Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, sunchoke (jerusalem artichoke) and leek breakfast pie. It is one of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
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.
Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie is one of the most popular of current trending meals on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are nice and they look wonderful. Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie is something that I have loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare 1 Pie Crust
- Make ready 1 slice Thick Cut Smoked Bacon
- Prepare 1 large Leek
- Make ready 1 lb Sunchokes (Jerusalem Artichokes)
- Make ready 2 tsp Smoked Hot Paprika
- Get 2 tsp Fresh Cracked Pepper
- Take 1 tsp Salt
- Make ready 1 1/4 cup Whole milk
- Take 1/4 cup Sour Cream
- Take 6 Eggs
- Take 1/4 tsp Fresh Nutmeg
- Get 1/3 cup Parmigiano Reggiano
Place the pancetta in one layer on another sheet pan and bake. Sunchokes are a tubular-shaped, thin-skinned root vegetable of the sunflower plant family that's in season from late fall through early spring. Often mistakenly referred to as Jerusalem artichokes, sunchokes have no origins in Jerusalem, and they really don't taste like artichokes. Sunchokes, also known as Jerusalem artichokes, are a funny-looking tuber with a delicate, artichoke-like flavor, and they have been growing in popularity in recent years, popping up at farmers markets and on restaurant menus around the country.
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.
But before you go on a sunchoke binge, you should know its unofficial nickname: the Fartichoke. Bon Appétit discovered the sunchoke's bad reputation. Fill a pie dish with the filling, placing a pie bird in the middle if you have one, and allow the filling to cool for ten minutes or so. ​aka Jerusalem Artichoke. Clearwater is a variety from Will Bonsall's extensive collection in Maine. Their tubers are among the least knobbly, making them easier to chop and prepare.
So that is going to wrap it up for this special food sunchoke (jerusalem artichoke) and leek breakfast pie recipe. Thanks so much for reading. I am confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
