- 1 1/2 pounds turnips, coarsely chopped
- 3 T. butter, divided
- 1 C. thinly sliced red onion
- 1/2 C. heavy cream
- 1/8 t. grated nutmeg
- salt and pepper
- 1-3 t. minced parsley
Place chopped turnips in large pot of cold water. Bring to boil and cook until tender, about 15 minutes. Drain well and puree turnips in a food processor (or mash them with a hand-held masher).
Heat 2 tablespoons of the butter in small skillet over medium ﬂame, add onions and cook, stirring often, until onions are tender and golden brown, about 15 minutes. Remove onions from skillet and drain them on paper towels. Combine the cream and remaining 1 tablespoon butter; bring to a simmer and stir into the pureed turnips. Season with nutmeg; add salt and pepper to taste.
Place in a serving dish, garnish with shallots and parsley, and serve immediately. Makes 6-8 servings.