Turnips are a root vegetable with a long culinary history dating back thousands of years in regions of Europe and Asia. In Latin America, although not as common as on other continents, the turnip has managed to win over palates and adapt to local cuisines. In countries like Mexico, they are known simply as "turnip," while in other places like Argentina or Chile, they may be called "rutabaga" or "kohlrabi" when referring to similar or hybrid varieties. This ingredient has been appreciated for its firm texture and slightly sweet and spicy flavor and has been part of both traditional and modern dishes.
Originally cultivated in ancient times as a robust and easy-to-grow food source, turnips have transcended cultures and have been incorporated into the gastronomy of various regions, especially in preparations where a creamy and soft side dish is desired. Their versatility is such that they can be baked, boiled, or transformed into purees like "creamy turnips," which stand out for their delicate texture and exquisite flavor, making them ideal to accompany meats and main dishes in both sophisticated and home-cooked meals.
How to prepare creamy turnips
Ingredients: Turnips, Shallots, Milk, Heavy cream, Unsalted butter, Fresh thyme leaves, Salt, Whole black peppercorns, Cloves, Bay leaves, Wheat flour, White pepper, Nutmeg, Fresh parsley leaves.
Steps:
Peel and quarter the turnips.
In a large saucepan with boiling salted water, cook the turnips until tender, 15 to 20 minutes, and drain in a colander.
In a heavy saucepan, bring the milk and cream almost to a boil and keep warm over low heat.
Chop the shallots.
In a heavy 4-quart pot, cook the shallots in butter over medium-low heat, stirring, until soft.
Add thyme, salt, peppercorns, cloves, and bay leaves and cook, stirring, for 1 minute.
Add flour and cook the roux, stirring, for 3 minutes.
Whisk all the hot milk mixture in at once and bring to a boil over medium-high heat, whisking occasionally, for 15 minutes.
Strain the sauce through a fine-mesh sieve into a large heavy saucepan and discard the solids.
Add white pepper, nutmeg, and salt to taste to the sauce.
The turnips and sauce can be prepared up to this point one day in advance and kept separate in covered containers, refrigerated.
Return the sauce to a simmer and add the turnips.
Cook the mixture, covered, over medium-low heat, stirring occasionally, until the turnips are very hot.
Garnish the turnips with parsley.
