Caramelized Broccoli & Cauliflower Croquettes with Poached Eggs & UP Gremolata Hollandaise

Caramelized Vegetable Croquettes

2 cups coarsely mashed Yukon Gold potatoes

1 cup broccoli florets, coarsely chopped

1 cup cauliflower florets, coarsely chopped

1 medium shallot, thinly sliced

2 cloves garlic, minced

1/2 cup + 2 tablespoons Oro Bailen Picual for sauteing & frying

1/3 cup cherve (fresh goat cheese) creme fraiche, or sour cream

1/3 cup freshly grated Pecorino Romano

fresh ground pepper

2 large eggs beaten

2 cups panko bread crumbs

mixed baby greens (optional)

 

Gremolata Hollandaise Sauce*

3 large room temperature egg yolks

1 tablespoon freshly squeezed lemon juice

1 tablespoon Sicilian Lemon White Balsamic

1/2 cup unsalted butter

1/2 cup UP Gremolata Olive Oil

1 teaspoon kosher salt

freshly cracked pepper (optional)

 

Heat the butter and olive oil in a small sauce pan until very warm, about 180 degrees.  In the bowl of a food processor or in the jar of a blender, add the vinegar, lemon juice, salt, pepper, and egg yolks.  Process briefly to blend everything.  With the motor running, slowly drizzle in warmed olive oil and butter.