Our family does not believe in resolutions. Every 12 Week Year (based on the book by Brian Moran) we make specific commitments. This "year" we are committed to healthier eating, and as part of that, we got the family a spriralizer as a fun way to add more veggies to our diet. This is the first recipe we tried, inspired by the book Inspiralized, by Ali Maffucci.
Eggs in a Veggie Nest
1 small rutabaga, spiralized using the 3mm blade
1 tbsp oil or butter
1 med yellow onion, chopped
5 cloves of garlic, minced
½ cup chicken broth
Canned diced tomatoes – ½ c tomatoes and ½ c juice.
½ tsp cumin
2 tsp paprika
4 strips of bacon
salt and pepper to taste
Spicy Velouté Sauce
2 tbsp. butter
3 tbsp. flour
2 cups chicken stock
2 tbsp. Green Chili Sauce
Spiralize a small rutabaga into noodle shapes. Cut the "noodles" so they are less than 6" in length, or they will get unruly while you are trying to form the nests. This can be done the night before, make sure to keep them in an air tight container or zip-top bag. .
Slice 4 strips of bacon into ½ “ wide strips.
Fry the garlic and onion until translucent, add the bacon, and spices, cook a few minutes more. Add the chicken stock and tomato and then the rutabaga into the skillet. Cook for 15-20 minutes on medium high, turning occasionally to ensure even cooking. We are waiting for all the liquid to evaporate, which takes a while, so now we make the velouté.
In a small saucepan, heat the 2 cups of chicken stock to a boil (or near boil). In a separate saucepan, melt the butter and wait for it to start to bubble. Add the flour and whisk for 2 – 3 minutes, we are cooking the flour. Add the hot stock to the flour mixture in a steady stream, while whisking. Turn down to low temperature and allow to continue cooking, stirring occasionally to make sure the sauce does not burn.
Once the rutabaga mixture has no more liquid, we are going to form doughnut shapes on a baking sheet, and crack an egg in the holes. I divided them into 6 nests.
Cook in the oven at 350 F until the egg sets.
While the eggs are in the oven, we want to strain the sauce into a serving container through a fine mesh sieve. This will make sure our sauce has a velvety consistency.
Carefully transfer the egg nest to a plate with a large lifter.
Pour the spicy velouté on top, and make sure there is extra on the table. Enjoy!