Creamed Turnips

Recipe by Dave5003




  • 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.