Mashed Turnips with Crispy Shallots
Recipes > Dinner > Side Dishes > Mashed Turnips with Crispy Shallots

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Recipe Checklist:
  • 1 ½ lbs Turnips (Peeled & Rough Chopped)
  • 3 T Unsalted Butter (Divided)
  • 1 cup Shallots (Peeled & Julienned)
  • 1 t Nutmeg (Freshly Grated)
  • 1 T Fresh Parsley (Minced)
  • 1 cup Heavy Cream
  • Kosher Salt to Taste
  • Freshly Ground Black Pepper to Taste
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Mixing Bowl
  • Peeler
  • Medium Saucepan
Estimated Time
45 minutes
Serves 6-8
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A lot of the initial preparation work will be Peeling and Dicing on your Cutting Board. Peel the Turnips  as you would Peel a Rutabaga and then Rough Chop them. Peel the Shallots as you would Peel an Onion. Take the Shallots to a Julienne. Rinse the fresh Parsley and then Mince it. Grate the Nutmeg.

Divide the Unsalted Butter into 2 portions. One 2 T portion will be used in Sautéing the Shallots. The remaining 1 T portion will go into the Saucepan with the Heavy Cream.

We will want a Turnip Purée when we begin the active phase. To get a head start on making the Purée, place the Turnips into a large Stockpot of cold water on the stovetop. Bring the water and Turnips to a Boil on High Heat and once a boil has been reached, bring down the heat to maintain a Simmer. Let the Turnips Simmer until they are Knife Tender. It should take about 15 minutes, or so.

Drain the hot water carefully through a Colander, which will collect the hot Turnips. Working carefully, so as not to burn yourself, place the Turnips into a Food Processor and pulse them until they are Puréed.

You can set them aside for a short while or even up to 1-3 days in the refrigerator if you really want to Organize your work. Organization is the first of Smart Kitchen’s 4 Levers of Cooking™and is not a bad way to go.


With your Mise en Place sitting ready, heat 2 T of the Unsalted Butter in a heavy Sauce Pan on High Heat. Once the Butter is approaching its Smoke Point and you have good heat in your pan, Sauté the Shallots until they Caramelize and turn golden brown and crispy. It should take about 4-5 minutes or so. Remove the fried Shallots from the Sauce Pan and let them drain on a paper towel.

Now add the Heavy Cream and remaining portion of Unsalted Butter to your Sauce Pan on Medium Heat. Bring the mixture to a Simmer gently. You don’t want to scorch the cream.  Once a Simmer is achieved, spoon in the Turnip Purée (which should be at room temperature). Stir the mixture well to incorporate everything. Let the mixture heat through and then add the Nutmeg. Finally, Season it to taste with the Kosher Salt and freshly cracked Black Pepper.

Plate the Mashed Turnips and then Garnish each serving liberally with the fried Shallots. Garnish each plate lightly with the Minced Parsley. Serve immediately.