- Course: Main Course, Vegetable
- Total Time: Under 1 Hour
- Skill Level: Easy
- Cost: Inexpensive
- Favorited: 21 Times
From the time that Union Square Cafe opened in 1985, this rich dish has been converting even avid turnip-haters. It can be served as a vegetable with meat or game. But it is so rich that it is often eaten as a main course, with a little salad before and some dessert to follow.
- 1½ pounds turnips or rutabagas, peeled and coarsely diced (about 2 cups)
- 1 cup shallots (about 6 large shallots), peeled and thinly sliced
- 2 tablespoons butter, melted
- 1 cup heavy cream
- 1 tablespoon unsalted butter
- Salt and freshly ground black pepper, to taste
- Pinch of freshly grated nutmeg
- Pinch of minced fresh parsley, for garnish
1. Place the turnips in a large pot of cold water and bring to a boil. Cook until they are forktender, about 15 minutes. Drain.
2. Put the turnips through a ricer or purée in a food processor; set aside.
3. Meanwhile, in a deep saucepan over medium heat, sauté the shallots in the butter until they turn golden brown, about 15 minutes. With a slotted spoon, remove the shallots and drain on paper towels.
4. Set a heavy saucepan over medium heat. Add the cream and 1 tablespoon butter and bring to a simmer. Add the turnips, stir briskly, and season with the salt, pepper, and nutmeg.
5. Spoon the purée onto serving plates and garnish liberally with the shallots and lightly with the parsley. Serve immediately.
© 1992 Molly O'Neill
Nutritional information is based on 1/8 teaspoon added salt per serving.
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