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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
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.
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