Mashed Yellow Turnips With Crispy Shallots

Salvation is by grace, by grace alone. Nevertheless, divine grace is not exercised at the expense of holiness. It never compromises with sin. It is also true that salvation is a free gift, but an empty hand must receive it and not a hand which still tightly grasps the world. Something more than believing is necessary to salvation. A heart that is steeled in rebellion against God cannot savingly believe. It must first be broken. Only those who are spiritually blind would declare that Christ will save any who despise His authority and refuse His yoke. Those preachers who tell sinners that they may be saved without forsaking their idols, without repenting, without surrendering to the lordship of Christ are as erroneous and dangerous as others who insist that salvation is by works and that heaven must be earned by our own efforts.

A.W. Pink

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Dairy		America, Good, Morning	1	Servings

INGREDIENTS

5		Shallots, peeled up to 6
1 1/2	c	Light olive or vegetable oil
3	T	Butter
2		Yellow turnips, Rutabaga
		about 4 pounds
1	c	Milk
6	T	Butter
2	t	Kosher salt
1/2	t	Freshly ground black pepper

INSTRUCTIONS

Slice the shallots crosswise into very thin rings. In a saucepan,  heat
the oil with the butter over medium-low heat until it begins to
bubble. 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.
Remove the shallots from the oil with a slotted spoon and drain on
paper towels. Once the shallots have dried and crisped, in about 15
minutes, they can be stored in a cool place, covered, for several
days. Serve the shallots at room temperature . Peel the turnips to
remove their waxy skins, and cut them into generous 1-inch chunks.
Place them in a saucepan with water to cover and 1 teaspoon of salt.
Bring to a boil and simmer, covered, until easily pierced by a paring
knife, about 35 minutes. In a separate saucepan, heat the milk and
butter over low heat until the butter has melted and the milk just
begins to simmer. Drain the turnips, and puree (in several batches,  if
necessary) in a food processor. With the motor running, add the  melted
butter and milk in a steady stream. The turnips should be very  smooth.
Return the turnip puree to the saucepan, season with 1  teaspoon salt
and the pepper and reheat, stirring over a medium  flame. Serve piping
hot, sprinkled generously with crispy shallots.  Yield: 4-6 servings
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2/20/98  Recipe by: Union Square Cafe  Posted to MC-Recipe Digest by
"abprice@wf.net" <abprice@wf.net> on  Mar 23, 1998

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