The total turnip
The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.
319 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
1 ½ tablespoon butter - 4
2 cloves garlic - 5
½ cup liquid cream - 6
1 chicken stock cube - 7
1 radishes (optional) - 8
salt - 9
pepper
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 15 min.
All in all: 45 min.
To finish around 7pm, you'll need to have started before: 18:50.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 1 ½ tablespoon 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 1 ½ tablespoon 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 ½ cup 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: Risotto-style celeriac, Apple custard tart, Smoky potato and potimarron gratin, Quiche filling mixture, Spring veal sauté , ... See them all 170
Butter
Like these other recipes: Potato and broccoli gratin, Clafoutis "Marie-Antoinette", Apple and whisky crumble, Caramel semolina pudding with raisins, Caramelized pear custard tart, ... See them all 472
Turnips
Like these other recipes: Chorba, Normandy seafood stew, Stock-pot fish , Creamy risotto with diced vegetables and flax seeds, Turnip and sesame puree (tahina) soup, ... See them all 35
Garlic clove
Like these other recipes: Penne with purple artichokes, Pork Chops Champvallon style, Late Winter Soup with Fresh Spinach, Tomato sauce (for pizzas), Caesar salad, ... See them all 92
Other recipes you may also like
Carbonnade
Carbonnade is a dish that comes from Belgium and the north of France. Large pieces of beef are slowly simmered in beer with carrots and onions. Here's a personal version.November 13th 2011218 K 14 2 hours 45 min.
Curried prawn risotto
In this recipe, the prawns are fried separately first with curry powder, then added to the risotto.December 30th 2019110 K3.9 60 min.
Chestnut moelleux
"Moelleux" means soft, and is also the name given to the gooey, soft-centred cakes that are popular in France. These muffin-style cakes are doubly chestnutty: there is chestnut purée in the mixture and pieces of marrons glacés (candied chestnuts) in the middle as well. The result is a little...February 11th 201855 K 15 1 hour 15 min.
Sausage rougail
Sausage rougail is a typical dish from the cuisine of Réunion, the French island. It consists of fried sausages in a rich, spicy tomato stew.April 18th 202149 K 1 hour 30 min.
Beetroot and black radish salad
The slight bitterness of black radish goes well with the sweetness of beetroot in this very simple salad recipe.December 8th 202135 K 30 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-06)
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.