Mashed Turnips With Crispy Shallots

1. 1

   Place the turnips in a large pot of cold water and bring to a boil.

2. 2

   Cook until tender, about 15 minutes.

3. 3

   Drain and puree in a food processor.

4. 4

   Set aside.

5. 5

   Meanwhile, heat 2 tablespoons of the butter in a deep saucepan over medium heat.

6. 6

   Add the shallots and saute until they turn golden brown, about 15 minutes.

7. 7

   Remove the shallots with a slotted spoon and drain on paper towels.

8. 8

   Set a heavy saucepan over medium heat.

9. 9

   Add the cream and the remaining 1 tablespoon of butter and bring to a simmer.

10. 10

    Briskly stir in the turnips.

11. 11

    Season to taste with salt, pepper and the nutmeg.

12. 12

    Divide the puree among 8 serving plates.

13. 13

    Garnish liberally with the shallots and lightly with parsley.

14. 14

    Serve immediately.

No additional tips available.