Caramelized Broccoli & Cauliflower Croquettes w/ Poached Eggs & Gremolata Hollandaise
Caramelized Vegetable Croquettes:
  • 2cups coarsely mashed Yukon Gold potatoes
  • 1cup broccoli floretscoarsely chopped
  • 1cup cauliflower floretscoarsely chopped
  • 1 medium shallotthinly sliced
  • 2cloves garlicminced
  • 1/2cup + 2 tablespoons high polyphenol EVOO for sauteing & frying
  • 1/3cup cherve creme fraicheor sour cream, fresh goat cheese
  • 1/3cup freshly grated Pecorino Romano
  • fresh ground pepper
  • 2 large eggs, beaten
  • 2cups panko bread crumbs
  • mixed baby greensoptional
Gremolata Hollandaise Sauce*
  • 3 large room temperature egg yolks
  • 1tablespoon freshly-squeezed lemon juice
  • 1tablespoon Sicilian Lemon White Balsamic
  • 1/2cup unsalted butter
  • 1/2cup UP Gremolata Olive Oil
  • 1teaspoon kosher salt
  • freshly cracked pepperoptional
  1. Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees.
  2. 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.