1 huge white onion 6 tablespoons butter 2 tablespoons grapeseed or vegetable oil Kosher salt four huge turnips (about 2½ kilos) four cups entire milk 1 bay leaf 1 thyme sprig Extra-virgin olive oil Flaky sea salt Freshly flooring black pepper Finely cube the onion. position 2 tablespoons of the butter and the oil in a wide saucepan over medium warmth. while the butter is melted, upload the onion and 1 teaspoon salt. Sweat the onion till translucent; you do not need to paint it. Peel the turnips, and lower one 1/2 1 turnip into four wedges, and put aside.
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