Golden Creamed Turnips with Crispy Shallots

Mashed Yellow Turnips (Swede or Rutabaga) With Crispy Shallots

🕒 Total Time: 2 hours 5 minutes
🥣 Servings: 4-6

Ingredients:

• 5-6 shallots
• 1 1/2 tablespoons light olive oil
• 3 tablespoons unsalted butter
• 2 large turnips (yellow or rutabaga)
• 1 cup milk
• 6 tablespoons unsalted butter
• 1 teaspoon kosher salt (plus extra for boiling)
• Freshly ground black pepper

Instructions:

1. Prepare Shallots:

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   • Begin by slicing the shallots crosswise into very thin rings.
   • In a saucepan, heat the light olive oil with 3 tablespoons of unsalted butter over medium-low heat until it starts to bubble.
   • Reduce the heat to low and add the sliced shallots.
   • Cook the shallots until they turn a rich golden brown, which should take about 30-40 minutes. Stir them occasionally to ensure even browning.
   • Once they achieve a crispy texture and golden color, remove the shallots from the oil using a slotted spoon and drain them on paper towels.
   • Let the shallots cool and crisp further for about 15 minutes. You can store them in a cool, covered container for several days until ready to use.
   • Serve the crispy shallots at room temperature as a flavorful topping for the mashed turnips.

2. Prepare Turnips:

   • Peel the turnips to remove their waxy skins, then cut them into generous 1-inch chunks.
   • Place the turnip chunks in a saucepan and cover them with water. Add 1 teaspoon of kosher salt.
   • Bring the water to a boil and then reduce the heat to simmer. Cook the turnips, covered, until they are easily pierced by a paring knife, which should take approximately 35 minutes.

3. Prepare Mashed Turnips:

   • In a separate saucepan, heat the milk and 6 tablespoons of unsalted butter over low heat until the butter melts and the milk begins to simmer.
   • Once the turnips are tender, drain them well.
   • Puree the cooked turnips in a food processor until smooth. You may need to do this in several batches.
   • With the food processor running, gradually pour in the melted butter and milk mixture until the turnips reach a creamy consistency.

4. Season and Serve:

   • Transfer the turnip puree back to the saucepan and reheat it over a medium flame.
   • Season the mashed turnips with 1 teaspoon of kosher salt and freshly ground black pepper to taste.
   • Stir the turnips until they are heated through and well combined with the seasoning.
   • Serve the mashed yellow turnips hot, garnished generously with the crispy shallots.

Nutritional Information (Per Serving):

• Calories: 257.1
• Fat: 27.3g
  • Saturated Fat: 7.3g
• Cholesterol: 19.3mg
• Sodium: 315.5mg
• Carbohydrates: 3.3g
  • Fiber: 0.4g
  • Sugar: 0.9g
• Protein: 0.9g

Recipe Notes:

• Make-Ahead: You can prepare the crispy shallots in advance and store them in an airtight container at room temperature for up to several days.
• Storage: Leftover mashed turnips can be refrigerated in an airtight container for 2-3 days. Reheat gently on the stovetop or in the microwave before serving.
• Variation: For a richer flavor, you can add a sprinkle of grated Parmesan cheese or chopped fresh herbs such as thyme or chives to the mashed turnips before serving.