This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
The total turnip
The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.
331 K 4.1/5 (21 reviews)
45 min.
Easy
1.60 €
6 people
9 IngredientsLast modified on: May 22th 2025
For 6 people, you will need:
- 1
5 turnips - 2
1 shallot - 3
20 g butter - 4
2 cloves garlic - 5
100 ml liquid cream - 6
1 chicken stock cube - 7
1 radishes (optional) - 8
salt - 9
pepper - Total weight: 625 grams
Times for this recipe
Preparation: 35 min.
Cooking: 15 min.
All in all: 45 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Prepare 5 turnips, cut into small sticks, then into small cubes.
Stage 2 - ⌛ 2 min.
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.
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.
Stage 3 - ⌛ 2 min.
Once cooked, cool in very cold water, drain and dry them.
Don't throw the water away, boil it again.
Don't throw the water away, boil it again.
Stage 4 - ⌛ 5 min.
Rinse and drain leaves, trim stems to keep only nice leaves.
Stage 5 - ⌛ 1 min.
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.
Drain and dry leaves on absorbant paper.
Stage 6 - ⌛ 3 min.
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.
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.
Stage 7 - ⌛ 2 min.
Remove and discard garlic cloves, then add turnip leaves.
Cook one or two minutes, stirring continously.
Cook one or two minutes, stirring continously.
Stage 8 - ⌛ 5 min.
Add 100 ml liquid cream, over a low heat and allow to thicken slowly uncovered.
Stage 9 - ⌛ 1 min.
Pour in a blender and add pepper.
Stage 10 - ⌛ 3 min.
And blend until you get a lovely green cream.
Taste to check seasoning.
Taste to check seasoning.
Stage 11 - ⌛ 5 min.
Reheat diced turnip and ramekins (in microwaves oven for example) and put a layer of diced turnip in each ramekin.
Stage 12 - ⌛ 5 min.
Pour on some leaf cream while hot, and decorate with two slices of radish on top. Serve immediately.
Remarks
If you have turnips with nice leaves, don't keep them too long because the leaves droop quickly .
If you don't have turnips with leaves, you can use spinach instead..
[translator's note: turnip (navet in French) is the French term for a complete flop, e.g. a really bad film. The name is a joke!].
If you don't have turnips with leaves, you can use spinach instead..
[translator's note: turnip (navet in French) is the French term for a complete flop, e.g. a really bad film. The name is a joke!].
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 9 RDI=4 % | 50 RDI=4 % | 50 RDI=7 % | 640 RDI=30 % | 2,690 RDI: 30 % |
| Per 100 g | 1 RDI=1 % | 7 RDI=1 % | 7 RDI=1 % | 100 RDI=5 % | 430 RDI: 5 % |
| Per person | 1 RDI=1 % | 7 RDI=1 % | 7 RDI=1 % | 110 RDI=5 % | 450 RDI: 5 % |
How much will it cost?
- For 6 people : 1.60 €
- Per person : 0.30 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Liquid cream
Like these other recipes: Sliced veal with leeks and mushrooms, Smoky sausage and mash, Crème de foie gras, Spicy mustard cauliflower cheese, Breton style shellfish and vegetable soup, ... See them all 174
Butter
Like these other recipes: Little lemon biscuits, Gratin-style spinach and chicken omelette , Far Normandy-Brittany, Quick Strawberry Millefeuille, Apple Tatin Terrine, ... See them all 492
Turnips
Like these other recipes: Creamy risotto with vegetables , Creamy risotto with diced vegetables and flax seeds, How to prepare turnips, Breton style shellfish and vegetable soup, Creamy Winter Vegetable Soup, ... See them all 36
Garlic clove
Like these other recipes: Courgettes (zuchinis) , Vegetable tartare, Potato gratin with 3 cheeses, Gratin of potatoes with morels and yellow wine, Pork and mushroom duo, ... See them all 102
Other recipes you may also like
Tomato ladybirds
Tomatoes filled with a tuna mayonnaise and rice mixture, in a fun ladybird shape that kids will love, served with a puree of fresh garden peas. A good way to encourage them to eat vegetables. February 21th 2011298 K 14 1 hour 50 min.
Chorba
Chorba is a spicy meat and vegetable soup, typical of the Maghreb. This is my own personal version. May 4th 2012163 K5 2 hours 8 min.
Pains briochés aux raisins
This classic French "viennoiserie" is a sweet bun containing confectioner's custard (crème pâtissière) and rum-soaked raisins. It demands a bit of skill, but is not too complicated. September 12th 2018157 K4.8 2 hours 40 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette. January 1st 2025317 K 24.5 3 hours 8 min.
Caramelised apple pie
Apple pie made with caramelised apples. September 11th 2018275 K4.3 1 hour 55 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-03-08)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.