Photo: Lars Blankers
Turnip Puree with Roasted Potatoes, Crispy Onions, and Slow-Poached Egg Recipe
9 ingredients
Serves 2
openrecipes
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...
Estimated Nutrition (whole recipe, rough)
797
Calories
25g
Protein
28g
Fat
114g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Potato | 1 medium (173g) baked | 161 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Turnip | 1 medium (122g) | 34 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes