MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS

Mashed Yellow Turnips With Crispy Shallots image

Provided by Moira Hodgson

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

Ingredients

1 1/2 cups light vegetable or olive oil
9 tablespoons butter
5 to 6 shallots peeled and sliced into thin rings
2 large yellow turnips (rutabagas), about four pounds
2 teaspoons kosher salt
1 cup milk
1/2 teaspoon freshly ground black pepper

Steps:

In a saucepan, heat the oil with three tablespoons of butter over medium-low heat until it begins to bubble. Reduce the heat to low, add the shallots, and cook them until they are a rich golden brown, 30 to 40 minutes. Stir the shallots occasionally while they are cooking to make sure they brown evenly.
Remove the shallots from the oil with a slotted spoon and drain them on paper towels. Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days. Serve the shallots at room temperature.
Peel the turnips to remove their waxy skins and cut them into generous one-inch chunks. Put them in a saucepan with water to cover and one teaspoon of salt. Bring to a boil and simmer covered, until the turnips are easily pierced by a paring knife, about 35 minutes.
In a separate saucepan, heat the milk and the remaining six tablespoons of butter over low heat until the butter has melted and the milk just begins to simmer.
Drain the turnips and puree (in several batches, if necessary) in a food processor. With the motor running, add the melted butter and milk in a steady stream. The turnips should be very smooth.
Return the turnip puree to the saucepan, season with one teaspoon salt and the pepper and reheat, stirring, over medium flame. Serve piping hot, sprinkle generously with crispy shallots.

Nutrition Facts : @context http, Calories 711, UnsaturatedFat 51 grams, Carbohydrate 15 grams, Fat 73 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 19 grams, Sodium 538 milligrams, Sugar 9 grams, TransFat 1 gram