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Mashed Turnips with Crispy Shallots

Mashed Turnips with Crispy Shallots

  • Author: Tina Turbin


This is a very QUICK and EASY and VERY TASTY recipe. The more varied the diet the better for the missing nutrients we may be offered from this non-daily vegetable.


  • 2 tablespoons unsalted grass-fed butter or ghee
  • 2 tablespoons coconut oil
  • 6 small or 3 large shallots, peeled and sliced into very thin rings
  • 2 large turnips, approximately 4 pounds
  • 1/3 cup full-fat coconut, plain hemp or plain almond milk (or grass fed full-fat milk or cream)
  • 4 tablespoons salted grass-fed butter (or ghee yet add some salt)
  • 1/2 teaspoon freshly ground black pepper
  • Sea salt to taste


  1. Peel the turnips to remove the waxy skins and cut them into 1-inch chunks/strips.
  2. Place them in a saucepan with water to slightly cover and 1 teaspoon of salt. Bring to a boil and simmer about 30 minutes.
  3. Drain well.
  4. Puree the turnips in several batches in a food processor or hand blender.
  5. Add the butter/ghee and puree a bit.
  6. Rapidly add milk of choice while blending.
  7. The turnips should be smooth and creamy.
  8. Salt to taste.
  9. Heat the unsalted “fat” of choice in a saucepan over medium-low heat.
  10. Reduce the heat to low, add the shallots, and cook SLOWLY and stir constantly until they are a golden brown and crispy, 10 minutes.
  11. Remove them from the fat with a slotted spoon, fork or tongs, drain well on paper towels, and spread out to cool.
  12. Return the turnip puree to the saucepan, season as desired and reheat, stirring, over medium heat.
  13. Now the fun part – serve hot, sprinkled generously with those crispy cooked shallots.
  14. Enjoy!

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Tina Turbin

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