The total turnip
The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.
308 K 4.1/5 (21 reviews)
60 min.
Easy
3 people
9 IngredientsLast modified on: February 21th 2011
For 3 people, you will need:
- 1
3 turnips - 2
½ shallot - 3
10 g butter - 4
1 garlic clove - 5
50 ml liquid cream - 6
½ chicken stock cube - 7
½ radishes (optional) - 8
salt - 9
pepper - Total weight: 315 grams
Change measures:
Times for this recipe
Preparation: 45 min.
Cooking: 15 min.
All in all: 60 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 - 3 min.
Cut the leaves off the 3 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 ½ 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 6 - 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 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.
Drain and dry leaves on absorbant paper.
Stage 9 - 3 min.
Chop ½ shallot.
In a pan, melt 10 g butter.
When it's really hot, add chopped shallot and 1 garlic clove "en chemise" (un-peeled), salt and cook 2 or 3 minutes without letting shallot brown.
In a pan, melt 10 g butter.
When it's really hot, add chopped shallot and 1 garlic clove "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.
Cook one or two minutes, stirring continously.
Stage 11 - 5 min.
Add 50 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.
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!].
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 | 4 RDI=2 % | 20 RDI=2 % | 20 RDI=4 % | 320 RDI=20 % | 1,340 RDI: 20 % |
| 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 3 people : 0.80 €
- 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: Pan-fried scallops and chanterelles with Noilly Prat sauce, Creamy "terre et mer" pots, Creamy asparagus and meat timbale, Asparagus "en petit pois", Hearty potato and ham gratin, ... See them all 165
Butter
Like these other recipes: Cornouaillaise salad, Breton Pie, Noisette butter, Crème de foie gras, Arlesian Biscuits, ... See them all 450
Garlic clove
Like these other recipes: Sarladaise potatoes, Tomato meat balls, Tenderloin steaks marinated in red wine with rosemary, Courgettes (zuchinis) , Caesar salad, ... See them all 86
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