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Mustard Sauce over Potato Cubes, Cauliflower/Broccoli

 

 


 

Cascading Kitchen Notes

Mustard Sauce over Potato Cubes,

Cauliflower or Broccoli or Both

  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 of whatever you have) or both into small floret’s-steam for 5 min. 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…as much as you like.  Once the shallots 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

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