Smashed Turnips with Sage and Crispy Fried Shallots

I’m realizing that Chase and I might have a carbs problem when it comes to Thanksgiving. Well, I guess it was pretty obvious after I went over the list of items that we volunteered to bring for our friend’s pot luck:

1) Sweet potatoes
2) Stuffing
3) Mac & Cheese
4) Pie

…and I’m the vegetarian of the group, ya’ll. Just think of what everyone else will be bringing to the table (literally!). I doubt there are going to be many fresh veggie items, or anything not covered in butter and/or gravy.

So I went rooting (pun!) around for a recipe that would still have all the comfort of carbs but perhaps a little less guilt. These smashed turnips hit the spot. I wouldn’t say they taste just like mashed potatoes, but they are every bit as comforting and delicious. The crispy fried shallots added just the right amount of crunch and spiced up the flavor even more. If you’re looking for a tasty way to get a little more root vegetable in your life (and who isn’t??), here is your answer! Hey, turnips are fun!!

Side note if you don’t care about calories – those crispy fried shallots are awesome all by themselves. I mean, you can kiss being good with your diet good-bye, but I wouldn’t turn down a bowl of those to snack on. Just sayin…

Smashed Turnips with Sage and Crispy Fried Shallots

1 1/2 lbs turnips, peeled and cut into large dice
1 whole large shallot, thinly sliced
1 tablespoon chopped sage
4 tablespoons butter
2 tablespoons half & half
Olive oil or canola oil
Salt & Pepper

Add the turnips to a large pot and cover with water. Bring to a boil over a stove and then reduce heat to a simmer. Cook for about 7 – 10 minutes, or until the turnips are tender when pierced with a fork. Drain, add to a medium bowl and set aside.

Coat the bottom of a medium saute pan with oil. Cook over high heat and once the oil sputters when splashed with a drop of water, add in the shallots. Cook, stirring occasionally until the shallots turn a golden brown, then drain immediately over paper towels to avoid over-cooking. Set aside.

Return the pan used to fry the shallots to the stove. Add the butter and sage to the pan and cook over low heat until the butter has completely melted. Cook 30 seconds more, and then add the butter to the turnips. Add in the cream, salt and pepper to taste, and mash the turnips to bring everything together. You may need to use an electric mixer to really get them creamy and smooth.

Transfer the turnips to a serving bowl and top with the fried shallots. Enjoy!

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