This was wonderful, and it really brings out the sweetness of the turnips.
2-1/2 lb. turnips, peeled and quartered
1/4 lb bacon, diced
1 Tbs. butter
2/3 cup finely chopped onion
1 Tbs. flour
3/4 cup beef stock (I used chicken stock)
1/4 tsp. sugar
1/4 tsp. sage
Salt and pepper to taste
Chopped parsley to garnish
Bring a pot of salted water to a boil. Blanch the turnips for 3-5 minutes. Remove with a skimmer and drain. Add the bacon to the boiling water and simmer 5 minutes, to remove some of the salt and smoky flavor. Drain,
Heat the butter in a 3-quart fireproof casserole (I used a skillet) and saute the bacon until lightly browned. Add the onions, cover, and cook slowly for 5 minutes without browning the onions.
Skim off excesss fat. Blend in the flour and cook slowly for 2 minutes. Off heat, blend in the stock, sugar, salt pepper and sage. Simmer for a moment, then fold in the turnips. Cover and simmer slowly for 20 to 30 minutes until the turnips are tender. If sauce is too thin, uncover and boil slowly for several minutes. (I had to cook it longer than 30 minutes and I added more stock to keep it from scorching.)
May be cooked several hours ahead and reheated.
Sprinkle with parsley and serve.
From Mastering the Art of French Cooking. The original recipe does not call for skimming off the excess fat.
2-1/2 lb. turnips, peeled and quartered
1/4 lb bacon, diced
1 Tbs. butter
2/3 cup finely chopped onion
1 Tbs. flour
3/4 cup beef stock (I used chicken stock)
1/4 tsp. sugar
1/4 tsp. sage
Salt and pepper to taste
Chopped parsley to garnish
Bring a pot of salted water to a boil. Blanch the turnips for 3-5 minutes. Remove with a skimmer and drain. Add the bacon to the boiling water and simmer 5 minutes, to remove some of the salt and smoky flavor. Drain,
Heat the butter in a 3-quart fireproof casserole (I used a skillet) and saute the bacon until lightly browned. Add the onions, cover, and cook slowly for 5 minutes without browning the onions.
Skim off excesss fat. Blend in the flour and cook slowly for 2 minutes. Off heat, blend in the stock, sugar, salt pepper and sage. Simmer for a moment, then fold in the turnips. Cover and simmer slowly for 20 to 30 minutes until the turnips are tender. If sauce is too thin, uncover and boil slowly for several minutes. (I had to cook it longer than 30 minutes and I added more stock to keep it from scorching.)
May be cooked several hours ahead and reheated.
Sprinkle with parsley and serve.
From Mastering the Art of French Cooking. The original recipe does not call for skimming off the excess fat.