The total turnip
The whole turnip goes into this recipe, in which ramekins are filled with both the root vegetable and its leaves.
230,4294.5/5 for 14 ratings
Last modified on: February 21th 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
How long does it take?
Time required for this recipe:
Keeping: 1 or 2 days in the fridge, folded in a plastic film.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 44 min. | 13 min. | 57 min. |
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?
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.
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.
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.
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.
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.
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.
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!].
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
How much will it cost?
- For 6 people : 1.61 €
- Per person : 0.27 €
Source
Home made.More recipes?
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