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Mashed Yellow Turnips (Swede or Rutabaga) With Crispy Shallots

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“From the Union Square Cafe, New York City”
2hrs 5mins

Ingredients Nutrition


  1. Slice the shallots crosswise into very thin rings.
  2. In a saucepan, heat the oil with 3 tablespoons butter over medium-low heat until it begins to bubble.
  3. 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.
  4. Remove the shallots from the oil with a slotted spoon and drain on paper towels.
  5. Once the shallots have dried and crisped, in about 15 minutes, they can be stored in a cool place, covered, for several days.
  6. Serve the shallots at room temperature.
  7. Peel the turnips to remove their waxy skins, and cut them into generous 1-inch chunks.
  8. Place them in a saucepan with water to cover and 1 teaspoon of salt.
  9. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes.
  10. 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.
  11. Drain the turnips, and puree (in several batches, if necessary) in a food processor.
  12. With the motor running, add the melted butter and milk in a steady stream; the turnips should be very smooth.
  13. Return the turnip puree to the saucepan, season with 1 teaspoon salt and the pepper and reheat, stirring over a medium flame.
  14. Serve piping hot, sprinkled generously with crispy shallots.

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