Ingredients:
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)
Directions:
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.
Servings: 8
Time preparation: 0 min.
Time total: 0 min.