Union Square Cafes Mashed Turnips with Crispy Shallots

• 1 1/2 pounds turnips or rutabagas, peeled and coarsely diced (about 2 cups)
• 1 cup shallots (about 6 large shallots), peeled and thinly sliced
• 2 tablespoons butter, melted
• 1 cup heavy cream
• 1 tablespoon unsalted butter
• Salt and freshly ground black pepper, to taste
• Pinch of freshly grated nutmeg
• Pinch of minced fresh parsley, for garnish

1. Place the turnips in a large pot of cold water and bring to a boil.
2. Cook until they are forktender, about 15 minutes.
3. Drain.
4. Put the turnips through a ricer or puree in a food processor; set aside.
5. Meanwhile, in a deep saucepan over medium heat, saute the shallots in the butter until they turn golden brown, about 15 minutes.
6. With a slotted spoon, remove the shallots and drain on paper towels.
7. Set a heavy saucepan over medium heat.
8. Add the cream and 1 tablespoon butter and bring to a simmer.
9. Add the turnips, stir briskly, and season with the salt, pepper, and nutmeg.
10. Spoon the puree onto serving plates and garnish liberally with the shallots and lightly with the parsley.
11. Serve immediately.

rutabagas, shallots, butter, heavy cream, unsalted butter, salt, nutmeg, fresh parsley

Taken from www.cookstr.com/recipes/union-square-cafersquos-mashed-turnips-with-crispy-shallots (may not work)