White Mash, and you thought I was talking about white lightening I bet.
I wanted to make my Osso Buco again that we made for a dinner party a few months go, but without the potatoes. I still had stashed away in my refrigerator a rutabaga,turnip and half head of cauliflower that I picked up at the market last week.
Ina Garten was just on Sunday Morning news program and since I hadn’t looked at her blog in a while I scooted over to it and looked around for something that resembled potatoes. Ina has a recipe called Mashed Yellow Turnips with Shallots and I decided to hijack that recipe and use my turnip, cauliflower and rutabaga for a mash topped with crispy shallots.
The veal, as before, was fork tender and such a homey, comforting dish for these cold dreary days we have been having here in Texas (they are almost behind us) and this mash-up was a good substitute for mashed potatoes.
BLAST FROM THE PAST: This Pretzel Roll post was done by my daughter, Alexis, a few years ago. They look just like the ones you can buy from your bakery.
Cauliflower, turnips and rutabaga ready to get cooked.
Cover cut up vegetables with cold water and cook until tender. I cooked about 15 minutes before adding in the cauliflower.
While the vegetables are cooking put the oil and butter in saucepan and cook onions at about 160° for about 30 minutes until they are nice and brown.
Drain the cooked vegetables very well and put back in pan along with salt, pepper, some butter and milk (I used creme fraiche) and mash.
- 1/2 head cauliflower, cut in florets
- 1 large turnip
- 1 large rutabaga
- 5-6 shallots, sliced thin
- 1 cup oil to fry shallots in
- 2 Tbsp. butter
- some milk, sour cream or creme fraiche
- Peel and cut the turnip and rutabaga into about 1" pieces. Add these to boiling salted water and cook until almost tender then add in the cauliflower florets. Cook until cauliflower is tender. Drain in colander and let stand until all liquid has drained off.
- Put back in your saucepan with the butter and mash with just enough milk, sour cream or creme fraiche to make a nice potato like consistency.
- While the vegetables are cooking add butter and oil to small pan and heat. Once it is hot add in the sliced shallots and cook at about 160° until they are nice and brown. This make take 30 minutes. Drain shallots on paper towels and reserve.
- Top your mashed mixture with the crispy shallots and serve.
- *Note: If you still want a little thicker mixture you can add about 3 ounces of cream cheese when you are mashing everything up. I may experiment with some tapioca flour to thicken things up a little more. These vegetables seem to retain a lot of liquid. Another thing I will try next time is to put the drained vegetables back in the pan, turn on the heat and before adding anything else, let some of the excess moisture cook out.