Mashed Turnips With Crispy Shallots

Name: Mashed Turnips With Crispy Shallots
Total time: 45 min
Yield: Eight servings
Ingredients: 1 1/2 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; 1/8 teaspoon freshly grated nutmeg; 1/8 teaspoon minced parsley

Recipe from Union Square Cafe

Adapted by Molly O'Neill

Total Time: 45 minutes
Rating: 3(33)
Comments: Read comments

Featured in: FOOD; The Square Root

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Ingredients

Yield:Eight servings

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

Ingredient Substitution Guide

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Preparation

Step 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.
Step 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.
Step 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.

Ratings

3 out of 5

33 user ratings

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Comments

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Clara5 years ago

The caramelized sweetness of the shallots really complimented the bitter and creamy turnips. So simple and very rewarding.

Kws7 years ago

I did this the day ahead. Made the purée using a ricer. Covered closely . On the day, brought to room temp. warmed the cream, butter, seasonings. Mixed in the purée, and placed in serving dish. Then in warming oven.
As the turkey rested frizzled leeks, sliced thin.

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