MASHED TURNIPS WITH CRISPY SHALLOTS
Provided by Molly O'Neill
Categories side dish
Time 45m
Yield Eight servings
Number Of Ingredients 7
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 WITH CRISPY SHALLOTS
Provided by Moira Hodgson
Categories dinner, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 7
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
PATTY'S MASHED TURNIPS
The smell of hot buttery turnips always reminds me of the holiday season when my grandmother prepared this dish for the family. Originally submitted to ThanksgivingRecipe.com.
Provided by Patty Spencer
Categories Side Dish Vegetables
Yield 9
Number Of Ingredients 5
Steps:
- Peel, wash, and quarter turnips.
- Boil 35-45 minutes or until tender. Strain and rinse cooked turnips.
- Place in large mixing bowl and use fork to break up turnips into smaller bits. Add milk and butter. Blend to desired consistency. Add salt and pepper to taste.
Nutrition Facts : Calories 76 calories, Carbohydrate 10.4 g, Cholesterol 9 mg, Fat 3.2 g, Fiber 2.6 g, Protein 2.2 g, SaturatedFat 2 g, Sodium 124.7 mg, Sugar 6.7 g
MASHED YELLOW TURNIPS (SWEDE OR RUTABAGA) WITH CRISPY SHALLOTS
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
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
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