Equipment
Ingredients
Mashed Turnips
- 800 g turnips, peeled and cut into 2cm cubes
- 120 ml heavy cream, warmed slightly
- 60 g unsalted butter, room temperature
- kosher salt
- black pepper, freshly ground
Crispy Shallots
- 100 g shallots, peeled and sliced into thin rings
- 120 ml canola oil
- kosher salt
Nutrition (per serving)
Method
Place the turnip cubes in a large pot and cover with cold water by at least 3 centimeters. Season the water generously with salt.
Bring the pot to a boil at 100C/212F over high heat, then reduce to a simmer. Cook until the turnips are very tender, about 15 to 20 minutes.
While the turnips are boiling, combine the sliced shallots and canola oil in a cold, small frying pan. Starting them in cold oil helps slowly draw out their moisture for maximum crispness.
Place the frying pan over medium-low heat. As the oil slowly reaches 135C/275F, fry the shallots gently. Stir them frequently to ensure even cooking until they turn a deep golden brown, about 10 to 12 minutes.
Use a slotted spoon to immediately transfer the crispy shallots to a plate lined with paper towels. Season them right away with a pinch of kosher salt while they carryover cook and harden.
Drain the boiled turnips well in a colander. Return the drained turnips to the hot, empty pot off the heat and let them rest for 1 to 2 minutes so any excess surface water evaporates.
Mash the turnips thoroughly using a potato masher, or pulse them in a food processor if you prefer a completely smooth puree. Fold in the warmed heavy cream and room temperature butter until fully incorporated.
Season the mash to taste with salt and freshly ground black pepper. Transfer to a warm serving dish and scatter the reserved crispy shallots generously over the top.
Chef's Notes
- Turnips have a naturally high water content compared to potatoes. Allowing them to steam-dry in the hot pot after draining is the most critical step for achieving a rich, luxurious consistency.
- For the crispiest possible shallots, always begin with cold oil. This technique gently draws the moisture out of the alliums before the browning process begins, avoiding soggy centers.
- If the turnip flavor is too pungent or earthy for your palate, you can easily mellow the dish by swapping one quarter of the turnips by weight with peeled russet potatoes or sweet parsnips.
Storage
Refrigerator: 3 days — Store the mashed turnips and crispy shallots in separate airtight containers. Shallots should remain at room temperature.
Reheating: Warm the mashed turnips gently in a saucepan over medium-low heat, stirring frequently. Top with room temperature shallots just before serving.
