Root Vegetable Puree with Crispy Shallots
In all honesty my personal worst, (food that is) has always been turnips, parsnips and pretty much any strong flavoured veggies including brussel sprouts. The following recipe is a total revelation in taste and composition. It is truly an explosion of massive flavour that will change your opinion on strong tasting root veggies. You must try this, I personally guarantee instant, "I Love This".
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4 large shallots, peeled and sliced thin
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2 teaspoons all purpose flour
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3 Tablespoons grapeseed oil
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1 large russet potato, peeled and cubed
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2 medium rutabagas, peeled and cubed
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1 small carrot, peeled and cubed
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¼ cup unsalted butter
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1/3 cup heavy cream
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sea salt to taste
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freshly ground tellicherry pepper to taste
Toss the shallots with the flour, making sure to coat them all evenly.
Shake off the excess flour and discard. Heat the oil in a fry pan, add the dressed shallots and fry on medium heat, stirring until they are browned evenly. Remove and blot on paper towel to remove any excess oil. Set aside.
Bring a medium sized pot of salted water to the boil, add the potato and rutabagas, cook until fork tender. Drain and place in the bowl of a food processor. Add the butter and cream and puree until smooth.
Transfer the mixture to a serving bowl and stir in the reserved shallots.
Season with sea salt and Tellicherry pepper.
Serve soon
Serves 4-6
copyright© caren mcsherry
