Mashed Turnips With Crispy Shallots
Published January 23, 1993
- Total Time
- 45 minutes
- Rating
- Comments
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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 analysis per serving (8 servings)
10 grams carbs; 45 milligrams cholesterol; 179 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 10 grams saturated fat; 15 grams fat; 2 grams fiber; 327 milligrams sodium; 2 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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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.
Private Notes
Comments
The caramelized sweetness of the shallots really complimented the bitter and creamy turnips. So simple and very rewarding.
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.