Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie
Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie

Hey everyone, it’s me, Dave, 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 food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie is one of the most popular of current trending foods in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions every day. They are nice and they look fantastic. Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie is something that I’ve loved my entire life.

Jerusalem artichokes, also known as sunchokes, can be roasted with a coating of olive oil for a tasty snack. Jerusalem artichokes, or sunchokes, are starchy tubers like potatoes and turnips. When roasted, the skin becomes flaky and the flesh becomes tender, but the taste of a sunchoke is slightly.

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 can achieve that.

The ingredients needed to make Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie:
  1. Take Pie Crust
  2. Get Thick Cut Smoked Bacon
  3. Get Leek
  4. Make ready Sunchokes (Jerusalem Artichokes)
  5. Make ready Smoked Hot Paprika
  6. Prepare Fresh Cracked Pepper
  7. Get Salt
  8. Prepare Whole milk
  9. Take Sour Cream
  10. Make ready Eggs
  11. Get Fresh Nutmeg
  12. Take Parmigiano Reggiano

See more ideas about Sunchokes, Jerusalem artichoke, Sunchoke. Sunchoke Latkes With Jerusalem Artichokes, Baking Potatoes, Carrot, All-purpose Flour, Salt Imagine this gloriously textured mess with a runny fried egg plopped on top, and you've just accurately captured my breakfast. Jerusalem artichokes) deserve to be associated with more than farts. The first thing most people learn about the bulbous root vegetable* sometimes known as "Jerusalem artichoke" is the misleading nature of the name.

Instructions to make Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie:
  1. Preheat oven to 400°F
  2. 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.
  3. Using a mandolin slice the Sunchokes and Leeks and set them aside separately.
  4. 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.
  5. 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.
  6. 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.
  7. As the goodness cooks down, add milk and sour cream to a blender. mix until smooth.
  8. 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.
  9. Grate the nutmeg into the egg mixture and stir slightly.
  10. 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.
  11. Add the milky egg mixture to the pie and using some of the liquid, baste the edge of the crust.
  12. 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.
  13. 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.
  14. 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!
  15. 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.

Jerusalem artichokes are also often called sunchokes and topinambour , but who wants to try to prounounce that?? Please look up "do sunchokes cause gas" before making this recipe. Because me and my partner were ready for takeoff all night. The sunchoke is an inulin rich food that helps regulate blood sugar. Enjoy this delicious sunchoke Also known as Jerusalem artichoke or Helianthus tuberosus, this flower is native to the midwest here in North America and is a joy in almost every.

So that’s going to wrap it up with this exceptional food sunchoke (jerusalem artichoke) and leek breakfast pie recipe. Thank you very much for your time. I am confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!