Mashed Yellow Turnips w/Crispy Shallots

By anonsouthernbell

Cut off the ends of the turnips and then peel them. When cutting hard root vegetables, be careful w/the knife!

Yellow turnips or rutabagas are those large waxy root vegetables available in autumn and winter.

Add a little salt to finish (or use salted butter).

Ingredients

• 1 1/2 c light olive or vegetable oil
• 3 tabl unsalted butter
• 5-6 shallots, peeled and sliced into thin rings
• 2 large yellow turnips (rutabagas), about 4lbs total
• kosher salt
• 1 c whole milk
• 6 tabl (3/4 stick) salted butter
• 1/2 tea freshly ground black pepper

Details

Servings 6

Preparation

Step 1

Heat the oil and unsalted butter in a saucepan over med-low heat until it reaches 220 degrees. Reduce the heat to low, add the shallots and cook until they are golden brown, 30-40 minutes. The temperature should stay below 260 degrees. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil w/a slotted spoon, drain well and spread out 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 remvoe the waxy skins and cut them into generous 1-in chunks. Place them in a saucepan w/water to cover and 1 tea of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.

In a separate saucepan, heat 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 w/a 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 w/1 tea salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously w/crispy shallots.