Mashed Rutabagas With Crispy Shallots Recipes

Steps:

• Place rutabaga in a medium pot and add enough chicken broth to cover. Bring to a boil; reduce heat, cover, and cook until tender, about 40 minutes.
• Transfer rutabaga to a colander and drain well. Place into a deep bowl; add evaporated milk and butter a little at a time until desired consistency is reached. Use an electric hand blender to get a creamy, non-fibrous texture. Season with salt and pepper.

Steps:

• Slice the shallots crosswise into very thin rings.
• In a saucepan, heat the oil with 3 tablespoons butter over medium-low heat until it begins to bubble.
• 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.
• 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.
• 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.
• 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.
• 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.
• 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.

Steps:

• Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. 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. Stir the shallots occasionally to make sure they brown evenly. 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.
• Peel the turnips to remove the 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. Drain.
• 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.
• Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
• Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.