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