ROOT PURÉE WITH CRISPY GARLIC & SHALLOTS

This simple purée uses any root vegetables you have on hand, and it’s a great way to use up overcooked or leftover boiled vegetables. Serve it up as a side dish or plate it as a base for your favourite protein. A topping of crispy shallots and garlic chips turns this simple dish into something spectacular. Bonus: The oil left over from frying is great drizzled overtop meat or as a dip for bread.

CRISPY GARLIC & SHALLOTS 1/2 cup (125 mL) canola oil 6 garlic cloves, thinly sliced

Salt to taste

2 shallots, halved, thinly sliced

ROOT PURÉE

1 1/2 lbs (680 g) mixed root vegetables (such as carrots, turnips, parsnips and potatoes), peeled, cut into 1-inch (2.5 cm) chunks

Salt to taste

1/4 cup (60 mL) milk, plus more as needed

1 tbsp (15 mL) unsalted butter

Freshly ground pepper to taste

For crispy garlic and shallots, place oil in a small saucepan fitted with a candy thermometer. Place over medium heat until it registers 350°F (177°C). Add garlic and fry, stirring occasionally with a fork to break apart, until lightly golden, 2 to 3 minutes. Transfer garlic with a slotted spoon onto a paper-towel-lined plate. Season lightly with salt. Repeat with shallots. Cool oil and strain into an airtight container for another use; refrigerate for up to 1 month.

For root purée, place root vegetables in a large pot and cover with water. Bring to a boil, season with salt, reduce heat and simmer until vegetables are easily pierced with a fork, 10 to 15 minutes. Drain.

Transfer vegetables to a blender with milk, butter, salt and pepper. Blend until you have a smooth purée, adding more milk if necessary. Taste for salt.

Transfer to a serving dish and garnish with crispy garlic and shallots. Drizzle with some leftover oil, if desired.

Serves 4 to 6