Thanksgiving is the meal where tradition is king, but for me, Christmas is where you have a little bit more room to experiment. These roasted, pureed turnips with shallot brown butter are a good substitute for mashed potatoes or a gratin. They have a little bit of a sweet earthy taste, but are mostly a great base to sop up other sauced like shallot brown butter or gravy. I also find that roasting them brings out more of their earthy flavor.
- 2 large turnips, peeled and cut into uniform chunks
- 1 tablespoon olive oil
- salt and pepper
- 6 tablespoons unsalted butter
- 1 large shallot, finely diced
- Preheat oven to 400° Fahrenheit. Place the turnips in a large baking pan and drizzle with olive oil, coating each piece. Sprinkle with salt and pepper. Roast for 45 minutes to an hour. Checking after 30 minutes or so. Remove from oven when completely tender. Test by piercing with a fork.
- Let turnips cool. Once cool, blend in a food processor until desired puree smoothness is attained. Add more salt and pepper if desired.
- Heat the butter in a large skillet over medium-low heat unit a foam forms. Add the shallots and keep on medium low for another 2-3 minutes until the milk solids start to brown. Remove from heat.
- To serve, scoop turnip puree into a serving bowl and drizzle with the shallow brown butter sauce.