Mustard Sauce over Potato Cubes,

Cauliflower, Carrots, Broccoli, One or All

1. Cut potatoes (about a pound) into ½ inch cubes-steam until cooked but still firm. (6-9 min)   Set aside.
2. Cut cauliflower or broccoli (throw in some carrots or whatever you have) or both into small florets.  Steam for 5 minutes and set aside.

3. Prepare mustard sauce:

   1. Melt 1 cube butter over low heat in a heavy sauté pan. 
      1. Alternatively, you can use 1/2 C of olive oil.  (If you eat the dish as a cold salad later on, the olive oil will have a better mouthfeel, unlike the congealed butter.)
   2. Add:
      1. minced shallots and/or sliced white portion of leeks into ½ moon shapes…as much as you like.  Once the shallots/leeks are soft add:
      2. 2 Tbs capers
      3. 2 tsp  Dijon mustard
      4. 2 cloves garlic-minced
      5. 1 Tbs fresh oregano
      6. Zest from 1 lemon or lime
      7. Salt and pepper
   3. Cook for 5 min over med. low heat.  You’ll know it’s ready when you begin to smell the zest!
4. Place cooked potato cubes and cauliflower/broccoli in a large bowl.
5. Toss w/ mustard sauce and serve on a large platter.
6. Garnish with olives of your choice.
7. Squeeze the juice from the lemon/lime  over the entire dish once it has been prepared on the serving platter.

Serve w/ grilled chicken or fish

Back to The Cascading Kitchen