Confit Byaldi (ratatouille) With Poached Egg

Ingredients: 1 leek 1 sweet potato 2 parsley root 2 beet root 2 potatoes 2 tomatoes 1 egg olive oil, as needed salt and black pepper, as needed good balsamico ice water Method: Preheat oven to 300 °F. Bring a pot of water to boil and blanch the tomatoes for 45-60 seconds, then transfer in ice water. Remove the skin and set aside. Slice the leek on a mandoline, drizzle with oil and then season with salt and pepper. Sauté over medium heat in a oven-safe skillet for about five minutes. Set aside. With a very sharp knife, thinly slice up the tomatoes and slice up the the other vegetables on a mandoline. To the pan with the leek, arrange the vegetable slices in a pattern on top of the leek. Start with sweet potato, then beet root, then parsley root, then tomato, then potato. Repeat. Nestle the slices in a ring around the edge of the pan, then begin a second row inside the first. Drizzle with olive oil, season with salt and pepper, cover with a parchment paper and bake your "confit byaldi" for 30 minutes. Poach an egg and place it in ice water. Once your confit byaldi is finished, arrange it on a plate with the egg on the top, drizzle with olive oil and balsamico season with salt and pepper.