Mashed Yellow Turnips With Crispy Shallots Recipes

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MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS



Mashed Yellow Turnips with Crispy Shallots image

Provided by Ina Garten

Categories     side-dish

Time 1h45m

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups light olive or vegetable oil
3 tablespoons unsalted butter
5 to 6 shallots, peeled and sliced into thin rings
2 large yellow turnips (rutabagas), about 4 pounds total
Kosher salt
1 cup whole milk
6 tablespoons (3/4 stick) salted butter
1/2 teaspoon freshly ground black pepper

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.

MASHED TURNIPS WITH CRISPY SHALLOTS



Mashed Turnips With Crispy Shallots image

Provided by Molly O'Neill

Categories     side dish

Time 45m

Yield Eight servings

Number Of Ingredients 7

1 1/2 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
1/8 teaspoon freshly grated nutmeg
1/8 teaspoon minced parsley

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : @context http, Calories 180, UnsaturatedFat 5 grams, Carbohydrate 10 grams, Fat 15 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 10 grams, Sodium 327 milligrams, Sugar 6 grams, TransFat 0 grams

MASHED YELLOW TURNIPS (SWEDE OR RUTABAGA) WITH CRISPY SHALLOTS



Mashed Yellow Turnips (Swede or Rutabaga) With Crispy Shallots image

Make and share this Mashed Yellow Turnips (Swede or Rutabaga) With Crispy Shallots recipe from Food.com.

Provided by Millereg

Categories     Grains

Time 2h5m

Yield 4-6 serving(s)

Number Of Ingredients 8

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

Steps:

  • Slice the shallots crosswise into very thin rings.
  • In a saucepan, heat the oil with 3 tablespoons butter over medium-low heat until it begins to bubble.
  • 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.
  • Remove the shallots from the oil with a slotted spoon and drain on paper towels.
  • Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days.
  • Serve the shallots at room temperature.
  • Peel the turnips to remove their 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.
  • 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.
  • Drain the turnips, and puree (in several batches, if necessary) in a food processor.
  • With the motor running, add the melted butter and milk in a steady stream; the turnips should be very smooth.
  • Return the turnip puree to the saucepan, season with 1 teaspoon salt and the pepper and reheat, stirring over a medium flame.
  • Serve piping hot, sprinkled generously with crispy shallots.

Nutrition Facts : Calories 1028.5, Fat 109.3, SaturatedFat 29, Cholesterol 77.2, Sodium 1262.1, Carbohydrate 13.1, Fiber 1.7, Sugar 3.5, Protein 3.8

MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS



Mashed Yellow Turnips With Crispy Shallots image

Provided by Moira Hodgson

Categories     dinner, side dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 7

1 1/2 cups light vegetable or olive oil
9 tablespoons butter
5 to 6 shallots peeled and sliced into thin rings
2 large yellow turnips (rutabagas), about four pounds
2 teaspoons kosher salt
1 cup milk
1/2 teaspoon freshly ground black pepper

Steps:

  • In a saucepan, heat the oil with three tablespoons of butter over medium-low heat until it begins to bubble. Reduce the heat to low, add the shallots, and cook them until they are a rich golden brown, 30 to 40 minutes. Stir the shallots occasionally while they are cooking to make sure they brown evenly.
  • Remove the shallots from the oil with a slotted spoon and drain them on paper towels. Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days. Serve the shallots at room temperature.
  • Peel the turnips to remove their waxy skins and cut them into generous one-inch chunks. Put them in a saucepan with water to cover and one teaspoon of salt. Bring to a boil and simmer covered, until the turnips are easily pierced by a paring knife, about 35 minutes.
  • In a separate saucepan, heat the milk and the remaining six tablespoons of butter over low heat until the butter has melted and the milk just begins to simmer.
  • Drain the turnips and puree (in several batches, if necessary) in a food processor. With the motor running, add the melted butter and milk in a steady stream. The turnips should be very smooth.
  • Return the turnip puree to the saucepan, season with one teaspoon salt and the pepper and reheat, stirring, over medium flame. Serve piping hot, sprinkle generously with crispy shallots.

Nutrition Facts : @context http, Calories 711, UnsaturatedFat 51 grams, Carbohydrate 15 grams, Fat 73 grams, Fiber 3 grams, Protein 3 grams, SaturatedFat 19 grams, Sodium 538 milligrams, Sugar 9 grams, TransFat 1 gram

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