Ingredients

The following ingredients have 6 Servings
  • 6 large shallots (chopped)
  • 4 tablespoons butter (divided)
  • 1/2 teaspoon sugar
  • 1 lb purple-top turnips (peeled and cut into 1-inch pieces)
  • 1 lb parsnips (peeled and cut into 1-inch pieces)
  • 1/2 lb carrots (peeled and cut into 1-inch pieces)
  • 1/4 cup cream or half-and-half
  • 2 tablespoons fresh thyme leaves
  • Pinch of nutmeg
  • Salt and freshly ground pepper to taste

Instruction

  • Heat 2 tablespoons of butter in a pan over medium-low heat. Add the shallots and cook until soft and aromatic, about 4 minutes.
  • Add the sugar, season with salt and pepper and continue cooking until the shallots are golden brown, about 6 minutes more. Set aside.
  • Add about 1 inch of water to a large pot fitted with a steamer rack. Bring to a boil, add the carrots first, then the turnips.
  • Cover and steam for 4 minutes, then add the parsnips. Continue cooking until all the veggies are tender when pierced with a knife, about 4 to 6 minutes more.
  • Transfer the vegetables to a large bowl. Add the remaining 2 tablespoons of butter and the cream. Mash slightly with a large fork.
  • Using an electric hand blender, purée until smooth and silky (you can also use a food processor or blender).
  • Stir in the shallot-butter mixture, thyme, nutmeg, salt and pepper. Taste and adjust the seasoning.
  • Transfer to a serving dish and garnish with a sprig of fresh thyme.
  • To make ahead:Prepare the recipe completely and transfer to a buttered casserole. Refrigerate up to 2 days. Cover tightly and reheat in a 325°F oven until heated through, about 30 to 45 minutes.