Creamed Turnips

Ingredients

• Turnips
• Shallots
• Milk
• Heavy Cream
• Unsalted Butter
• Fresh Thyme Leaves
• Salt
• Black Peppercorns
• Cloves
• Bay Leaves
• All-purpose Flour
• White Pepper
• Nutmeg
• Fresh Parsley Leaves

Instructions

1. Peel and quarter turnips
2. In a large saucepan of boiling salted water cook turnips until tender, 15 to 20 minutes, and drain in a colander
3. In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat
4. Chop shallots
5. In a 4-quart heavy kettle cook shallots in butter over moderately low heat, stirring, until softened
6. Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute
7. Add flour and cook roux, stirring, 3 minutes
8. Whisk in hot milk mixture all at once and bring to a boil over moderately high heat, whisking occasionally, 15 minutes
9. Pour sauce through a sieve into a large heavy saucepan and discard solids
10. Into sauce stir white pepper, nutmeg, and salt to taste
11. Turnips and sauce may be made up to this point 1 day ahead and kept separately in bowls, covered and chilled
12. Return sauce to a simmer and add turnips
13. Cook mixture, covered, over moderately low heat, stirring occasionally, until turnips are heated through
14. Garnish turnips with parsley