Wednesday, March 11, 2009


This is adapted from "The Barefoot Contessa: Family Style", simplified just a bit. I tried it first with white turnips and potatoes and let Morgan process it. Gluey, because she just kept on processing, but still pretty good. I also totally burned the shallots. Second time I used rutabagas and was more careful with the temperature on the shallots (it helps to have a candy thermometer) and it was beautiful.

¾ cup canola oil
6 tablespoons butter, divided
3 – 4 shallots, peeled and thinly sliced
4 smallish rutabagas (yellow turnips), about 2 lbs.
½ cup milk
salt and pepper

Heat the oil and 2 tablespoons butter in a saucepan over medium low heat until it reaches 220 degrees (a candy thermometer is really helpful, but it will be quite frothy and bubbly). Reduce the heat to low, add the shallots and cook until they are a rich golden brown, about 20 minutes, stirring occasionally. The temperature should stay below 260 degrees. Remove from the oil and spread out on paper towels.

Scrub and peel turnips and cut into 1 –inch chunks. Cover with water in a saucepan and 1 teaspoon salt. Bring to a boil, then simmer, covered, until easily pierced, 20 – 30 minutes. Drain.

Heat the milk and 4 tablespoons butter in another saucepan, until butter melts and the milk begins to simmer.

Place the rutabagas in the food processor and puree. Then, add the milk/butter in a steady stream until the mixture is smooth. Return the puree to the saucepan and heat, adding salt and pepper to taste. Serve hot, with shallots sprinkled on top

No comments:

Post a Comment