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.
-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.
Labels: dinner recipes, eggs, homemade, salad, sunchoke
# posted by Giao and Alexis @ 6:57 PM 
Features:
Alexis' Cookbook
Our Favorite Kitchen Tools
More Useful Kitchen Tools
SeeUsEat 2006 Awards
Roti Round-Up
Burger Battle
Fried Chicken Challenge
Video: Chupaqueso
Video: Zuchinni Lasagna
Cuisine:
Austrian
Chinese
Cuban
Dim Sum
Ethiopian
French
German
Indian
Japanese
Mexican
Middle Eastern
Noveau American
Nueva Latino
Pub Food
Regional American
Singaporean
Spanish
Turkish
Ukrainian
Vietnamese
