MASHED RUTABAGAS WITH CRISPY SHALLOTS

FOR THE CRISPY SHALLOTS:
1 1/2 cups light olive or vegetable oil
9 tablespoons butter, divided use
5 to 6 shallots, peeled and sliced into thin rings
FOR THE RUTABAGAS:
4 pounds rutabagas
2 teaspoons kosher salt, divided use
1 cup milk
1/2 teaspoon freshly ground black pepper

TO MAKE THE CRISPY SHALLOTS:
In a saucepan, heat the oil with 3 tablespoons of 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. 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.

TO PREPARE THE RUTABAGAS:
Peel the rutabagas and cut them into generous 1-inch chunks. Place them in a saucepan with water to cover and 1 teaspoon 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 6 tablespoons of butter over low heat until the butter has melted and the milk just begins to simmer.

Drain the rutabagas, and puree them (in a couple of batches, if necessary) in a food processor. With the motor running, add the melted butter and milk in a steady stream. The rutabagas should be very smooth. Return the rutabaga 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.

Makes 4 to 6 servings
Source: The Union Square Cafe Cookbook by Danny Meyer and Michael Romano

Category:  Side Dishes, Vegetables
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