Baking is science and I don't like formulas, but cooking is art and anything goes...and the simpler the better. It's all about less time at the stove and more time at the table. With a forty year passion for food I'm excited to share what I do in the kitchen nearly every day.

Wednesday, October 23, 2019

Turnips with Crispy Shallots

You could put these crispy shallots on dog food and it would be incredible, but let’s just start with turnips.

Peel and cut the turnips into one-inch chunks, then lightly boil in an inch or so of salted water in a covered pot. While the turnips are cooking, halve and thinly slice lots of peeled shallots…you’re going to want extras for whatever you’re eating tomorrow…and the next day.

In a large non-stick frying pan melt a couple tablespoons of butter then sauté the shallots over medium heat for approximately fifteen minutes. Turn often so they brown and crisp up, but be careful not to let them burn.

When the turnips are cooked through and tender, drain and mash them with some butter, salt and pepper, and if you’re feeling it, a splash of heavy cream. Serve topped with the shallots.

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