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1
First, poach the egg.
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2
Fill a big, deep pot with water and heat to 140-145 degrees, over low heat.
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3
Use something to keep the eggs from sitting directly on the bottom of the pot.
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4
Like a cake rack or inverted ramekins or a handful of chopsticks.
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5
Leave the eggs in 140-145-degree water for 45 minutes.
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6
While the eggs are poaching, roast the potatoes.
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7
Preheat the oven to 375 and coat your cubed potatoes with with 2 tbs oil (We had some duck fat reserved from Christmas dinner.
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8
It was delicious).
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9
Place the potatoes on a baking sheet, try to leave some room between each chunk so they roast rather than steam.
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10
Roast them for 25-40 minutes, until tender and toasty brown.
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11
Half-way through your cooking, flip the potatoes so they turn golden brown on several sides.
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12
Place the roasted potatoes in a bowl and season with salt and pepper.
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13
While your potatoes are roasting, make the crispy onions.
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14
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.
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15
Pat dry with paper towel.
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16
To make the turnip puree: Place the turnip chunks in a pot with the milk and bring to a simmer.
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17
Toss in the rice, 1/2 tsp kosher salt, and a decent amount of black pepper.
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18
Simmer for about 15-25 minutes or until a fork easily pierces the turnip.
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19
Drain the mixture in a colander set over a bowl and save the liquid.
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20
Place the drained turnips into a blender and puree until smooth.
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21
Add a little of the reserved liquid if you need to.
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22
Season with salt and pepper.
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23
To assemble: Place a big scoop of turnip puree in the center of two plates.
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24
The potatoes go on top of turnips, and the crispy shallots go on top of the potatoes.
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25
Gently crack your poached egg into a small bowl or ramekin and discard the loose white stuff.
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26
Place the egg on top of the potatoes.Sprinkle with roughly chopped pepper cress or peppery greens
