Steps:
- Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
- Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
- In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
- Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
- Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.
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Aman Iqbal
[email protected]Overall, I thought this was a good recipe. It was easy to make and the turnips were very flavorful.
julian williams
[email protected]This was a bit too sweet for my taste. I think I would use less sugar next time.
Trisa Yadav
[email protected]I'm not a big fan of turnips, but I really enjoyed this dish. The crispy shallots were a great addition.
Bishop Darko
[email protected]Perfect side dish for a fall dinner.
litho
[email protected]Will definitely make this again!
Reynir Blondal
[email protected]Easy to make and delicious! I served this with roasted chicken and it was a hit!
Isel Mohamed
[email protected]The turnips were a bit bland for my taste, but the crispy shallots helped a lot. I would probably add some more spices next time.
Sheeraz King
[email protected]This is a great way to use up leftover turnips! I had some in my fridge that were starting to go bad, and this recipe gave them new life.
slah dagsha
[email protected]I was skeptical about the crispy shallots, but they really made the dish! They added a nice smokiness and crunch that balanced out the sweetness of the turnips.
Mahabub islam Kajol
[email protected]This was absolutely delicious! I've never had mashed turnips before, but they were so creamy and flavorful! The crispy shallots were the perfect topping, adding a nice crunch to the dish.