Preparation | Cooking | Start to finish |
---|---|---|
35 min. | 15 min. | 45 min. |
1 | Prepare 5 turnips, cut into small sticks, then into small cubes. | ![]() |
2 | Boil a pan of water and add 1 chicken stock cube. As soon as it comes back to the boil, add turnip cubes, and cook for a minute or two. Turnips should remain a bit crunchy. | ![]() |
3 | Once cooked, cool in very cold water, drain and dry them. Don't throw the water away, boil it again. | ![]() |
4 | Rinse and drain leaves, trim stems to keep only nice leaves. | ![]() |
5 | Plunge leaves into boiling water for one minute, stir then remove, and cool them in very cold water. Drain and dry leaves on absorbant paper. | ![]() |
6 | Chop 1 shallot. In a pan, melt 20 g butter. When it's really hot, add chopped shallot and 2 cloves garlic "en chemise" (un-peeled), salt and cook 2 or 3 minutes without letting shallot brown. | ![]() |
7 | Remove and discard garlic cloves, then add turnip leaves. Cook one or two minutes, stirring continously. | ![]() |
8 | Add 100 ml liquid cream, over a low heat and allow to thicken slowly uncovered. | ![]() |
9 | Pour in a blender and add pepper. | ![]() |
10 | And blend until you get a lovely green cream. Taste to check seasoning. | ![]() |
11 | Reheat diced turnip and ramekins (in microwaves oven for example) and put a layer of diced turnip in each ramekin. | ![]() |
12 | Pour on some leaf cream while hot, and decorate with two slices of radish on top. Serve immediately. | ![]() |