A “from my garden” post in the middle of winter!!! Tonight’s dinner was a combination of my newly harvested Jerusalem artichokes and the last of my butternut squash with Farmer Kim’s eggs.
I harvested an amazing crop of Jerusalem artichokes Big, beautiful tubers that you will be seeing much of over the next few weeks.
One of the best ways to cook them is a simple roasting with olive oil, salt and pepper. So I used that for all the vegetables. I am always amazed at how many roasted vegetables we will eat. It is hard to resist the sweet flavor and crisp-soft texture that roasting brings out.
Comfort food…another happy meal.
RoastedButternut Squash, Jerusalem Artichokes, Kale and Eggs
½ Butternut squash (from the garden), peeled and chopped
½ – 3/4 lb Jerusalem artichokes (from the garden), scrubbed and chopped
1-2 Leeks, sliced ½” thick
2 1/2 Tbsp Olive oil, separated
Kosher salt & freshly ground pepper to taste
1 bunch Kale, stems removed and leaves torn
4-6 eggs, from Farmer Kim
Preheat the oven to 400F.
Toss the butternut squash, leeks and Jerusalem artichokes with 1 Tbsp oil and season with salt and pepper. Spread in a single layer on a rimmed baking sheet.
Roast for 45 minutes, stirring and turning the vegetables every 15 minutes.
Meanwhile, toss the kale with 1/2 Tbsp of oil, a little salt and pepper. Spread in a single layer on a second rimmed baking sheet.
Add the the oven for the final 15 minutes of roasting the root vegetables.
Mix all the cooked vegetables together.
Heat the final Tbsp of oil in a skillet over medium high heat. Cook the eggs (in batches if necessary) either sunny-side up or over easy (until the yolks are just cooked, but still soft and runny).
To serve – place the vegetables on each plate and top with 1 or 2 eggs. Enjoy!
Serves 2 – 4.
2 Comments Add yours
Reblogged this on Chef Ceaser.