Jerusalem artichokes-Kale-Arrangement with poached Egg

Name: Jerusalem artichokes-Kale-Arrangement with poached Egg
Prep time: 45 min
Cook time: 15 min
Total time: 60 min
Yield: 2 Portionen
Ingredients: 750 g Jerusalem artichokes; 100 ml Almond drink; to taste Salt; to taste Pepper; to taste Nutmeg; 400 g Kale; 2 tbsp Olive oil; 2 piece Organic Eggs; 3 tbsp Vinegar (light)

Main course

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Cook Time

1 h

Servings

Difficulty

Medium

Prep Time

45 Min

This Thermomix® recipe for Jerusalem artichokes-Kale-Arrangement with poached Egg is ready in 1 h and yields 2 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.

Description

This dish is a wonderful combination of hearty kale, sweetish Jerusalem artichokes and creamy egg. I love how the different textures and flavors interact. The Jerusalem artichoke puree is velvety soft, the kale is crisp and the Jerusalem artichoke chips provide a great crunch. A poached egg rounds off the dish perfectly. Ideal for a festive meal in autumn or winter. The preparation is a bit more complex, but it's worth it! If you like, you can sprinkle a few roasted nuts over it.

Ingredients (9 ingredients)

750 g Jerusalem artichokes
100 ml Almond drink
to taste Salt
to taste Pepper
to taste Nutmeg
400 g Kale
2 tbsp Olive oil
2 piece Organic Eggs
3 tbsp Vinegar (light)

Preparation (8 steps)

Prepare and cook Jerusalem artichokes

Thermomix® Setting

25 min/212°F/Speed 1 100

Peel 600 g Jerusalem artichokes and cut into pieces. Place in the mixing bowl, cover with salted water and cook for 25 min./100°C/speed 1.

1500

Prepare Jerusalem artichoke puree

Thermomix® Setting

30 sec/Speed 8

After cooking, drain the water. Add 100 ml almond drink (or milk), salt, pepper and nutmeg to the mixing bowl and puree for 30 sec./speed 8. If necessary, push down with the spatula and puree again until a creamy consistency is reached.

Prepare Jerusalem artichoke chips

Peel the remaining Jerusalem artichokes (150g) and cut into thin slices with a slicer. Briefly soak the slices in water and then pat dry with a cloth.

Fry Jerusalem artichoke chips

Carefully fry the Jerusalem artichoke slices in a separate pan in hot oil until golden brown. Lightly salt the chips and drain the fat on a kitchen towel.

Prepare and blanch kale

Separate the kale leaves from the stalk and wash well. Blanch the kale in salted water for about 30 seconds and then quench in ice water. Now squeeze the kale vigorously.

Sauté kale

Thermomix® Setting

5 min/212°F/Linkslauf Speed 1 100 Reverse

Add 2 tbsp olive oil to the mixing bowl and heat for 3 min./120°C/speed 1. Add the squeezed kale and sauté for 5 min./100°C/reverse rotation speed 1. Season with a little salt.

300

Poach eggs

Crack the eggs individually into coffee cups. Bring 2 l of unsalted water and 3 tbsp of light vinegar to a boil in a large saucepan and then remove the saucepan from the heat. To poach, quickly slide the eggs one after the other from the cups into the water. So that a poached egg retains its shape, the egg white is carefully pressed against the yolk or pulled over the yolk with two tablespoons. Let the eggs steep for 2-4 minutes (depending on the desired consistency of the yolk) until the egg white has set. Remove one poached egg at a time with a slotted spoon. Place the poached eggs in lukewarm salt water so that they remain soft until serving.

Arrange

Spread the Jerusalem artichoke puree on plates. Arrange the kale on top and garnish with the Jerusalem artichoke chips. Finally, place a poached egg on the kale and serve.