Mashed Turnips with Cream and Crispy Shallots

1 ½ - 2 Pounds Turnips, peeled and coarsely chopped

3 Tbsp Butter, divided

1 Cup thinly sliced Shallots (or Scallions)

½ Cup Heavy Cream

1/8 tsp Grated Nutmeg

Salt & Pepper

1-3 tsp minced Italian Flat-leaf Parsley

Place chopped turnips in a large pot of cold water. Bring to boil and cook until tender, about 15 minutes. Drain well and puree turnips in a food processor (or mash them with a hand-held masher). Heat 2 Tbsp of the butter in small skillet over medium flame; add shallots, and cook, stirring often, until shallots are tender and golden brown, about 15 minutes. Remove shallots from skillet and drain them on paper towels. Combine the cream and remaining 1 Tbsp butter; bring to a simmer and stir into the pureed turnips. Season with nutmeg add salt and pepper to taste. Place in a serving dish, garnish with shallots and parsley, and serve immediately.

Makes 6-8 servings.