Sweet and Sour Vegetables with Poached Egg

Name: Sweet and Sour Vegetables with Poached Egg
Total time: PT0D0H0M
Yield: serves 6
Ingredients: 3 ⁄ 4 cup cider vinegar; 3 ⁄ 4 cup maple vinegar; 3 ⁄ 4 cup olive oil; 1 (4") piece ginger, peeled and thinly sliced; 1 stalk lemongrass, trimmed and thinly sliced; Kosher salt and freshly ground black pepper, to taste; 2 tsp. coriander seeds, toasted; 2 tsp. mustard seeds, toasted; 3 orange carrots, julienned; 3 purple carrots, julienned; 2 large bulbs fennel, trimmed, halved, and thinly sliced; 2 medium red radishes, julienned; 1 large turnip, peeled and julienned; 1 ⁄ 2 head cauliflower, cored, quartered, and thinly sliced; 2 oz. baby arugula; 2 oz. baby mustard greens; 1 cup packed Thai or regular basil leaves; 18 caper berries, drained; 6 eggs, poached, for serving

Serves
serves 6

ROMULO YANES

Ginger, lemongrass, and maple vinegar add a warm base note to this dish, which is packed with root vegetables and topped with a crisp, floral mix of greens, from chef Armand Arnal, of New York's Maman and Michelin-starred La Chassagnette in southern France.

Ingredients

³⁄₄ cup cider vinegar
³⁄₄ cup maple vinegar
³⁄₄ cup olive oil
1 (4") piece ginger, peeled and thinly sliced
1 stalk lemongrass, trimmed and thinly sliced
Kosher salt and freshly ground black pepper, to taste
2 tsp. coriander seeds, toasted
2 tsp. mustard seeds, toasted
3 orange carrots, julienned
3 purple carrots, julienned
2 large bulbs fennel, trimmed, halved, and thinly sliced
2 medium red radishes, julienned
1 large turnip, peeled and julienned
¹⁄₂ head cauliflower, cored, quartered, and thinly sliced
2 oz. baby arugula
2 oz. baby mustard greens
1 cup packed Thai or regular basil leaves
18 caper berries, drained
6 eggs, poached, for serving

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Instructions

Step 1

Heat oven to 300°. Purée vinegars, oil, ginger, lemongrass, salt, and pepper in a blender until smooth; transfer to a large bowl. Add coriander and mustard seeds, carrots, fennel, radishes, turnip, and cauliflower. Divide vegetables between 2 baking sheets and spread into even layers; bake, stirring occasionally, until vegetables are crisp-tender, about 30 minutes, and let cool. To serve, divide vegetables between six plates. Top with arugula, mustard greens, basil, and caper berries, and place a poached egg over each.

Heat oven to 300°. Purée vinegars, oil, ginger, lemongrass, salt, and pepper in a blender until smooth; transfer to a large bowl. Add coriander and mustard seeds, carrots, fennel, radishes, turnip, and cauliflower. Divide vegetables between 2 baking sheets and spread into even layers; bake, stirring occasionally, until vegetables are crisp-tender, about 30 minutes, and let cool. To serve, divide vegetables between six plates. Top with arugula, mustard greens, basil, and caper berries, and place a poached egg over each.