The total turnip
The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.
306K 4.1/5 based on 21 reviews
Last modified on: February 21th 2011
Keywords for this recipe:For 3 people, you will need:
- 1
3 turnips - 2
½ shallot - 3
10.32 ml butter - 4
1 garlic clove - 5
50 ml liquid cream - 6
½ chicken stock cube - 7
½ radishes (optional) - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 44 min.
Cooking: 13 min.
All in all: 57 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 10.32 ml 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 10.32 ml 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 | 5 2 % | 30 2 % | 20 4 % | 340 20 % | 1,400 20 % |
| Per 100 g | 1 1 % | 7 1 % | 6 1 % | 90 5 % | 390 5 % |
| Per person | 1 1 % | 8 1 % | 7 1 % | 110 6 % | 470 6 % |
How much will it cost?
- For 3 people : 0.87 €
- Per person : 0.29 €
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: Crème de foie gras, Rice and peas, Scallops with sorrel and Noilly Prat, Filet mignon with mustard and tarragon sauce, Beurre blanc sauce, ... See them all 164
Butter
Like these other recipes: Brioche galette, Kugelhof for Nanou, How to fry eggs well, "BN style" chocolate-filled biscuits, Far Normandy-Brittany, ... See them all 448
Turnip
Like these other recipes: Smooth mixed vegetable soup, Hotpot my grandmother's way , Veal Chop With Assortment of Vegetables, Duo of slow-cooked pork, Breton style shellfish and vegetable soup, ... See them all 30
Garlic clove
Like these other recipes: Eggs with mayonnaise, Tzatziki, Stuffed tomatoes and courgettes, Caesar salad, Little vegetable omelettes, ... See them all 84
Other recipes you may also like
Finger biscuits
These small biscuits, that look a bit like savoy biscuits, are delicious alone or with Champagne, but are also the base for charlottes or Tiramisu.July 30th 2021335K5 50 min.
French baguettes
This classic of French baking is rather different from the recipe for leavened bread, it's a question of making a good crust and light crumb along the whole length. To succeed, you should know that there are two secrets: water first of all (much more than for normal bread), and the working of the...October 24th 20171.1M 364.7 5 hours 6 min.
Muffin dough
This dough can be used to make this delicious and classic of the English cooking: muffins. It can be sweet, in different flavours, with fruit, but also savoury in other recipes.February 6th 2013554K5 21 min.
Cocktail sauce
Cocktail sauce is a spicy mayonnaise with cognac, Tabasco and concentrated tomato paste (or purée) added.October 13th 2010197K4 9 min.
Jam doughnuts
These were originally a traditional German treat (Berliner Pfannkuchen in German): big fried doughnuts filled with jam and sprinkled with icing sugar.May 27th 2011154K4.5 4 hours 23 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-09-22)
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.