Please enter the email you’re using for this account.
Parve
Easy
8 Servings
Allergens 
No Allergens specified
45 Minutes
Diets
This simple to prepare side adds nice dimension to chicken, meat, and even duck main dishes.
2 large turnips (wax root vegetable), peeled and cubed
3 large baking potatoes, peeled and cubed
1/2 teaspoon freshly ground Gefen Black Pepper
1/2 cup reserved cooking water
2 tablespoons margarine
6-8 french or mini shallots, peeled and thinly sliced
1 and 1/2 cups oil
In a pot of salted water, cook the turnips and potatoes until soft. Reserve ½ cup of the cooking water and strain the rest. Add black pepper, reserved water and margarine to pot. Puree with potato masher or immersion blender.
Serve warm or at room temperature with crispy shallots.
Pour oil into a deep saucepan and turn heat to medium. Test heat of oil by placing one shallot inside. If it browns deeply within first minute, oil is too hot. Bubbles should form around the shallots, but they should cook and darken slowly for about 20-30 seconds. If they are browning too quickly, lower flame.
Once brown, remove with slotted spoon and let dry on paper towel for a few hours. Store in a dark dry area for up to 2 days.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation