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.
324 K 4.1/5 (21 reviews)
45 min.
Easy
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
Change measures:
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: Pistachio tiramisu, Eggs en Cocotte à la Française, Lemon and lime cakes, Cauliflower curry, Sliced veal with leeks and mushrooms, ... See them all 170
Garlic clove
Like these other recipes: Tenderloin steaks marinated in red wine with rosemary, Gratin Dauphinois, White bean gratin "à l'italienne", Sausage and mashed potatoes, Paella, ... See them all 93
Other recipes you may also like
Parcels of fish fillet in spinach
These parcels are made with small pieces of fish fillet, wrapped in a blanched spinach leaf and lightly fried in butter. They can be served with a salted white wine sabayon (as in the recipe of scallops with crunchy vegetables), a beurre blanc, a dash of olive oil with... March 18th 2013249 K4.8 2 hours 25 min.
French croissants
In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants. June 26th 2019643 K 24.4 2 hours 35 min.
New tiramisu
This new version of tiramisu is easier, and in my opinion much better. You will certainly appreciate, like me, the light creamy taste, this time presented in brandy goblets. January 19th 2015411 K3.3 55 min.
Arizona cupcakes
Cupcakes are small sponge cakes. In their original American version, they are usually decorated with brightly coloured icing. Here's a version inspired by the famous saguaro cactus, so common in Arizona. October 13th 2010218 K 14.6 1 hour 50 min.
Bolognaise lasagne
Lasagne is an Italian pasta that comes in rectangular sheets. These are used to separate layers of filling, like a large savoury oven-baked millefeuille. A bolognaise lasagne combines bechamel sauce, minced meat and tomato sauce. February 27th 2011256 K4.4 2 hours 3 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.