Mashed Yellow Turnips with Crispy Onions

This amazing side dish brings out the natural sweetness of one of winter’s most readily available seasonal vegetables - turnips. Turnips tend to be underappreciated relative to other winter root vegetables. When cooked, they have a sweetness that doesn’t overpower a very mild, radish-like bite. In this preparation, we combine mashed turnips with whole milk and butter, then top them with fried onions to add a little crunchiness to a perfectly textured creamy mash. Serve them with a simple grilled steak or braised short ribs for a rich and hearty winter meal.

  • Serves: 2
  • Cook Time: 30 minutes
  • 4 pound Yellow Turnips or Rutabega
  • 3 Yellow Onions (sliced into thin rings)
  • 1 cup Whole Milk
  • 6 tablespoon Salted Butter
  • 1.5 cup Sunflower Oil or other high heat oil
  • 3 tablespoon Unsalted Butter
  • Kosher Salt
  • 1/2 tsp Freshly ground black pepper
  1. Heat the oil and unsalted butter in a saucepan over medium-low heat until it reaches 220 degrees F.
  2. Reduce the heat to low, add the onions, and cook until they are a rich golden brown, 30 to 40 minutes, stirring occasionally to make sure they brown evenly. The temperature should stay below 260 degrees F.
  3. Remove them from the oil with a slotted spoon, drain well, and spread out to cool on paper towels. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
  4. Peel the turnips to remove the waxy skins and cut them into generous 1-inch chunks.
  5. Place them in a saucepan with water to cover and 1 teaspoon of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes. Drain.
  6. In a separate saucepan, heat the milk and salted butter over low heat until the butter has melted and the milk just begins to simmer.
  7. Puree the turnips in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The turnips should be smooth.
  8. Return the puree to the saucepan, season with 1 teaspoon salt and the pepper, and reheat, stirring, over medium heat.
  9. Serve piping hot, sprinkled generously with crispy onions.