Sunday, November 11, 2007

Warm Sunchokes with Basil and Fried Quail Eggs

We rarely ever have a vegetarian meal, but this one was satisfying. Sunchokes (aka Jerusalem artichokes) taste vaguely of artichoke, but have the texture, when cooked, of a very creamy potato. We had some quail eggs lying around and so we fried them up and served them on top of the sunchokes.

-10 sunchokes, peeled and cut in 1/4 inch slices
-1 handful fresh basil, chopped
-salt and pepper to taste
-1 cup chicken broth
-8 quail eggs

Place the sunchokes in a sautee pan with the chicken broth and bring to a boil, reduce to a simmer and cook until the sunchokes are tender but not mushy. Season with salt and pepper and sprinkle with fresh basil. Set aside. In another pan, fry the quail eggs. Place on top of the sunchokes and serve with an easy mixed green salad.

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