Potato Confit with Vegan Sauce Gribiche is the ultimate french comfort food. We created a composed dish by pairing the potatoes it with vegan sauce gribiche, garlic and cornichons encircled with baby mustard greens.
Sauce gribiche is a classic french sauce traditionally made from hard boiled eggs. Some would say it's reminiscent of an egg salad. This recipe really hits a home run with the combination of black salt, mustard and getting the textures just right. We've paired it with a traditional potato confit and the two together are luscious and satisfying.
WHAT YOU NEED...
Potatoes: We used fingerling potatoes but any small waxy potato would work.
Extra Virgin Oil Oil: Using the more neutral oil is traditional but I really like the floral notes that the olive oil brings to the dish.
Tofu: firm tofu is the best choice for the vegan sauce gribiche and always buy organic tofu.
Black Salt/Kala Namak: is actually pink and we use the powder form. This bring that eggy sulphur to the dish that really make it taste authentically eggy.
Cornichons/Gherkins: whatever you like to call these delicious little pickles, they are the perfect punch of flavor for this dish.
Capers: bring another briny element to the dish with their own brand of floral brightness that should not be overlooked.
How To Make Potato Confit
Fingerling Potatoes with brine ingredients. Allow to bask in the brine for 6 hours overnight.
Olive oil with aromatics including sage, garlic, bay leaf and cornichons make up the base for the fingerling potatoes to confit.
Potato confit before and after cooking for 3 hours.
One the cooked potatoes are cook, allow to set in the refrigerator for 2-3 days.
How to Make Vegan Sauce Gribiche
The first step is to make the vegan "egg yolk". Tofu is the base and we cook it to intensify the flavors.
Cook the tofu until just about all the water is gone. Next, puree until smooth.
Finished vegan "egg yolk" puree.
Raw and then cooked tofu for the vegan "egg whites".
Combine ingredients to mix.
When storing the potatoes in the oil, make sure they are completely cover with the oil to ensure complete preservation.
Mustard green pairs perfectly with the dish. Arugula or frisée would work as well.
Servings: 4 People
Potato confit is naturally vegan and this recipe will guide you through the steps to make the perfect dish.Print Recipe
How to Brine Fingering Potatoes
- Combine the water, brown sugar, kosher salt, and allspice berries. Bring the liquid to a boil.
- Add the potatoes to the heat and allow to set for 6 -12 hours. Make sure the potatoes are completely covered with the brine.
- Remove the potatoes and lightly dry them with a paper towel.
- Set aside.
How to make Confit Potatoes
- Preheat the oven to 250 degrees.
- Gently heat the extra virgin olive oil over medium heat. Add the sage, gherkins, garlic, and salt. Stir to combine.
- Add the dry brined potatoes. Make sure that the potatoes are completely covered with the extra virgin olive oil.
- Cover the potatoes, and place them in the oven cooking for 2-3 hours.
- A sharp knife should easily slide into the potato when cooked.
- Allow the potatoes to cool completely while sitting on the countertop.
- Remove the herbs, garlic confit, and gherkins. Make sure the potatoes are completely covered with oil. You might need to add a little. Place the potatoes in the refrigerator for at least 2 days and up to 10 days.
How to Sauté Confit Potatoes
- Remove the potatoes from the oil with a fork or tongs. Heat a heavy cast iron pan over medium heat. Place the potatoes in the pan, and cook the potatoes until crispy and golden brown on all sides. I find it best to cook the potatoes on top of the stove rather than place them in the oven, this allows me to keep rolling the potato making sure we get that crisp extra without the skin getting too dark.
- Try to time it so that everything is ready to go and the potato is the last thing to hit the plate. This will insure that the potato is crispy and at its best.
Nutritional values are an estimate.
Calories: 365kcal | Carbohydrates: 39g | Protein: 4g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Cholesterol: 0.2mg | Sodium: 7711mg | Potassium: 756mg | Fiber: 4g | Sugar: 7g | Vitamin A: 24IU | Vitamin C: 36mg | Calcium: 53mg | Iron: 2mg
Vegan Sauce Gribiche
Servings: 4 People
Sauce gribiche is a classic french sauce traditionally made from hard-boiled eggs. Some would say it's reminiscent of an egg salad. This recipe hits a home run with the combination of tofu, black salt, and mustard.Print Recipe
Tofu "Egg Yolk" Puree
How to Make Tofu "Egg Yolk" Puree
- Dice the tofu.
- Combine the water, tofu, carrots, poultry seasoning, and turmeric. Stir to combine.
- Gently cook over low heat. The goal is to have the carrots tender and most of the liquid reduced.
- Place the tofu mixture in a cup, and add the Dijon mustard, red wine vinegar, and Olive Oil. Using an immersion blender, purée until smooth and thick.
- Season with black salt, start with half, mix, and taste. This is a very personal flavor profile, so adjust it to meet your expectations.
- Set aside in the refrigerator.
How to make Tofu "Egg White"
- Preheat the oven to 300 degrees.
- Dice the tofu into small dice, more in the shape of a rectangle.
- Season the tofu with, kosher salt and mirin. Toss to coat.
- Spread the tofu on a baking sheet in an even layer.
- Cook for 15 minutes.
- Allow cool.
- Combine the tofu egg white, the tofu egg yolk, gherkins, capers, chives, and parsley.
- Mix and gently smash the mixture as you are combining the ingredients.
- Adjust the thickness of the sauce with additional plant milk and olive oil as needed.
Nutritional values are an estimate.
Calories: 228kcal | Carbohydrates: 9g | Protein: 11g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Sodium: 1139mg | Potassium: 65mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1629IU | Vitamin C: 4mg | Calcium: 175mg | Iron: 2mg