Leek And Sunchoke Savory Crumble With Greek Yoghurt Sauce

• For the crumble: topping and filling
• 1 cup flour
• 1/2 cup breadcrumbs
• 3.5 ounces lightly salted butter, cut into small pieces
• 2 tablespoons grated parmesan
• 1.8 ounces chive, chopped
• 1 tuft of parsley, chopped
• 14 ounces sunchokes, peeled and chunked
• 8.8 ounces leeks, sliced
• 1 shallot, sliced
• 1 garlic clove
• 2-3 tablespoons extravergine olive oil
• 300 milliliters vegetable stock
• freshly ground green pepper
• salt to taste
• For the yoghurt sauce
• 6 ounces Greek yoghurt
• 3 tablespoons milk
• 1 tablespoon extravergine olive oil
• 1 handful of chive, chopped
• freshly ground green pepper
• salt to taste

1. Preheat oven to 350u0b0F.
2. In a large saucepan pour oil and fry the shallot and garlic over a gentle heat for 1-2 minutes till golden. Remove garlic and add leeks and sunchokes. Cook for about 5 minutes, then pour in the vegetable stock and let it simmer covered, stirring now and then, for about 20-25 minutes or until sunchokes are tender. Salt and pepper to taste.
3. Prepare the topping. In a bowl combine flour, breadcrumbs and parmesan. Rub the butter into the mixture with your fingertips, then stir in chive and parsley. Salt and pepper to taste.
4. Place the leaks and sunchokes into a baking dish together with their cooking liquid. Drizzle some oil and cover with the crumble topping. Bake for about 30 minutes, until the top is golden.
5. In the meantime, prepare the yoghurt sauce. In a small bowl combine the Greek yoghurt, chive, salt and pepper. Pour in milk and oil and stir well. Keep refrigerated till it's served.

filling, flour, breadcrumbs, butter, parmesan, chive, parsley, sunchokes, shallot, garlic, extravergine olive oil, vegetable stock, freshly ground green pepper, salt, yoghurt sauce, yoghurt, milk, extravergine olive oil, handful of chive, freshly ground green pepper, salt

Taken from food52.com/recipes/7778-leek-and-sunchoke-savory-crumble-with-greek-yoghurt-sauce (may not work)