Mashed Yellow Turnips
with Crispy Shallots
1 1/2 cups light olive or vegetable oil
9 tbs butter
5 to 6 shallots, peeled and sliced into thin rings
2 large yellow turnips (rutabaga), about 4 pounds
2 tsp kosher salt
1 cup milk
6 tbs butter
½ tsp freshly ground black pepper
1. In a saucepan, heat the oil with 3 tablespoons butter over medium-low heat until it begins to bubble. Reduce the heat to low, and the shallots, and cook 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.
2. 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.
3. 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.
4. In a separate saucepan, heat the milk and remaining 6 tablespoons butter over low heat until the butter has melted and the milk just begins to simmer.
5. 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.
6. 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.