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3 December, 2017

Broccoli-New Potato Gribiche

Posted in : Recipes on by : Chef Spaulding

Serves 6

Egg or egg-less (so not a French Sauce Gribiche)

Ingredients

  • New or Fingerling Potatoes  ||  1-1/2 lbs  || unpealed, large potatoes cut.
  • Broccoli Florets  ||  12 oz
  • Olive oil  || 2 Tbsp
  • Sea Salt  || 2 pinches

For “Gribiche” Sauce

  • Extra Virgin Olive Oil  ||  1/2 cup
  • Red Wine Vinegar  ||  2 Tbsp
  • Dijon Mustard  ||  1 tsp
  • Shallot, chopped  || 2 each
  • Tofu, firm, chopped in 1/8″ cubes  ||  4 oz
  • Paprika  ||  1/4 tsp
  • Capers, chopped  ||  1 Tbsp
  • Parsley, chopped  || 1 Tbsp
  • Tarragon, chopped  || 1 Tbsp
  • Chives, chopped  || 1 Tbsp

Steps

Roast vegetables

  • Preheat oven to 400F.
  • Toss potatoes with the olive oil and salt, spread out on a baking sheet
  • Roast until cooked and starting to brown, about 30 mins.
  • About 15 mins before potatoes are done, toss the broccoli in olive oil and a pinch of salt. Spread on their own baking sheet or add to the potatoes sheet (one less sheet to clean).

Dressing

  • Whisk Olive Oil, Mustard, Paprika. Whisk in Red Wine Vinegar.
  • Add Capers, Herbs and 1/4 of theTofu.

Assemble

  • Toss the warm Vegetables with about two thirds the Dressing, add additional Dressing to taste.
  • Serve in a bowl or platter.

Notes

  • For the Egg version of the Gribiche sauce.
    • Substitute 4 hard boiled Eggs (rather than Tofu).
    • Remove the Paprika.
    • Mash the yolk of 1 of the eggs, slowly add the Olive Oil until smooth.
    • Whisk in the Red Wine Vinegar, Mustard. Add Capers, Herbs.

References

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