2) Remove the shalots from the oil with a slotted spoon, drain well, and spread out to dry on kitchen towel. Once they have dried and crisped, they can be stored at room temperature, covered, for several days.
3) Meanwhile, peel the swedes to remove the waxy skins and cut them into generous 2.5cm chunks. Place them in a saucepan and add water to cover, along with 1 tsp of salt. Bring to a boil and simmer, covered, until easily pierced by a paring knife, about 35 minutes, drain.
4) In a separate saucepan, heat the milk and salted butter over a low heat until the butter has melted and the milk just begins to simmer.
5) Puree the swedes in several batches in a food processor fitted with the steel blade. With the motor running, add the melted butter and milk in a steady stream. The swedes should be smooth.
6) Return the puree to the saucepan, season with 1 tsp of salt and the pepper and re-heat, stirring, over a medium heat. Serve piping hot, sprinkled generously with crispy shallots.