Creamed Vegetables Recipe from LeGrand Kitchen
“This recipe is a staple at Legrand that shifts with the season and utilizes whatever vegetables are available at the time. I like to think it’s a mix between a succotash, carbonara and a good old-fashioned hash. The rustic vegetables are bound with heavy cream and herbs, and when that egg yolk breaks it adds that carbonara richness. The smoked Surry sausage adds that smokiness only Edwards can do.”—Stephen Marsh, Chef/Owner LeGrand Kitchen, Norfolk.
1 large sweet potato
2 Vidalia onions
1 bunch kale
1 cup shelled field peas or butter beans
3–4 links Edwards smoked sausage
Small bunch fresh thyme
1 cup oyster mushrooms
1 cup heavy cream
Peel and cut potato into ¼ inch cubes; blanche or steam 4–7 minutes, or until al dente. Set aside and chill.
Peel and quarter onions, placing cut-side down in a pan 4–7 minutes until charred and caramelized. Cool and peel apart onion petals and set aside.
Remove stems from kale, blanche and shock in an ice bath; drain and rough chop then set aside.
Cook field peas or butter beans by placing in pot of water, bring to a boil, and reducing the heat, cooking about 25–25 minutes or until al dente. Drain and set aside.
Clean oyster mushrooms and sear in a pan on high heat until charred. Set aside.
Cut sausage links into 1/2-inch coins and set aside.
Remove thyme leaves from stems and chop fine then set aside.
In a large sauté pan on medium-high heat, add cream and bring to a boil. Add potatoes, onions, kale, peas/beans, mushrooms and sausage and allow items to reheat. Keep an eye on the cream, stirring occasionally, as it reduces into a thick sauce and coats the vegetables, about 5–10 minutes. Add thyme and stir to incorporate. Season to taste.
In a separate pan over medium heat, add eggs, one or two at a time and cook just until the white solidifies, leaving the yolks sunny-side up and runny, about 2–3 minutes.
Spoon creamed vegetables in four separate bowls and top each with the fried egg and additional herbs if desired.
Yields 4 servings