Sunday Brunch

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How about this brunch dish made by mon petit ami? It’s a poached egg on farro and shitake mushrooms with a porcini sauce and sunchoke puree. What is a sunchoke, you ask? Sunchokes, a.k.a. Jerusalem artichokes, are the roots of a sunflower and resemble ginger. Peeling them is a chore, and a spoon works best, but it is well worth the effort. They have a sweet, nutty flavor that complements, without overpowering, many other foods. Try them in place of potatoes for a pleasant change of pace. (If you want to be really adventurous, try shaved, raw sunchokes in a salad–they appear in the dish above for crunch.)

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