INGREDIENTS
12 ounces pearl onions
1 large rutabaga, diced
1 cup heavy cream
2 bay leaves
1 tablespoon chopped flat-leaf parsley
1 garlic clove, smashed
1/2 teaspoon fresh grated nutmeg
Salt and pepper, to taste
1 cup goose stock or chicken broth

DIRECTIONS
Blanch the pearl onions by placing them into a large pot of rapidly boiling water. Cook them for about 1 minute. Remove the onions from the water with a strainer, and then plunge into an ice bath to stop the cooking process. Drain them, and then remove the skins. Toss diced rutabaga into pot of boiling water and cook until tender.

Put the onions in a 3-quart saucepan and place over low-medium heat. Add the cream, bay leaves, parsley, garlic and nutmeg. Season with salt and pepper. Cover and let simmer for 10 minutes, stirring occasionally, until thickened. Then, remove the cover and add stock and tender rutabagas. Season again. Allow to cook down for 5 minutes to tighten up the cream sauce. Discard the garlic clove and bay leaves before serving.

The foliage has been losing its freshness through the month of August, and here and there a yellow leaf shows itself like the first gray hair amidst the locks of a beauty who has seen one season too many. ~ Oliver Wendell Holmes