Equipment
Ingredients
Turnip Mash
- 1000 g turnips, peeled and cut into 2.5cm cubes
- 80 ml heavy cream, warmed slightly
- 60 g unsalted butter, room temperature
- 6 g kosher salt
- 2 g black pepper, freshly ground
- 1 g ground nutmeg
Crispy Shallots
- 150 g shallots, peeled and thinly sliced into rings
- 250 ml vegetable oil
- 2 g kosher salt
Nutrition (per serving)
Method
Place the diced turnips in a large pot, cover completely with cold water, and season generously with a pinch of salt. Place over high heat.
Once boiling, reduce the heat to medium-low and simmer the turnips until they are completely tender and offer no resistance when pierced with a fork, about 15 to 20 minutes.
While the turnips cook, pour the vegetable oil into a skillet over medium heat and warm to 150°C (300°F). Add the sliced shallots and fry slowly, stirring frequently to ensure even cooking.
Use a slotted spoon to carefully remove the golden shallots from the oil and transfer them to a plate lined with paper towels to drain. Immediately season with 2g of kosher salt while hot.
Drain the cooked turnips thoroughly in a colander. Return the drained turnips to the hot, empty pot and place over low heat for 1 to 2 minutes, stirring constantly to evaporate excess surface moisture.
Remove the pot from the heat. Use a potato masher or food processor to puree the turnips until smooth. Stir in the heavy cream, unsalted butter, kosher salt, black pepper, and optional nutmeg until fully incorporated.
Transfer the creamy mashed turnips to a warm serving bowl. Scatter the crispy fried shallots over the top immediately before serving to maintain their crunch.
Chef's Notes
- Turnips hold significantly more water than potatoes. Evaporating their surface moisture after boiling is absolutely crucial to prevent a watery, separated mash.
- If you prefer a milder flavor profile, you can replace half of the turnips with Yukon Gold potatoes or parsnips. Cook and mash them together using the same method.
- Do not discard the shallot frying oil. Once cooled and strained, it becomes a deeply flavorful shallot oil perfect for vinaigrettes, roasting vegetables, or drizzling over soups.
- For the silkiest texture possible, pass the mashed turnips through a fine-mesh tamis or sieve before stirring in the cream and butter.
Storage
Refrigerator: 3 days — Store the mashed turnips and crispy shallots in separate airtight containers. Shallots should ideally be kept at room temperature to retain crispness.
Freezer: 1 month — The mash freezes well. Do not freeze the crispy shallots.
Reheating: Reheat the mashed turnips gently on the stovetop over low heat, stirring frequently. Add a splash of heavy cream if the mixture seems too thick. Top with shallots immediately before serving.
