How to make
Cut the onion into thin crescents and the carrots into thin circles. Fry them in the oil, until they acquire a light caramel brown color and add the garlic (coarsely chopped), a pinch of salt and one spoonful of vinegar. Stir for a minute or two.
While the vegetables for the sauce are frying, put a pot of water, the chicken broth, the bay leaf and the other spoonful of vinegar to a boil over high heat. Add the turnip, which is peeled and cut into large pieces.
Boil for 10-12 minutes or until it softens, strain and set aside the broth.
Pour the strained broth with the vegetables for the sauce in the other pot on the stove - you need about 2 1/2 cups (600 ml). Boil, until the liquid is reduced and there is little left.
Liquidize, until a smooth mixture is obtained and add the pieces of turnip to the finished sauce.
Season the turnip with sauce dish with aromatic thyme and serve it.
Enjoy your meal.
