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The total turnip

The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.

272,1634.1/5 for 20 ratings

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Last modified on: February 21^th 2011

For 6 people, you will need:

0 5 turnips
1 1 shallot
2 20 g butter
3 2 cloves garlic
4 100 ml liquid cream
5 1 chicken stock cube
6 1 radishes (optional)
7 salt
8 pepper
Total weight: 635 grams

Change to the quantities for: 2 people 3 people 6 people 12 people 18 people

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
44 min.	13 min.	57 min.

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Step by step recipe

Stage 1 - 3 min.

Cut the leaves off the 5 turnips .

Stage 2 - 5 min.

Wash leaves well in warm water.

Stage 3 - 5 min.

Peel turnips.

Stage 4 - 10 min.

Cut into small sticks, then into small cubes.

Stage 5 - 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.

Stage 6 - 2 min.

Once cooked, cool in very cold water, drain and dry them.

Don't throw the water away, boil it again.

Stage 7 - 5 min.

Rinse and drain leaves, trim stems to keep only nice leaves.

Stage 8 - 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.

Stage 9 - 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.

Stage 10 - 2 min.

Remove and discard garlic cloves, then add turnip leaves.

Cook one or two minutes, stirring continously.

Stage 11 - 5 min.

Add 100 ml liquid cream, over a low heat and allow to thicken slowly uncovered.

Stage 12 - 1 min.

Pour in a blender and add pepper.

Stage 13 - 3 min.

And blend until you get a lovely green cream.

Taste to check seasoning.

Stage 14 - 5 min.

Reheat diced turnip and ramekins (in microwaves oven for example) and put a layer of diced turnip in each ramekin.

Stage 15 - 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!].

Keeping:

1 or 2 days in the fridge, folded in a plastic film.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
642 Kcal or 2,688 Kj	9 gr	46 gr	47 gr
32 %	4 %	4 %	7 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
101 Kcal or 423 Kj	1 gr	7 gr	7 gr
5 %	1 %	1 %	1 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
107 Kcal or 448 Kj	2 gr	8 gr	8 gr
5 %	1 %	1 %	1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

How much will it cost?

For 6 people : 1.93 $
Per person : 0.32 $

Change currency:

Note : These prices are only approximate.

Source

Home made.

More recipes?

This recipe uses (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Summer Salmon Blanquette, Toffee apple upside-down cake, Chilli langoustines, Gratin of Endives with Mont d'Or, Late Winter Soup with Fresh Spinach, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Brioche Tatin, Pork medallions with "full" turnips, Puff or flaky pastry (pâte feuilletée), Almond cream or frangipane, Béarnaise sauce, ... All
	Turnip: You can check-out other recipes which use it, like for example: Fish petals, vegetables julienne, and beurre blanc, Minestrone, Chorba, Sautéed Pork with Peanuts, Loin of pork with herbs and julienne vegetables , ... All
	Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Celeriac and mushroom gratin, Fish "à la Bordelaise", Paté en croute (terrine in a pie crust), Algerian brik rolls, Two-olive ciabatta, ... All

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