Serves 8.

INGREDIENTS

  • 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
    garnish: chopped fresh parsley leaves

    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. 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 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 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.