Mashed Yellow Turnips With Crispy Shallots

Ingredients

• 1 ½ 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
• ½ teaspoon freshly ground black pepper

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    1185 calories; 111 grams fat; 23 grams saturated fat; 1 gram trans fat; 66 grams monounsaturated fat; 15 grams polyunsaturated fat; 46 grams carbohydrates; 10 grams dietary fiber; 26 grams sugars; 8 grams protein; 74 milligrams cholesterol; 1506 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 to 6 servings

Preparation

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.

• This recipe is adapted from “The Union Square Cafe Cookbook” by Danny Meyer and Michael Romano (HarperCollins)