Turnip Puree with Roasted Potatoes, Crispy Onions, and Slow-Poached Egg

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Serves 2 Medium
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Ingredients (9)

  • 2 eggs
  • 1 1/2 lbs potatoes, cubed into 1/2" pieces
  • 1 onion, very thinly sliced
  • 2-3 tbs canola oil
  • 12 oz turnips, chopped into 1" chunks
  • 1 1/2 c. milk
  • 1 tbs. rice
  • pepper cress
  • salt and pepper to taste

This recipe is one of those very special “what’s laying around the house that’s edible” recipes. Sound familiar?

In this case, that included delicious turnips, old potatoes, much older pearl onions, eggs, and fresh pepper cress. Check it out at: http://plantsondeck.com/2010/05/13/turnip-puree/

Instructions

  1. 1First, poach the egg. Fill a big, deep pot with water and heat to 140-145 degrees, over low heat. Use something to keep the eggs from sitting directly on the bottom of the pot. Like a cake rack or inverted ramekins or a handful of chopsticks. Leave the eggs in 140-145-degree water for 45 minutes.
  1. 1While the eggs are poaching, roast the potatoes. Preheat the oven to 375 and coat your cubed potatoes with with 2 tbs oil (We had some duck fat reserved from Christmas dinner. It was delicious). Place the potatoes on a baking sheet, try to leave some room between each chunk so they roast rather than steam. Roast them for 25-40 minutes, until tender and toasty brown. Half-way through your cooking, flip the potatoes so they turn golden brown on several sides. Place the roasted potatoes in a bowl and season with salt and pepper.
  1. 1While your potatoes are roasting, make the crispy onions. Fry the thinly sliced onions in canola oil until dark golden brown (watch them carefully once they begin to brown) in two-three tablespoons of oil. Pat dry with paper towel.
  1. 1To make the turnip puree: Place the turnip chunks in a pot with the milk and bring to a simmer. Toss in the rice, 1/2 tsp kosher salt, and a decent amount of black pepper. Simmer for about 15-25 minutes or until a fork easily pierces the turnip. Drain the mixture in a colander set over a bowl and save the liquid. Place the drained turnips into a blender and puree until smooth. Add a little of the reserved liquid if you need to. Season with salt and pepper.
  2. 2To assemble: Place a big scoop of turnip puree in the center of two plates. The potatoes go on top of turnips, and the crispy shallots go on top of the potatoes.
    Gently crack your poached egg into a small bowl or ramekin and discard the loose white stuff. Place the egg on top of the potatoes.Sprinkle with roughly chopped pepper cress or peppery greens
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