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Name: The total turnip
Prep time: 44 min
Cook time: 13 min
Total time: 57 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

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The total turnip

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

229,5314.5/5 for 14 ratings

Last modified on: February 21^th 2011

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: 635 grams

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Measures:

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Fulfillment

Preparation	Cooking	Start to finish
44 min.	13 min.	57 min.

Preservation:

1 or 2 days in the fridge, folded in a plastic film

At what time?

When will I finish if I start the recipe at a certain time?
When should I start for the recipe to be ready at a certain time?

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Step by step recipe

Stage 1 - 3 min.

Cut the leaves off the 5 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 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 6 - 2 min.

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

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.

Stage 9 - 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 10 - 2 min.

Remove and discard garlic cloves, then add turnip leaves.

Cook one or two minutes, stirring continously.

Stage 11 - 5 min.

Add 100 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.

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!].

Nutritional information

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 6 people : 1.61 €
Per person : 0.27 €

Note : These prices are only approximate

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Source

Home made.

More recipes?

This recipe use (among others)

	Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Gratin of Endives with Mont d'Or, Polenta with spinach and soft-poached egg, Pistachio panna cotta with custard, Eton mess, Broccoli savoury custard, ... All
	Butter: You can get more informations, or check-out other recipes which use it, for example: Spaghetti with mussels and basil, Jam doughnuts, Fruit crumble, Oat shortbread biscuits, Loaf for "les filles'", ... All
	Turnip: You can check-out other recipes which use it, like for example: Minestrone, Loin of pork with herbs and julienne vegetables , Normandy seafood stew, Hotpot my grandmother's way , Fish petals, vegetables julienne, and beurre blanc, ... All
	Garlic clove: You can get more informations, or check-out other recipes which use it, for example: Involtinis, Veal Chop With Assortment of Vegetables, Upside-down Parmentier, Paté en croute (terrine in a pie crust), Caesar salad, ... All

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