During the first year Ryan and I were dating, I was invited to his parents house for Easter Dinner. Up to that point, I had never eaten pure turnips before, only the traditional southern turnip greens. So, when I saw them and noticed that they resembled yellow-like mashed potatoes, I was confused. This whole time I always thought turnips were green!? See? I told you I had some learning to do.
I love turnips, like all root vegetables, and I especially like eating them for holiday dinners. This recipe is impressive and is ideal for a Thanksgiving or Christmas dinner side dish. The crispy shallots on top are the best part, so don’t even think of omitting them.
Adapted from Ina Garten
Ingredients:
- 3/4 cups vegetable oil
- 1.5 tablespoons unsalted butter
- 3 shallots, peeled and sliced into thin rings
- 1 large turnip (rutabaga)
- Salt
- 1/2 cup skim milk plus 2 tablespoons of cream
- 3 tablespoons salted butter
- 1/4 teaspoon ground pepper
Directions
- Heat the oil and unsalted butter in a saucepan over medium heat until it reaches 220 degrees.
- Reduce heat to low and add shallots. Let them cook for 30-40 min, stirring occasionally, until rich golden brown. Remove with slotted spoon and cool on paper towels.
- Meanwhile, peel the rutabaga (turnip) and remove the waxy skin and cube them into 1 inch squares. Place them in a large saucepan and over with water and a dash of salt. Bring to boil and let simmer for 30 minutes and drain.
- In a separate small saucepan, heat the milk, cream and butter over low heat. When butter is melted, its ready.
- Puree the turnips with a hand mixer and add the milkbutter mixture. Turnips can be smooth or chunky.
- Add salt and pepper to taste.
- Add shallots on top and serve hot.
