A tasty dish that will wow your guests!
ROASTED SUNCHOKES WITH POACHED EGGS AND GREEN BEAN SALAD
1/3 cup olive oil (plus 2 tablespoons, divided)
1 pound sunchokes (peeled, halved)
4 cups leeks (white parts only, cut into 3/4-inch rings)
1 lemon (halved)
2 teaspoons white vinegar
4 large eggs
1/4 cup apple cider vinegar
1 tablespoon honey
2 teaspoons Dijon Mustard
1 clovegarlic(peeled, grated)
1/2 pound green beans (ends trimmed, sliced thinly on a bias
1/2 cup parsley (leaves only)
Preheat the oven to 450ºF.
Fill a large bowl with water and squeeze the lemon in the water. Add the lemon halves to the water. As you peel the sunchokes and cut the leeks, add them to the bowl of lemon water.
Drain the sunchokes and leeks and dry with a clean kitchen towel. Return the sunchokes, leeks and lemon halves to the large bowl, drizzle with 2 tablespoons of olive oil and season with salt and pepper tossing to coat. Spread out into one layer on a baking sheet and roast until golden brown and tender, about 10 – 15 minutes. Remove from the oven, squeeze any remaining lemon juice over the sunchokes and leeks and set aside to cool slightly.
In a large bowl, whisk together the cider vinegar, honey, Dijon mustard and garlic. Slowly drizzle in 1/3 cup of olive oil and whisk together until emulsified. Season with salt and pepper. Add the green beans and parsley leaves and toss to combine.
To Poach Eggs: Bring a large pot of water to a simmer and add vinegar.
Crack each egg into small individual dishes and set aside.
Stir the water with a spoon creating a swirling motion in the water. Gently drop each egg, one at a time, in the moving water and poach, untouched, until the whites set, about 3 – 4 minutes.
To Serve: Spoon the roasted sunchoke and leek mixture onto a plate and place a poached egg on top. Top with the green bean salad and a drizzle of olive oil.
Tip: If you can’t find sunchokes in your local market, fingerling potatoes make a great substitute!