Union Square Cafe’s Mashed Turnips with Crispy Shallots
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.
Serves8
Cooking Methodsauteeing
CostInexpensive
Total Timeunder 1 hour
OccasionCasual Dinner Party, Family Get-together
Recipe Coursemain course, vegetable
Dietary Considerationegg-free, gluten-free, high fiber, low carb, peanut free, soy free, tree nut free, vegetarian
Equipmentfood processor
Mealdinner
Taste and Texturecreamy, rich, savory
Type of Dishvegetable
Ingredients
- 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
Instructions
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Place the turnips in a large pot of cold water and bring to a boil. Cook until they are forktender, about 15 minutes. Drain.
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Put the turnips through a ricer or purée in a food processor; set aside.
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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.
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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.
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Spoon the purée onto serving plates and garnish liberally with the shallots and lightly with the parsley. Serve immediately.
1992 Molly O'Neill
