Creamed Turnips
Gourmet
Creamed Turnips
Gourmet
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3 pounds medium turnips (about 9) 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 white pepper freshly grated nutmeg chopped fresh parsley leaves for garnish Directions: Peel and quarter turnips. In a large saucepan of boiling salted water, cook turnips until tender, about 15 to 20 minutes, and drain in a colander. Chop shallots. In a heavy saucepan, bring milk and cream just to a simmer and keep hot over low heat. In a 4 quart heavy kettle, cook shallots in butter over moderately how 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 constantly to prevent lumps. Reduce heat to moderately low and simmer sauce, 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. Serves 8.
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