| MASHED TURNIPS WITH CREAM AND CRISPY SHALLOTS |
Makes 6-8 servings
1 ½ pounds of turnips, peeled and
coarsely chopped
3 Tbsp. butter, divided
1 cup thinly sliced shallots (or onion)
½ cup heavy cream
1/8 tsp. grated nutmeg
Salt and pepper
1-3 teaspoons minced parsley
Place chopped turnips in large pot of cold water. Bring to a boil and
cook until tender, about 15 minutes. Drain well and puree turnips in a
food processor (or mash with a hand held masher). Heat 2 tablespoons
of the butter in a small skillet over medium heat; 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 tablespoon butter; bring
to a simmer and stir into the pureed turnips. Season with nutmeg, add
salt and pepper to taste. Place in a serving dish, garnish with shallots
and parsley, and serve immediately.
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