Do you like roasted potatoes? What about roasted veggies like broccoli, asparagus or brussel sprouts? (Btw: if you think you don’t like brussel sprouts – I’ll be posting a roasted brussel sprouts recipe that will make you drop to your knees and recite a catechism or, being that I was raised Episcopalian, I’m not totally sure what I’m talking about…) Anyway, if you like roasted veggies & potatoes, you will LOVE broccoli gribiche!
I LOVE this dish!!! My kids didn’t feel the same but I LOVE THIS DISH!! This dish ROCKS!!! Try it!! You know where I got this recipe: Super Natural Every Day. This cookbook is full of simple yet amazing recipes. I haven’t made one bad thing from this cookbook…yet.
Don’t be overwhelmed by the recipe – all you do is roast the potatoes & broccoli and toss with a sauce. Not that you were. Getting overwhelmed that is. (Projecting much, Christina?)
It’s great the next day too!
Here’s what you need:
All these ingredients can be found at Trader Joe’s.
INGREDIENTS:
1.5 LBS small fingerling potatoes, unpeeled, scrubbed & dried (or cut larger potatoes)
1/2 c + 2 TBSP olive oil
salt
12 oz broccoli florets (I peel & slice the stems too)
4 large eggs, hard cooked & peeled
2 TBSP wine vinegar
1 tsp Dijon style mustard
1 TBSP capers, chopped
2 shallots, finely chopped
1 TBSP parsley, chopped
1 TBSP tarragon, chopped
1 TBSP chives, chopped
(use dry herbs if you are in a pinch!)
First you’re going to roast the veggies. Potatoes take longer than broccoli. Incidentally, your potatoes should be no thicker than your biggest finger (middle?). Mine were a little thick so I halved or quartered accordingly.
Also, when a recipe calls for the broccoli florets only, I still peel the stalks/stems & slice into coins. They’re really yummy & tender once you’ve peeled them and I hate wasting them. The kids actually like them better than the florets due to the texture I think.
1. Preheat oven to 400.
2. Toss potatoes with a TBSP of olive oil and a pinch or two of salt. Spread evenly on a baking sheet. Do the same with the broccoli but keep it SEPARATE since broccoli roasts faster. Place potatoes in oven. Bake for 15 mins.
After 15 mins, toss or turn with a spatula & put the broccoli in for another 15 minutes. I actually made ‘em share a baking sheet b/c I was dreading the clean up. But I realized that was kind of dumb afterwards.
Here they are crammed together on one baking sheet.
4. In a medium-sized bowl, mash up the egg yellow. Reminds of this episode of “Between Two Ferns”. (Click that link if you like Zach Galifianakis. You will laff really hard.)
Slowly drizzle in the olive oil, very slowly, whisking all the while.
Add the vinegar & mustard & whisk.
Stir in the capers, shallots, herbs & 1/4 tsp salt.
Coarsely chop the remaining eggs & gently add them to the dressing.
Place the potatoes & broccoli in a large bowl, pour 3/4ths of the dressing atop and combine very gently. Add more dressing to taste! (I added the whole thing & loved it!)
Some would serve this as a hearty side but for me it’s the perfect lunch or light dinner.
Broccoli Gribiche
Author: Christina Cox (source: Super Natural Every Day)
Recipe type: Main
Prep time:
Cook time:
Total time:
Serves: 2-4
Wholesome comfort food that satisfies all your cravings!
Ingredients
- 1.5 LBS small fingerling potatoes, unpeeled, scrubbed & dried (or cut larger potatoes)
- ½ c + 2 TBSP olive oil
- salt
- 12 oz broccoli florets (I peel & slice the stems too)
- 4 large eggs, hard cooked & peeled
- 2 TBSP wine vinegar
- 1 tsp Dijon style mustard
- 1 TBSP capers, chopped
- 2 shallots, finely chopped
- 1 TBSP parsley, chopped
- 1 TBSP tarragon, chopped
- 1 TBSP chives, chopped
- (use dry herbs if you are in a pinch!)
Instructions
- Preheat oven to 400. First you’re going to roast the veggies. Potatoes take longer than broccoli. Incidentally, your potatoes should be no thicker than your biggest finger.
- Toss potatoes with a TBSP of olive oil and a pinch or two of salt. Spread evenly on a baking sheet. Do the same with the broccoli but keep it SEPARATE since broccoli roasts faster. Place potatoes in oven. Bake for 15 mins. Toss, add separate baking sheet with broccoli & bake for another 15 minutes.
- In a medium-sized bowl, mash up the egg yellow.
- Slowly drizzle in the olive oil, very slowly, whisking all the while. Add the vinegar & mustard & whisk. Stir in the capers, shallots, herbs & ¼ tsp salt.
- Coarsely chop the remaining eggs & gently add them to the dressing. Place the potatoes & broccoli in a large bowl, pour ¾ths of the dressing atop and combine very gently. Add more dressing to taste!
Notes
I didn’t include the egg boiling time. Btw: here’s a foolproof way to boil your eggs:
1. Place eggs in sauce pan of cold water (water should cover the eggs by an inch.)
2. Turn on the heat to high.
3. When water starts to fully boil, turn heat off & set timer to 20 minutes.
4. Voila! Eggs are hard boiled!
Rinse under cold water just enough to be able to peel them.
Source: Super Natural Every Day
