Tenderstem broccoli and sweet potato
| Serves: | 6 |
| Cooking Time: | 10-15 minutes |
| Prep Time: | 5 minutes |
Ingredients
- 1/2 fresh lemon leaves
- 2 fennel bulb, thinly sliced
- maldon salt and pepper, to taste
- 6 free range egg, yolks
- 4 Tbsp Dijon mustard
- 1/2 cup Crème fraiche
- 100 g Grated hard cheese
- 400 g tenderstem broccoli, sautéed or blanched
- Salted butter, for frying
- 4 free range egg, yolks
- 3 Tbsp Flour
- 4 red salad onions, finely chopped
- 6 medium sweet potatoes
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Cooking Instructions
- Grate the sweet potato and fennel bulb using a standard box grater, reserving the fennel fronds. Mix the sweet potato and fennel with the salad onions, flour and 3 eggs until evenly combined. Season with salt and pepper and set aside.
- In a non-stick pan on a medium heat, add a little olive oil and a small knob of butter and drop 2 tablespoons of the sweet potato mixture to form 1 hash brown. Fry both sides until golden for roughly 4 minutes each side and then remove the hash brown from the pan and place onto paper towel to soak up excess oil. Continue until the mixture is finished.
- Preheat the oven to 200°C and while the hash browns fry, place the Tenderstem broccoli onto a roasting tray, drizzle with olive oil and sprinkle with grated hard cheese. Roast for 10—15 minutes until the broccoli begins to char slightly.
- Mix the crème fraiche, Dijon mustard, lemon juice and fennel fronds and season to taste.
- To assemble smother the hash browns with a layer of the crème fraiche mix. Top with tenderstem broccoli and repeat. Finally top with one fried egg. Season with salt and pepper and enjoy.
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