Prep 0 mins
Cook 0 mins
- 9 (1/3 lb) turnips
- 4 shallots
- 4 cups milk
- 1⁄2 cup heavy cream
- 3 tablespoons unsalted butter
- 1 tablespoon fresh thyme leaves or 1⁄2 teaspoon dried thyme, crumbled
- 3⁄4 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)
- 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.
- In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat.
- Chop shallots. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened.
- Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook roux, stirring, 3 minutes.
- Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking occasionally, 15 minutes.
- Pour sauce through a sieve into a large heavy saucepan and discard solids.
- 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.
- Return sauce to a simmer and add turnips. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through.
- Garnish turnips with parsley.
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.