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Ingredients

• 3 lbs medium turnips
• 1 large onion, chopped
• 4 cups milk
• 1/2 cup heavy cream
• 3 Tbsp unsalted butter
• 1 Tbsp fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 3/4 teaspoon salt
• 6 black peppercorns
• 6 whole cloves
• 2 bay leaves
• 3 Tbsp all-purpose flour
• White pepper
• Freshly grated nutmeg

Method

1 Peel and quarter turnips. In a large saucepan of boiling salted water, cook turnips until tender, 15 to 20 minutes, drain.

2 In a heavy saucepan bring milk and cream just to a simmer and keep hot over low heat.

3 In a 4-quart heavy kettle cook onions in butter over med low heat until softened. Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, 1 minute. Add flour and cook 3 more minutes, stirring as you cook. Whisk in hot milk mixture and bring to a boil over med high heat, whisking constantly to prevent lumps. Reduce heat to a simmer, whisking occassionally for 15 minutes.

4 Pour sauce through a sieve into a large heavy saucepan and discard solids. Stir into sauce white pepper, nutmeg, and salt to taste. Turnips and sauce may be made up to this point one day ahead and kept separately in bowls, covered and chilled.

5 Return sauce to a simmer and add turnips. Mash turnips with a potato masher. Cook mixture, covered, over med low heat, for a few minutes.

Serve with fresh ground pepper or parsley. Serves 8.