Creamed Turnips

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 8

• 9 (1⁄3; lb) turnips
• 4 shallots
• 4 cups milk
• ½ cup heavy cream
• 3 tablespoons unsalted butter
• 1 tablespoon fresh thyme leaves or ½ teaspoon dried thyme , crumbled
• ¾ teaspoon salt
• 6 black peppercorns
• 6 whole cloves
• 2 bay leaves
• 3 tablespoons all-purpose flour
• to taste white pepper
• to taste nutmeg , freshly grated
• to taste fresh parsley leaves , chopped (for garnish)

Directions:

1. Peel and quarter turnips. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander.
2. In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat.
3. Chop shallots. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened.
4. Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes.
5. Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking occasionally, 15 minutes.
6. Pour sauce through a sieve into a large heavy saucepan and discard solids.
7. Into sauce stir white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled.
8. Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through.
9. Garnish turnips with parsley.

Reviews

[Jmommy209]

May I be the first to congratulate you on a lovely turnip recipe? I would give it five stars, but it was a bit bland, could be because I only used 1/3 of the recipe, I think next time I will keep the original spice ingredient measurements. Thank you for a new way to prepare an inexpensive staple.