Total Time
Prep 0 mins
Cook 0 mins

Ingredients Nutrition


  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.
Most Helpful

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.

Jmommy209 January 11, 2009