Mashed Yellow Turnips (Swede or Rutabaga) With Crispy Shallots

• shallots, peeled↗5 -6
• light olive oil or 1 1/2 cups vegetable oil↗1 1⁄2 cups
• unsalted butter↗3 tablespoons
• large yellow turnips, about 4 pounds (also called rutabagas or swedes)↗2
• milk↗1 cup
• unsalted butter↗6 tablespoons
• kosher salt↗2 teaspoons
• fresh ground black pepper↗1⁄2 teaspoon

Step-by-step instructions

1. 1

   Slice the shallots crosswise into very thin rings.

2. 2

   In a saucepan, heat the oil with 3 tablespoons butter over medium-low heat until it begins to bubble.

3. 3

   Reduce the heat to low, add the shallots and cook until they are a rich golden brown, about 30-40 minutes; stir the shallots occasionally while they are cooking to make sure they brown evenly.

4. 4

   Remove the shallots from the oil with a slotted spoon and drain on paper towels.

5. 5

   Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days.

6. 6

   Serve the shallots at room temperature.

7. 7

   Peel the turnips to remove their waxy skins, and cut them into generous 1-inch chunks.

8. 8

   Place them in a saucepan with water to cover and 1 teaspoon of salt.

9. 9

   Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes.

10. 10

    In a separate saucepan, heat the milk and 6 tablespoons butter over low heat until the butter has melted and the milk just begins to simmer.

11. 11

    Drain the turnips, and puree (in several batches, if necessary) in a food processor.

12. 12

    With the motor running, add the melted butter and milk in a steady stream; the turnips should be very smooth.

13. 13

    Return the turnip puree to the saucepan, season with 1 teaspoon salt and the pepper and reheat, stirring over a medium flame.

14. 14

    Serve piping hot, sprinkled generously with crispy shallots.