Mustard Sauce over Potato Cubes, Cauliflower/Broccoli
Posted on by Terrie
Cascading Kitchen Notes
Notes

Mustard Sauce over Potato Cubes,
Cauliflower, Carrots, Broccoli, One or All
- Cut potatoes (about a pound) into ½ inch cubes-steam until cooked but still firm. (6-9 min) Set aside.
- Cut cauliflower or broccoli (throw in some carrots or whatever you have) or both into small florets. Steam for 5 minutes and set aside.
-
Prepare mustard sauce:
- Melt 1 cube butter over low heat in a heavy sauté pan.
- 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.)
- Add:
- 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 Tbs capers
- 2 tsp Dijon mustard
- 2 cloves garlic-minced
- 1 Tbs fresh oregano
- Zest from 1 lemon or lime
- Salt and pepper
- Cook for 5 min over med. low heat. You’ll know it’s ready when you begin to smell the zest!
- Melt 1 cube butter over low heat in a heavy sauté pan.
- Place cooked potato cubes and cauliflower/broccoli in a large bowl.
- Toss w/ mustard sauce and serve on a large platter.
- Garnish with olives of your choice.
- 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
