Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, sunchoke (jerusalem artichoke) and leek breakfast pie. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
This sunchoke and leek soup is topped with mushrooms cooked in butter and watercress for an tasty and warm meal. Heat the olive oil in a large pot over medium heat. Stir the sunchokes, celery, carrot, and garlic into the leeks.
Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie is one of the most popular of recent trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie is something that I’ve loved my whole life.
To begin with this recipe, we have to first prepare a few ingredients. You can have sunchoke (jerusalem artichoke) and leek breakfast pie using 12 ingredients and 15 steps. Here is how you cook it.
The ingredients needed to make Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie:
- Take 1 Pie Crust
- Take 1 slice Thick Cut Smoked Bacon
- Prepare 1 large Leek
- Take 1 lb Sunchokes (Jerusalem Artichokes)
- Prepare 2 tsp Smoked Hot Paprika
- Get 2 tsp Fresh Cracked Pepper
- Prepare 1 tsp Salt
- Make ready 1 1/4 cup Whole milk
- Get 1/4 cup Sour Cream
- Get 6 Eggs
- Get 1/4 tsp Fresh Nutmeg
- Prepare 1/3 cup Parmigiano Reggiano
Supercook clearly lists the ingredients each recipe uses, so you can find the perfect recipe quickly! It uses parmesan, parsley, bell pepper, milk, leek, olive oil, shallot, vegetable stock, flour, butter, jerusalem artichoke, chive, yogurt, bread. The Jerusalem Artichoke (Helianthus tuberosus) is a perennial sunflower native to North America. Don't eat them for breakfast or lunch (on days when you have to go to work or be in the public).
Steps to make Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie:
- Preheat oven to 400°F
- Take a 9 inch glass pie dish and roll out pre-made crust (don't judge me, I'm lazy and the Pillsbury crust is totally sufficient) into the dish, folding the excess over and making a robust crust with the aesthetic of your choosing.
- Using a mandolin slice the Sunchokes and Leeks and set them aside separately.
- Heat a large frying pan on medium high and when heated about 7 minutes add the strip of bacon, cut into 1/2 inch pieces.
- Once the bacon renders down a bit (gets everything deliciously greasy), toss in the Sunchokes and cook with a lid on for 5-10 minutes.
- Add in the Leeks, paprika, pepper, and salt (if you have a good smoked salt, now is the time to use it) and cook for another 15 minutes with the lid on.
- As the goodness cooks down, add milk and sour cream to a blender. mix until smooth.
- Then add eggs into the milk mixture and blend just enough to make the mixture uniform. You want to ensure that not too much air gets incorporated. If there is a significant amount of froth, then you over did it, but don't worry, just let it settle for a few minutes.
- Grate the nutmeg into the egg mixture and stir slightly.
- Hop back over to the Sunchokes and Leeks mixture and test for doneness. The Sunchokes should have the texture of you a cooked, sliced potato. Once everything in the fry pan is cooked, and it into the pie crust and spread evenly.
- Add the milky egg mixture to the pie and using some of the liquid, baste the edge of the crust.
- Take aluminum foil and place it around the crust. This will ensure that the crust will not burn/ cook faster than the rest of the pie. I found out that the easiest way to do this is to take a large enough square of foil to cover the pie, and cut out the center exposing every part of the pie besides the crust.
- Place into the oven for 15 minutes and then drop the temperature down to 350°F, cooking for a remaining 30-35 minutes. Be sure to check the pie about 10 minutes before (meaning after 35 minutes or so) total cook time to remove the foil and add the parmigiano evenly on the filling part.
- Once it looks done, ensure that the bottom is cooked through (this is why I prefer a glass pie dish). if not pop the pie back in the oven for another 5 minutes, being weary of the crust. The last thing you want is a burnt crust after all that pedantic work!
- Let cool a bit, about 10 minutes, and serve. This can be made ahead of time and will last about a week, if not devoured first.
Jess and I have always loved leek-and-potato soup, so I tried to create a low-carb version. I actually think it came out better than the original - sweet, rustic, and delicious. Jerusalem artichoke, also called sunchoke, is a root vegetable with a potato-like texture. The Jerusalem artichoke (also known as "sunchoke") is a perennial sunflower grown for its potato-like tubers, which are tender with a sweet, nutty flavor, and enjoyed raw or cooked. Jerusalem artichoke, sunchoke, Canada or French potato, topinambour, topinambur.
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