When the Barn closed it's doors several customers made it clear that they HAD to have my food . So, I made a plan to contact them every week with a menu that would give them a taste of what they had grown accustomed to and still leave me time to enjoy a little free time.It's been a great time. On Friday I send them "the list" the following Wednesday I cook and bake away and on Thursday I visit and deliver all my goodies.
It doesn't always have to be fancy or complicated and this recipe is proof.I have never been a fan of TURNIP or RUTABAGA. You could often hear me saying "no thanks" when it was offered.
HOWEVER.........as a women , I've decided to change my mind. My "soup people" as I like to call them wanted more veggie options,but, they had to be fresh and local. Not always easy in the middle of winter.This turned out to be a winner. YES ....even I liked it and had a whole container for lunch.This RECIPE comes to us by way of the BAREFOOT CONTESSA If you ever watch the FOOD NETWORK I'm sure you have heard of her.
PEEL AND CHOP 1 LARGE TURNIP (sometimes these have been waxed)
cover with water and bring to a boil. Simmer till tender.
SLICE 4 OR 5 SHALLOTS ,THIN
I loved these and actually did 8 shallots the second time around.
Gently fry them in 2TABLESPOONS OF BUTTER AND 2 TABLESPOONS OF OLIVE OIL.
Her recipe says 40 minutes BUT, they were perfect after 5 or 10 minutes at the most.
HEAT 1 CUP OF MILK WITH 3 TABLESPOONS OF BUTTER
DRAIN TURNIP AND MASH LIKE YOU WOULD POTATOES.
Sprinkle with the shallots .I make this ahead ,cover with foil ,and bake at 350 degrees till heated through.
So I guess you can teach an old dog new tricks ...................said the hobbit