Mashed Turnips With Crispy Shallots

Ingredients

• 1 ½ pounds turnips, peeled and coarsely diced
• 3 tablespoons unsalted butter, melted
• 1 cup shallots, peeled and thinly sliced
• 1 cup heavy cream
• Salt and freshly ground pepper to taste
• ⅛ teaspoon freshly grated nutmeg
• ⅛ teaspoon minced parsley

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    179 calories; 15 grams fat; 9 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 0 grams polyunsaturated fat; 9 grams carbohydrates; 2 grams dietary fiber; 5 grams sugars; 1 gram protein; 52 milligrams cholesterol; 71 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
  Powered by DiningAndCooking.com

Eight servings

Preparation

1. Place the turnips in a large pot of cold water and bring to a boil. Cook until tender, about 15 minutes. Drain and puree in a food processor. Set aside.
2. Meanwhile, heat 2 tablespoons of the butter in a deep saucepan over medium heat. Add the shallots and saute until they turn golden brown, about 15 minutes. Remove the shallots with a slotted spoon and drain on paper towels.
3. Set a heavy saucepan over medium heat. Add the cream and the remaining 1 tablespoon of butter and bring to a simmer. Briskly stir in the turnips. Season to taste with salt, pepper and the nutmeg. Divide the puree among 8 serving plates. Garnish liberally with the shallots and lightly with parsley. Serve immediately.

45 minutes