35 min

Nibbled vegetables with sauce gribiche

Name: Nibbled vegetables with sauce gribiche
Cook time: 35 min
Yield: 4
Ingredients: Für die Sauce Gribiche; 1.00 TL Dijon Senf; x 2.00 Eier; 4.00 EL kalte Gemüse- oder Hühnerbrühe; 4.00 EL Vallée des Baux-de-Provence Olive Oil PDO; 1.00 TL Nonpareilles Kapern aus dem Glas; x 0.50 Sardelle (Anchovis); einige Halme Schnittlauch; einige Zweige krause Petersilie; x 0.50 Zweig Estragon (optional); weißer Pfeffer aus der Mühle; Estragon- oder Weißweinessig; Für die Gemüse; 100.00 g Blumenkohl; x 1.00 dicke Möhren; Bio-Gurke; 0.50 Bund Radieschen

By Stevan Paul, Editor

Crudités is the name of the light nibble vegetable mix of raw vegetables, served in France as summer snack. You can adapt the sauce's herbs according to taste. Chervil, basil or coriander also go well - just make sure to stir the chopped herbs into the sauce quickly so you taste all the falvours of the herbs!

Ingredients For

For the sauce gribiche
Dijon mustard 2 tsp
Eggs x 2
cold vegetable or chicken stock 8 tsp
Vallée des Baux-de-Provence Olive Oil PDO

8 tsp See the article
capers 2 tsp
anchovy x 1
few stalks of chives
few sprigs of curly parsley
sprig tarragon (optional) x 1
white pepper from the mill
tarragon or white wine vinegar
For the vegetables
cauliflower 200 g
thick carrots x 2
organic cucumber x 1
bunch of radishes x 1

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Preparation

For the gribiche sauce: crack the eggs, put them in boiling water and cook for 10-12 minutes. Cool in cold water and peel. Separate the yolks and whites of the boiled eggs. Mash the yolks with the tines of a fork and stir in with the mustard and, using a whisk, also stir in the stock by the spoonful, then the oil by the spoonful. Chop the egg white, capers and anchovies and stir in. Cut the chives into small rolls, finely chop the parsley and tarragon and stir in. Season the sauce with salt, pepper and a dash or two of vinegar.

For the vegetables, cut the cauliflower into small florets and boil for 2-3 minutes in heavily salted water. Drain and rinse under cold water. Wash the radishes and cut them in half. Peel and slice the carrots, slice the cucumber. Arrange everything and serve with the gribiche sauce.