INGREDIENTS

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
To order GMA recipes or to subscribe yearly please call:
1-800-543-4GMA Single recipes $3 / Yearly $14.95  Busted by Barb on
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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