Scale
Ingredients
For the shallots
- 1 tbsp olive oil
- 1 small shallot
- 1 heaped tsp arrowroot flour or cornstarch
- A pinch of sea salt
For the mashed turnips
- 1 bunch turnips
- 2 tbsp coconut cream (or butter)
- Sea salt and pepper to taste
- ½ tsp freshly grated nutmeg
- ¼ tsp granulated garlic
Instructions
- To make the crispy shallots, heat the olive oil in a pan over medium heat. While the pan is heating, slice your shallot very thin, then separate out the rings into a small bowl. Add the arrowroot and a pinch of salt to the shallots then toss to coat. When the oil is ready, add the shallots to the pan, making sure to space them out so they don’t all overlap. Cook for 5 to 7 minutes or until golden, flipping about halfway through the cooking time. Remove the shallots and place them on a paper towel to cool until you are ready to use them.
- Remove the turnips greens and save them for another use. Scrub the turnips well, then dice them into roughly ½ inch pieces. Place the diced turnips in a pot and cover them with cold water. Place the pot on your stove over high heat. Bring the water to a gentle boil. Cook the turnips for 15 minutes or until very tender. Strain the water from the turnips, then add the turnips back to the same pot along with the coconut cream, sea salt, pepper, nutmeg, and garlic. Mash until you get the consistency you prefer. Serve the turnips topped with a sprinkle of nutmeg and the crispy shallots.
Notes
Recipe and Images by Courtney West @Sweetmiscellany
