Steps to Prepare Award-winning Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, sunchoke (jerusalem artichoke) and leek breakfast pie. One of my favorites food recipes. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Using a mandolin slice the Sunchokes and Leeks and set them aside separately. Heat the olive oil in a large pot over medium heat. Stir the sunchokes, celery, carrot, and garlic into the leeks. Season the mixture with salt and pepper.

Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie is one of the most well liked of current trending meals in the world. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes yummy. Sunchoke (Jerusalem Artichoke) and Leek Breakfast Pie is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few components. 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:

1. Take 1 Pie Crust
2. Get 1 slice Thick Cut Smoked Bacon
3. Make ready 1 large Leek
4. Prepare 1 lb Sunchokes (Jerusalem Artichokes)
5. Make ready 2 tsp Smoked Hot Paprika
6. Make ready 2 tsp Fresh Cracked Pepper
7. Make ready 1 tsp Salt
8. Take 1 1/4 cup Whole milk
9. Make ready 1/4 cup Sour Cream
10. Get 6 Eggs
11. Get 1/4 tsp Fresh Nutmeg
12. Make ready 1/3 cup Parmigiano Reggiano

Heat the oil in a large pot over a high flame. Place the Jerusalem artichokes and potatoes in a stock pot with the broth, marjoram, broth granules, salt and pepper and bring to a boil. 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.

Steps 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.

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 sautéed with mushrooms and finished with a shower of parsley, garlic and lemon. With a sweet nutty taste and a tender creamy interior when cooked, sautéed s unchokes are a welcome cool weather departure from potatoes and other root vegetables.

So that’s going to wrap it up for this exceptional 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’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!