colored vegetables pop against the tangy and vibrant yellow sauce in this dish. To
keep vegetables eye-catching and appealing—leave the skin
on potatoes, slice purple carrots at an angle to reveal the contrast of
their bright orange centers, and remove vegetables from the oven while
their colors are still brilliant. Over cooking leads to drab and dull
colors, especially in broccoli and peppers.
1 ½ c diced potatoes
3 c chopped mixed vegetables (try cauliflower, broccoli, and/or cabbage with carrots, peppers and onions)
2 hard-boiled egg whites, chopped (yolks removed and reserved for mustard-garlic sauce)
Salt and pepper
Preheat oven to 350. Toss the potatoes with enough olive oil to coat, sprinkle with salt and pepper and spread them on a rimmed baking sheet. Put them in the oven and bake for 10 minutes. While the potatoes bake, toss the remaining vegetables with olive oil, salt and pepper.
After 10-12 minutes, pull baking sheet out of the oven and add mixed vegetables. Give everything a stir to evenly distribute; make sure potatoes aren’t sticking to the pan. Place baking sheet back in the oven and cook for another 10-15 minutes. You want to remove the sheet from the oven as soon as potatoes are done and vegetables are cooked to your liking. While the vegetables roast, assemble the mustard-garlic sauce:
2 T olive oil
1-2 cloves finely minced garlic
¼ cup white wine
2 T white vinegar
2 T coarse ground mustard
1 pinch of marjoram leaves (leaves from 1-2 sprigs)
1 pinch of savory (leaves from 1 sprig), finely chopped
2 hard-boiled egg yolks
Heat oil in a small saucepan on medium low. Add garlic and cook until it’s soft. Add the wine and vinegar and stir, scraping the bottom to de-glaze the pan. Then add mustard and reduce the heat to low. Stir to combine and cook over low heat for 2 minutes. Turn off the burner, but don’t remove the pan. Add herbs. While the garlic cooks, mash the egg yolks thoroughly in a small cup or bowl (finely mashed, so there are no large pieces).
After adding herbs to the sauce, stir in the mashed egg yolks. Mash yolks until sauce has smooth consistency. When both the sauce and vegetables are done, immediately combine them—mixing gently—and serve.