Creamed Turnips

• 3 pounds medium 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
• white pepper
• freshly grated nutmeg
• Garnish: chopped fresh parsley leaves

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 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.
This recipe from CDKitchen