Try a new vegetable: Jerusalem Artichokes

Try this recipe using Jerusalem artichokes for something new, but yummy. They are actually not artichokes at all, rather, they are a tuber from a type of sunflower. Some tips on buying the: choose the smoothest tubers you can find. Just scrub them and don't peel them, because the nutrients are just below the surface of the skin.

Poached Egg/Spinach/Artichoke Rosti

Use Jerusalem artichokes, which offer an interesting, nutty flavor to these potato cakes. A free-range egg and wilted spinach fresh from the market make this a local comfort food.

Serves 4

12 medium Jerusalem artichokes, halved
Juice of one Lemon
1tsp salt
3 medium red potatoes, halved
Freshly ground black pepper to taste
1 Tbsp all-purpose flour
2 Tbsp butter
1 Tbsp olive oil
4 large Free Range eggs
1 tsp rice vinegar
Spinach, rinsed, approx 1.5 lbs to serve
Sea salt and cracked pepper to taste

Preheat the oven to 425 F. Place the artichokes in a medium saucepan with the lemon juice and 1/2 tsp salt. Bring to a boil and simmer for 6 minutes, until almost tender. Boil potatoes in water with 1/2 tsp salt, for approx 10 minutes, or until barely tender. Drain and cool. Grate artichokes and potatoes into a bowl, discard any loose potato skins. Add pepper and combine with your fingers.
Shape mixture into 8 rounds about 1/2 inch thick. Press and dust each lightly with flour.
Heat butter and oil in a large frying pan until hot. Add the rounds for 3-4 minutes per side, until golden. Set aside and keep warm.
Place spinach in the frying pan over medium heat and stir until just wilted. Season to taste, set aside.
Pour 1 1/2 inch of cold water into a saucepan. Add the white vinegar and bring to a gentle simmer break eggs, one at a time, into a small bowl and slide into the water. Poach until the whites are firm, but the yolks still runny, about 2-3 minutes. Remove with a slotted spoon and place on a paper towel to drain.
Arrange the Rosti on four plates. Tp with the spinach and a poached egg. Season to taste.