Union Square Cafe’s Mashed Turnips with Crispy Shallots

Place the turnips in a large pot of cold water and bring to a boil. Cook until they are forktender, about 15 minutes.

Drain.

Put the turnips through a ricer or pure in a food processor; set aside.

Meanwhile, in a deep saucepan over medium heat, saut the shallots in the butter until they turn golden brown, about 15 minutes. With a slotted spoon, remove the shallots and drain on paper towels.

Set a heavy saucepan over medium heat.

Add the cream and 1 tablespoon butter and bring to a simmer.

Add the turnips, stir briskly, and season with the salt, pepper, and nutmeg.

Spoon the pure onto serving plates and garnish liberally with the shallots and lightly with the parsley.

Serve immediately.

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