Mashed Yellow Turnips woth Crispy Shallots

By Kathy_S

Topping turnips with shallots cooked in oil and butter gives a whole new twist to this sometimes unloved vegetable. The crispy shallots can be made ahead, subtracting one task from making the rest of the Thanksgiving meal.

Ingredients

• 1 1/2 cups light olive oil
• 3 tbsp unsalted butter
• 5 to 6 shallots, peeled and thinly sliced
• 2 large yellow turnips (rutabagas), about 4 pounds
• Kosher salt
• 1 cup whole milk
• 6 tbsp salted butter
• 1/2 tsp freshly ground black pepper

Preparation

Step 1

Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 F.
Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. Stir occasionally to ensure they brown evenly.
Remove them from the oil with a slotted spoon, drain well, and spread to cool on paper towels.
Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
Peel the turnips to remove the waxy skins and cut into generous 1-inch chunks. Place in a saucepan with water to cover and 1 teaspoon of salt. Bring to boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
In a separate saucepan, beat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generouly with crispy shallots.
Makes 6 servings.