Mashed Yellow Turnips (Swede or Rutabaga) With Crispy Shallots |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 6 |
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From the Union Square Cafe, New York City Ingredients:
5 -6 shallots, peeled |
1 1/2 cups light olive oil or 1 1/2 cups vegetable oil |
3 tablespoons unsalted butter |
2 large yellow turnips, about 4 pounds (also called rutabagas or swedes) |
1 cup milk |
6 tablespoons unsalted butter |
2 teaspoons kosher salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Slice the shallots crosswise into very thin rings.
2. In a saucepan, heat the oil with 3 tablespoons butter over medium-low heat until it begins to bubble.
3. Reduce the heat to low, add the shallots and cook until they are a rich golden brown, about 30-40 minutes; stir the shallots occasionally while they are cooking to make sure they brown evenly.
4. Remove the shallots from the oil with a slotted spoon and drain on paper towels.
5. Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days.
6. Serve the shallots at room temperature.
7. Peel the turnips to remove their waxy skins, and cut them into generous 1-inch chunks.
8. Place them in a saucepan with water to cover and 1 teaspoon of salt.
9. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes.
10. In a separate saucepan, heat the milk and 6 tablespoons butter over low heat until the butter has melted and the milk just begins to simmer.
11. Drain the turnips, and puree (in several batches, if necessary) in a food processor.
12. With the motor running, add the melted butter and milk in a steady stream; the turnips should be very smooth.
13. Return the turnip puree to the saucepan, season with 1 teaspoon salt and the pepper and reheat, stirring over a medium flame.
14. Serve piping hot, sprinkled generously with crispy shallots.
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