Roasted endive and potatoes with gribiche

Based on 8 ratings
Devan

Devan

“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 👌
20
min.
Preparation
25
min.
Baking
0
min.
Resting

Ingredients

Servings:-4+
endives
12 new potatoes
eggs
cornichons
1 tbsp capers in brine
1 tbsp parsley
1 tbsp tarragon
150 ml mayonnaise
½ tbsp grainy mustard
1 tsp sherry vinegar
olive oil
salt
pepper
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
675
Protein
19g
Fat
39g
Carb
61g

Step 1/4

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.
  • 5 endives
  • 12 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

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.
  • 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

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.
  • 5 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

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!
  • 5 cornichons
  • 1 tbsp capers in brine
  • 1 tbsp parsley
  • 1 tbsp tarragon
  • 150 ml mayonnaise
  • ½ tbsp grainy mustard
  • 1 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!