Mashed Roots with Crispy Shallots
MASHED ROOTS
- 1 pound carrots, peeled and cut into ½-inch-thick rounds
- 1 pound parsnips, peeled and cut into ½-inch-thick rounds
- 1 pound baking potatoes, such as russet or Burbank, peeled and cut into 1-inch chunks
- 3 tablespoons unsalted butter
- 3 tablespoons heavy cream, as needed
- Salt and freshly ground black pepper
- Vegetable oil, for frying
- 2 shallots, cut crosswise into thin rounds, separated into rings
- ¼ cup all-purpose flour
Instructions:
Mashed potatoes have their place, but often this earthy mix of carrots, parsnips, and potatoes is even more satisfying.
- To prepare the mashed roots, combine the carrots, parsnips, and potatoes in a large saucepan, and add enough salted water to cover. Bring to a boil over high heat. Reduce the heat to medium-low and simmer until tender, about 25 minutes.
- Drain well and return the vegetables to the saucepan. Cook over medium-low heat, stirring constantly, until they begin to film the bottom of the pan, about 2 minutes.
- Remove from the heat. Add the butter and mash, adding enough heavy cream to reach the desired consistency. Season with salt and pepper to taste. Cover tightly to keep warm.
- To make the shallots, line a baking sheet with paper towels. Pour enough oil into a large saucepan to come 1 inch up the side. Heat over high heat until the oil is shimmering. Toss the shallots with the flour and shake off the excess flour. Add the shallots to the oil and cook until golden brown, about 15 seconds. (Do a test run first with a few shallot rings to check the oil temperature.) Using a wire skimmer, lift the shallots out of the oil and drain briefly on paper towels.
- Transfer the mashed roots to a serving dish, top with the crispy shallots, and serve immediately.