Save to your scrapbook
Jersey Royals and spring cabbage with mustard hollandaise
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
750g Jersey Royals (or new potatoes)
2 bay leaves
1 pointed spring cabbage, thickly shredded
125ml white wine
3 tbsp essential Waitrose white wine vinegar
1 echalion shallot, diced
3 thyme sprigs
6 black peppercorns
3 egg yolks
1 tbsp lemon juice
200g essential Waitrose unsalted butter, melted
1½ tbsp dijon mustard
1. Put the potatoes, bay leaves and a pinch of salt in a large pan; cover with cold water and bring to the boil. Simmer for 15 minutes,until just cooked through. Leave to cool in the cooking water whileyou prepare the remaining ingredients. Bring another pan of water to the boil. Boil the cabbage for 2 minutes, then drain; set aside.
2. For the hollandaise, boil the wine, vinegar, shallot, thyme and peppercorns together until reduced to 1 tbsp. Sieve; discard the solids. Put the egg yolks in a blender and, with the motor running, pour in the hot reduction and then the melted butter in a thin stream. Season with salt and the lemon juice; stir in the mustard.
3. Preheat the grill to high. Drain the potatoes and arrange in a serving dish with the cabbage; spoon over the hollandaise. Place under the grill, watching carefully, until glazed and golden – about 2 minutes. Serve with sliced ham, fish or smoked meat.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in April 2015.