 minutes.

3. Prepare Ingredients

Meanwhile, peel shallot and mince. Mince capers and cornichons. Rinse tarragon and parsley. Pick leaves, discarding stems, and finely chop. Separate 1 hard-boiled egg yolk from white. Place yolk in a large bowl, reserving white.

4. Prepare Gribiche

Mash egg yolk until smooth. Add Dijon mustard and red wine vinegar to bowl and whisk to combine. Continue to whisk while slowly drizzling in 2 tablespoons olive oil. Continue to whisk until gribiche is thick and emulsified.

5. Finish Gribiche

Roughly chop reserved egg white and remaining hard-boiled egg. Add chopped eggs, capers, cornichon, and herbs to bowl with gribiche. Stir to combine.

6. Plate Gribiche

Add roasted broccoli and potatoes to bowl with gribiche and toss to coat. Taste and add salt and pepper as needed. Divide evenly between 2 bowls. Serve hot or at room temperature.

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