Turnips with crispy shallots

You could put these crispy shallots on dog food and it would be incredible, but let’s just start with turnips.

Peel and cut the turnips into 1-inch chunks and then lightly boil in 1 inch or so of salted water in a covered pot. While the turnips are cooking, halve and thinly slice lots of peeled shallots. You’re going to want extras for whatever you’re eating tomorrow … and the next day.

In a large nonstick frying pan, melt 2 tablespoons of butter and then saute the shallots over medium heat for approximately 15 minutes. Turn often so they brown and crisp up, but be careful not to let them burn.

When the turnips are cooked through and tender, drain and mash them with some butter, salt and pepper and, if you’re feeling it, a splash of heavy cream. Serve topped with the shallots.