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Mashed Turnips with Creamy and Crispy Shallots

1 1/2-2 pounds turnips, peeled and coarsely chopped

 3 T butter, divided

 1 c. thinly sliced shallots or sweet red onion

 1/2 c. heavy cream

 1/8 t. nutmeg

 Salt and pepper

 1-3 t. minced Italian (flat-leaf) parsley


Placed chopped turnips in large pot of cold water. Bring to boil and cook until tender, about 15 minutes. Drain well and puree turnips in a food processor (or mash them with a hand-held masher). Heat 2 T. of the butter in a small skillet over medium flame, add shallots and cook, stirring often, until shallots are tender and golden brown, about 15 minutes. Remove shallots from skillet and drain them on paper towels. Combine the cream and remaining 1 T. butter; bring to a simmer and stir into the pureed turnips. Season with nutmeg; add slat and pepper to taste. Place in a serving dish, garnish with shallots and  parsley and serve immediately. Serves 6 - 8.

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