Sweet and Sour Vegetables with Poached Egg

  • Serves

    serves 6


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.


  • 34 cup cider vinegar
  • 34 cup maple vinegar
  • 34 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
  • 12 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


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.

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