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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 g 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.

227,619 4.5/5

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 g liquid cream
6 : 1 chicken stock cube
7 : 1 radishes (optional)
8 : salt
9 : pepper
Total weight: 635 grams

Change for: 2 people 3 people 6 people 12 people 18 people

Measures: Metric USA British Metric weight Metric volumes

How long does it take?

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?
Work this out...

Step by step recipe

1	Cut the leaves off the 5 turnips .	3 min.
2	Wash leaves well in warm water.	5 min.
3	Peel turnips.	5 min.
4	Cut into small sticks, then into small cubes.	10 min.
5	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.	2 min.
6	Once cooked, cool in very cold water, drain and dry them. Don't throw the water away, boil it again.	2 min.
7	Rinse and drain leaves, trim stems to keep only nice leaves.	5 min.
8	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.	1 min.
9	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.	3 min.
10	Remove and discard garlic cloves, then add turnip leaves. Cook one or two minutes, stirring continously.	2 min.
11	Add 100 g liquid cream, over a low heat and allow to thicken slowly uncovered.	5 min.
12	Pour in a blender and add pepper.	1 min.
13	And blend until you get a lovely green cream. Taste to check seasoning.	3 min.
14	Reheat diced turnip and ramekins (in microwaves oven for example) and put a layer of diced turnip in each ramekin.	5 min.
15	Pour on some leaf cream while hot, and decorate with two slices of radish on top. Serve immediately.	5 min.

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

Whole recipe
Calories	Proteins	Carbohydrates	Fats
642	9 gr	46 gr	47 gr
32 %	4 %	4 %	7 %

Per 100 g
Calories	Proteins	Carbohydrates	Fats
101	1 gr	7 gr	7 gr
5 %	1 %	1 %	1 %

Per person
Calories	Proteins	Carbohydrates	Fats
106	1 gr	7 gr	7 gr
5 %	1 %	1 %	1 %

% 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.

Change currency:

Source: Home made.

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