Best 3 Mashed Rutabaga Yellow Turnip Or Swede And Potato Recipes

MASHED RUTABAGA

Steps:

• Peel and cube the rutabaga. Add the diced rutabaga to a medium saucepan and cover it with cold water.
• Bring the water to a boil, then lower the heat and simmer for 40 to 50 minutes until the rutabaga is fork tender.
• Drain the boiling water once the rutabaga is cooked. Return it to the pot. Use a potato masher to break it up. Add 2 tablespoons of butter. Season with salt and white pepper and mash again.
• Add the sour cream, if using, and mix through the rutabaga mash.
• Add the brown sugar, if using, and mix through the rutabaga mash.
• Serve hot as a vegetable side dish for dinner.

MASHED YELLOW TURNIPS WITH CRISPY SHALLOTS

Steps:

• Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F. Reduce the heat to low, add the shallots, and cook until they are a rich golden brown, 30 to 40 minutes. The temperature should stay below 260 degrees F. Stir the shallots occasionally to make sure they brown evenly. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
• Peel the turnips to remove the 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. Drain.
• In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
• Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
• Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat. Serve piping hot, sprinkled generously with crispy shallots.

MASHED YELLOW TURNIPS (SWEDE OR RUTABAGA) WITH CRISPY SHALLOTS

Steps:

• 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.