Step by step recipe:

1. 3 min.
   Cut the leaves off the 10 turnips .
2. 5 min.
   Wash leaves well in warm water.
3. 5 min.
   Peel turnips.
4. 10 min.
   Cut into small sticks, then into small cubes.
5. 2 min.
   Boil a pan of water and add 2 chicken stock cubes.
   
   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.
6. 2 min.
   Once cooked, cool in very cold water, drain and dry them.
   
   Don't throw the water away, boil it again.
7. 5 min.
   Rinse and drain leaves, trim stems to keep only nice leaves.
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.
9. 3 min.
   Chop 2 shallots.
   
   In a pan, melt 40 g butter.
   
   When it's really hot, add chopped shallot and 4 cloves garlic "en chemise" (un-peeled), salt and cook 2 or 3 minutes without letting shallot brown.
10. 2 min.
    Remove and discard garlic cloves, then add turnip leaves.
    
    Cook one or two minutes, stirring continously.
11. 5 min.
    Add 200 ml liquid cream, over a low heat and allow to thicken slowly uncovered.
12. 1 min.
    Pour in a blender and add pepper.
13. 3 min.
    And blend until you get a lovely green cream.
    
    Taste to check seasoning.
14. 5 min.
    Reheat diced turnip and ramekins (in microwaves oven for example) and put a layer of diced turnip in each ramekin.
15. 5 min.
    Pour on some leaf cream while hot, and decorate with two slices of radish on top. Serve immediately.