Mashed Yellow Turnips (Swede Or Rutabaga) With Crispy Shallots - cooking recipe

Ingredients

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

Preparation

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.