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Ingredients
- 5 x Shallots, peeled, up to 6
- 1 1/2 c. Light olive or possibly vegetable oil
- 3 Tbsp. Butter
- 2 lrg Yellow turnips (Rutabaga), about 4 pounds
- 1 c. Lowfat milk
- 6 Tbsp. Butter
- 2 tsp Kosher salt
- 1/2 tsp Freshly grnd black pepper
Directions
- 1. Slice the shallots crosswise into very thin rings. In a saucepan, heat the oil with the butter over medium-low heat till it begins to bubble.
- Reduce the heat to low, add in the shallots and cook till they are a rich golden, about 30-40 min. Stir the shallots occasionally while they are cooking to make sure they brown proportionately.
- 2. Remove the shallots from the oil with a slotted spoon and drain on paper towels. Once the shallots have dry and crisped, in about 15 min, they can be stored in a cold place, covered, for several days. Serve the shallots at room temperature .
- 3. 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 tsp. of salt. Bring to a boil and simmer, covered, till easily pierced by a paring knife, about 35 min.
- 4. In a separate saucepan, heat the lowfat milk and butter over low heat till the butter has melted and the lowfat milk just begins to simmer.
- 5. Drain the turnips, and puree (in several batches, if necessary) in a food processor. With the motor running, add in the melted butter and lowfat milk in a steady stream. The turnips should be very smooth.
- 6. Return the turnip puree to the saucepan, season with 1 tsp. salt and the pepper and reheat, stirring over a medium flame. Serve piping warm, sprinkled generously with crispy shallots.
- Yield: 4-6 servings
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