Caramelized Broccoli & Cauliflower Croquettes w/ Poached Eggs & Gremolata Hollandaise


Caramelized Vegetable Croquettes

  • 2 cups coarsely mashed Yukon Gold potatoes

  • 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 high polyphenol EVOO for sauteing & frying

  • 1/3 cup cherve (fresh goat cheese) creme fraiche, or sour cream

  • 1/3 cup freshly grated Pecorino Romano

  • fresh ground pepper

  • 2 large eggs beaten

  • 2 cups panko bread crumbs

  • mixed baby greens (optional)

Gremolata Hollandaise Sauce*

  • 3 large room temperature egg yolks

  • 1 tablespoon freshly squeezed lemon juice

  • 1 tablespoon Sicilian Lemon White Balsamic

  • 1/2 cup unsalted butter

  • 1/2 cup UP Gremolata Olive Oil

  • 1 teaspoon kosher salt

  • freshly cracked pepper (optional)


Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees. In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks. Briefly process to blend. With the motor running, slowly drizzle in warmed olive oil and butter. *Raw egg warning.

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