Roasted endive and potatoes with gribiche

Name: Roasted endive and potatoes with gribiche
Prep time: 20 min
Cook time: 25 min
Total time: 20 min
Yield: 4
Cuisine: french
Ingredients: 5 endives; 12 new potatoes; 5 eggs; 5 cornichons; 1 tbsp capers in brine; 1 tbsp parsley; 1 tbsp tarragon; 150 ml mayonnaise; 0.5 tbsp grainy mustard; 1 tsp sherry vinegar; olive oil; salt; pepper

Based on 23 ratings

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Devan Grimsrud

Food Editor at Kitchen Stories

www.instagram.com/devan.grimsrud/

"This recipe combines two roasted vegetables, simply prepared, with a unique sauce that sits somewhere between remoulade and German green sauce. Inspired by a great article appreciating gribiche on one of my favorite digital food publications, Taste, the flavors of the gribiche—tangy, tart, and eggy with some notes of anise—complement the bitter endive and mild new potatoes. You could really use this sauce on a wide variety of vegetables or meats from green beans to trout, asparagus to carrots, or even as a chunky spread for cold sandwiches."

Difficulty

Easy 👌

Preparation

20 min

Baking

25 min

Resting

0 min

Ingredients

2Servings

2½

endives

new potatoes

2½

eggs

2½

cornichons

½ tbsp

capers in brine

½ tbsp

parsley

½ tbsp

tarragon

75 ml

mayonnaise

¼ tbsp

grainy mustard

½ tsp

sherry vinegar

olive oil

salt

pepper

Utensils

oven, cutting board, knife, baking sheet, pot, slotted spoon, bowl, rubber spatula

Nutrition per serving

Cal675

Fat39 g

Protein19 g

Carb61 g

Step 1/4
- 2½ endives
- 6 new potatoes
- oven
- cutting board
- knife
Preheat oven to 200°C/390°F. Trim the bottom of the endive and remove the outer leaves of each endive, discarding any that are wilted or discolored. Then, slice in quarters lengthwise. Quarter new potatoes.
Step 2/4
- olive oil
- salt
- pepper
- baking sheet
Transfer quartered endive and potatoes to a baking sheet, drizzle with olive oil, season with salt, and toss to combine. Arrange endive cut-side up and potatoes cut-side down. Transfer to the oven and roast at 200°C/390°F for approx. 25 min., until tender and golden brown, turning halfway through.
Step 3/4
- 2½ eggs
- pot
- slotted spoon
In the meantime, bring water in a pot to a boil. Gently lower the eggs into the boiling water and cover with a lid. Reduce heat and cook egg for approx. 9 min., until hard boiled and firm. Remove from heat and fill pot with ice water.
Step 4/4
- 2½ cornichons
- ½ tbsp capers in brine
- ½ tbsp parsley
- ½ tbsp tarragon
- 75 ml mayonnaise
- ¼ tbsp grainy mustard
- ½ tsp sherry vinegar
- bowl
- rubber spatula
Peel the eggs, then finely chop along with cornichons, capers, parsley, and tarragon, and add to a bowl. Add the mayonnaise, mustard, and sherry vinegar. Mix well and season to taste with salt and pepper. Serve roasted endive and potatoes with gribiche underneath, over the top, or on the side. Enjoy!
Enjoy your meal!