Rachael Ray Every Day

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Recipe Summary

prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large pot of boiling, salted water, combine the potatoes and turnips. Cover; cook until tender, 15 minutes. Drain; reserve 1 cup cooking liquid.

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  • Meanwhile, in a small saucepan, heat the EVOO over medium heat. Working in batches, add the shallots; cook until crisp, 3 to 4 minutes. Drain on paper towels. Strain the cooking oil and reserve.

  • Mash the veggies with the reserved cooking liquid and 5 tbsp. of the shallot oil. Season with 1 tsp. salt and 1/4 tsp. pepper. Spoon into a serving bowl; top with the fried shallots.

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