Friend of Julie: Broaden Your Horizons

When is the last time you tried turnips? Wait - before you turn up your nose, there's a good reason you might consider trying them again: your taste buds have changed since you started this program. Am I right? I know mine have changed. Enjoying coffee with no sugar and milk instead of cream and eating plain yogurt - I never thought these options were for me, until now. Meaghan, who shared this recipe, encourages us to "broaden our horizons." Plus, one of the key concepts is to vary our foods. Live a little and give this recipe a try. Mashed yellow turnips with crispy shallots might become one of your favorite veggies to enjoy with your steak.

Mashed Yellow Turnips with Crispy Shallots. Photo by Meaghan.

Mashed Yellow Turnips with Crispy Shallots

Ingredients

• 1 1/2 cups light olive or vegetable oil
• 3 tablespoons unsalted butter
• 5 to 6 shallots, peeled and sliced into thin rings
• 2 large yellow turnips (rutabagas), about 4 pounds total
• Kosher salt (optional)
• 1 cup whole milk
• 6 tablespoons (3/4 stick) salted butter
• 1/2 teaspoon freshly ground black pepper

Directions

1. Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. 
2. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. 
3. Stir the shallots occasionally to make sure they brown evenly. 
4. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
5. Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks.
6. Place them in a saucepan with water to cover and 1 teaspoon of salt. 
7. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes.
8. Drain the turnips.
9. In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
10. Puree the turnips in several batches in a food processor fitted with the steel blade. 
11. With the food processor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
12. Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. 
13. Serve piping hot, sprinkled generously with crispy shallots. 

Original recipe source: Food Network