Preparation | Cooking | Start to finish |
---|---|---|
30 min. | 30 min. | 60 min. |
1 | Prepare 500 g turnips, and keep the tops. | ![]() |
2 | Cut the greeen tops off 500 g turnipss, remove the tough ends of the leaf stalks, then put to soak in water with a little vinegar added. | ![]() |
3 | Bring a large pan of salted water to the boil and blanch the washed turnip greens for 1 or 2 minutes. | ![]() |
4 | Remove the greeens from the boiling water and plunge them into icy cold water. | ![]() |
5 | Drain thoroughly, then give a quick whizz in a salad spinner to remove as much water as possible. Set aside on absorbant paper. | ![]() |
6 | Bring 1 litre vegetable stock to the boil and add the turnips. Simmer until the turnips are tender (a knife point should pierce them easily). Set aside. | ![]() |
7 | Prepare 1 shallot and chop finely. Melt 20 g butter in a small pan, then add the chopped shallot, salt and pepper, and cook for 1 minute without colouring. | ![]() |
8 | Pour in 250 ml liquid cream, mix well and leave on low heat until reduced by half. Check the seasoning, then set aside. | ![]() |
9 | Take the cooked turnips out of the stock, hollow out the centres to allow for filling, preferably using a pommes parisiennes spoon. Keep the flesh scooped out for the filling. | ![]() |
10 | Put into a blender goblet: the reduced cream, the cooked turnip greens and the centres of the turnips. | ![]() |
11 | Blend thoroughly... | ![]() |
12 | ...and pour into the pan used for the cream. Check the seasoning again and keep hot. | ![]() |
13 | Slice 700 g filet mignon (pork loin) into medallions, i.e. fairly thickly. Salt and pepper on both sides. Heat the plates. | ![]() |
14 | Pour 5 tablespoons olive oil into a large frying pan on high heat. When really hot, add the turnips and brown all over. Push the turnips to one side and fry the pork medallions. | ![]() |
15 | Serve 1,2 or 3 pork medallions per person with 1 or 2 turnips, filled with the green cream. Serve immediately. | ![]() |