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Рецепт Mashed Yellow Turnips With Crispy Shallots
by Global Cookbook

Mashed Yellow Turnips With Crispy Shallots
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Ингредиенты

  • 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

Инструкции

  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.
  2. 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.
  3. 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 .
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Yield: 4-6 servings