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.
330 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: Tagliatelle and courgette spaghetti, carbonara style, Hearty potato and ham gratin, Ham pasta bake, Cockles and cabbage with smoky cream sauce, Mousse with two chocolates, ... See them all 172
Butter
Like these other recipes: Eggs en Cocotte à la Française, Green beans and potatoes with Morbier cream sauce, Nantes Tourton, Leek and egg frichti, Spaghetti with mussels and basil, ... See them all 486
Turnips
Like these other recipes: Sautéed Pork with Peanuts, Creamy Winter Vegetable Soup, Couscous, Creamy risotto with diced vegetables and flax seeds, Duo of slow-cooked pork, ... See them all 35
Garlic clove
Like these other recipes: Rabbit terrine, Potato tortilla (Spanish omelette), Parmesan milk, Mushrooms in snails, Gratin of potatoes with morels and yellow wine, ... See them all 101
Other recipes you may also like
Chinois
"Chinese" - what a strange name for this cake! A kind of brioche, filled with confectioner's custard (crème pâtissière) which can be decorated with fondant icing. September 10th 2018279 K 24.7 5 hours 30 min.
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025492 K 25 20 min.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites. February 21th 2011491 K3.7 40 min.
Ramekins of duchess potatoes
Duchess potatoes are a mix of mashed potato and egg yolks, cooked in the oven, in a decorative shape and delicious. In this recipe they top a ramekin containing a layer of mashed potato, cooked leek, and thinly sliced bacon. March 4th 2020312 K 24.6 2 hours 5 min.
Special small breads
When you are have mastered the basic leavened bread, you certainly ought to try special breads: with nuts, cheese, seeds, etc... Here is a series of recipes, based on traditional leavened bread. October 13th 2010403 K4 6 hours 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-01-25)
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.