Catherine Fulvio's roasted potatoes with tenderstem broccoli and creamy tarragon dressing.
This is a marriage made in heaven – heirloom potatoes, roasted with fresh broccoli and the most delicious of dipping sauces!
- 800g Ballymakenny farm potatoes, scrubbed and roughly chopped
- 2 tbsp Irish rapeseed oil
- 1 large stalk rosemary
- Salt and freshly ground black pepper
- 400g tenderstem broccoli
- Large knob butter
- 2 tablespoons water
For the tarragon dressing
- 100ml crème fraiche
- ½ lemon, juice only
- ½ tsp sugar
- 1 tsp Irish wholegrain mustard
- 60ml Irish rapeseed oil
- 1 spring onion, finely chopped
- 2 tsp tarragon, finely chopped
- Salt and white pepper
- For the potatoes, preheat the oven to 200°C/fan 180°C/gas 6. Place the potatoes, oil, rosemary leaves, salt and freshly ground black pepper in a bowl and toss well.
- Transfer to a roasting pan and roast for 50 minutes until golden and cooked, shaking the pan from time to time.
- To prepare the broccoli, heat a large frying pan that has a lid, add the butter and let it melt, then add the broccoli and sauté on a medium heat for 3-4 minutes. Then add a few tablespoons of water, reduce the heat, cover and let the broccoli steam-fry – this will take about 3-4 minutes (it may take longer depending on the thickness of the broccoli stems). As soon as its ready remove from the heat.
- To prepare the dressing, place the crème fraiche, lemon juice, sugar, wholegrain mustard and season with salt and freshly ground black pepper in a bowl.
- Slowly pour in the oil while whisking until smooth.
- Stir in the spring onion and tarragon. Store in the fridge for up to 2 days if you are not going to use it immediately.
- To serve, place the roasted potatoes in the centre of a platter and arrange the roasted broccoli on the outside. Spoon over some tarragon dressing.