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“Best turnips I ever put in my mouth” says Beth Arnold

May 26, 2009

Beth Arnold (www.betharnold.com) who writes for numerous magazines and online sites, such as Huffington Post, salon.com & vogue.com, posted about my last blog post featuring Hunt Slonem’s CBS Sunday Morning segment where she mentioned I made the best turnips she ever put in her mouth. Well, of course, who the heck likes turnips? But, I have to say, she is right about the turnip recipe I have! It comes from my favorite NYC restaurant, Union Square Cafe’.

Mashed Turnips with Crispy Shallots

Heat 1-1/2 cups vegetable oil in a saucepan with 3 tablespoons butter over medium-low heat until it begins to bubble. Reduce the heat to low & add 5-6 chopped shallots and cook until they are a rich golden brown, 30-40 minutes. Stir the shallots occasionally while they are cooking to make sure they brown evenly.  Remove with a slotted spoon and drain on paper towels.  Peel 2 large turnips and cut into generous 1-inch chunks. Place them in a saucepan with water to cover & 1 teaspoon of salt. Bring to a boil and simmer, covered until easily pierced with a paring knife, about 35 minutes.  In a separate saucepan, heat 1 cup milk and 6 tablespoons butter over low heat until butter has melted and milk begins to simmer. Drain the turnips & puree in a food processor.  With motor running, add the melted butter and milk mixture in a steady stream.  The turnips should be very smooth.  Return the puree to the saucepan, season with 1 teaspoon salt & cracked pepper to taste, rehead & serve piping hot, sprinkled generously with crispy shallots.

 

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