1,523 easy and fully explained recipes, with +66K photos and 78 videos

This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...

The total turnip

Name: The total turnip
Prep time: 31 min
Cook time: 13 min
Total time: 44 min
Yield: 6 people
Cuisine: French
Ingredients: 5 turnips; 1 shallot; 20 g butter; 2 cloves garlic; 100 ml liquid cream; 1 chicken stock cube; 1 radishes; salt; pepper

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

327 K 4.1/5 (21 reviews)

45 min.

Easy

1.60 €

6 people

9 Ingredients

Last modified on: May 22^th 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.

When should you start or finish this recipe?

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.

Stage 3 - 2 min.

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

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.

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.

Stage 7 - 2 min.

Remove and discard garlic cloves, then add turnip leaves.

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.

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!].

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 %