On Tap Oil & Vinegar Recipe Detail

Caramelized Broccoli & Cauliflower Croquettes

with Poached Eggs & Homemade Hollandaise
with Milanese Gremolata Olive Oil & Sicilian Lemon White Balsamic

Ingredients:

Caramelized Vegetable Croquettes

• 2 cups Yukon Gold potatoes, coarsely mashed
• 1 cup broccoli florets, coarsely chopped
• 1 cup cauliflower florets, coarsely chopped
• 1 medium shallot, thinly sliced
• 2 cloves garlic, minced
• 1/2 cup + 2 tablespoons Extra Virgin Olive Oil (sauteing & frying)
• 1/3 cup fresh cherve (goat cheese), creme fraiche, or sour cream
• 1/3 cup fresh Pecorino Romano, grated
• fresh ground pepper
• 2 large eggs, beaten
• 2 cups panko bread crumbs
• mixed baby greens (optional)



Gremolata Hollandaise Sauce (*contains raw eggs)

• 3 large egg yolks, room temperature
• 1 Tbsp freshly squeezed lemon juice
• 1 Tbsp Sicilian Lemon White Balsamic
• 1/2 cup butter, unsalted
• 1/2 cup Milanese Gremolata Olive Oil
• 1 tsp kosher salt
• freshly cracked pepper (optional)


• 6 large Eggs - poached

Directions:

Heat butter and olive oil in small sauce pan until very warm, about 180°F. In food processor or blender, add vinegar, lemon juice, salt, pepper, and egg yolks. Process briefly to blend. With motor running, slowly drizzle in warmed olive oil and butter.

In pan set over medium-high heat, add two Tbsp olive oil. Add shallots, broccoli, and cauliflower and sauté until golden brown and slightly caramelized (about 20 minutes). Add garlic in last minute.

Place coarsely mashed potatoes in large bowl and add goat cheese, pepper and salt. Put caramelized veggie mixture into potatoes and mix gently, keeping veggies intact as much as possible.

Place beaten egg into wide flat container. Place Panko bread crumbs into another bowl. Season egg with a little salt.

Once potato mixture has cooled enough to handle, form six patties about 4" wide and 1" thick. Dip each patty into seasoned egg, then into bread crumbs, gently pressing crumbs on to patty. Set patties on lined baking sheet and set aside.

Heat 1/2" of olive oil in wide, heavy sauté pan over medium-high heat until it reaches 325°F on a deep fry thermometer. Pan fry patties until golden brown on both sides - set aside on a lined baking sheet.

Poach 6 large eggs.

To assemble, arrange mixed baby greens on a plate. Top with warm veggie patty. Set poached egg on top veggie patty and ladle Hollandaise over top.

Serves 6.