Pork medallions with "full" turnips
This recipe brings together sautéed medallions of pork filet mignon and turnips, pan-fried then filled with a creamy mixture made from their own green tops.
As in all the best cookery, nothing is wasted.
As in all the best cookery, nothing is wasted.
12,3074.6/5 for 14 ratings
Last modified on: June 10th 2018
For 8 people, you will need:
- 1
1 kg turnip - 2
2 litres Vegetable stock (optional) - 3
2 shallots - 4
40 g butter - 5
500 ml liquid cream - 6
1 kg 400 g pork loin - 7
10 tablespoons olive oil - 8
salt - 9
pepper - Total weight: 4,640 grams
How long does it take?
Time required for this recipe:
Keeping: Should be eaten immediately.
| Preparation | Cooking | Start to finish |
|---|---|---|
| 34 min. | 30 min. | 1 hour 4 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
The challenge: use the whole of the turnips in this recipe, both roots and tops.
For this, the turnips need to be freshly harvested, otherwise the green tops will wilt rapidly.
For this, the turnips need to be freshly harvested, otherwise the green tops will wilt rapidly.
Stage 2 - 5 min.
Cut the greeen tops off 1 kg turnips, remove the tough ends of the leaf stalks, then put to soak in water with a little vinegar added.
Stage 3 - 2 min.
Bring a large pan of salted water to the boil and blanch the washed turnip greens for 1 or 2 minutes.
Stage 4 - 2 min.
Remove the greeens from the boiling water and plunge them into icy cold water.
Stage 5 - 5 min.
Drain thoroughly, then give a quick whizz in a salad spinner to remove as much water as possible.
Set aside on absorbant paper.
Set aside on absorbant paper.
Stage 6 - 5 min.
Peel the turnips and remove the hard leaf bases at the top.
Stage 7 - 7 min.
Bring 2 litres Vegetable stock to the boil and add the turnips.
Simmer until the turnips are tender (a knife point should pierce them easily).
Set aside.
Simmer until the turnips are tender (a knife point should pierce them easily).
Set aside.
Stage 8 - 1 min.
Prepare 2 shallots and chop finely.
Melt 40 g butter in a small pan, then add the chopped shallot, salt and pepper, and cook for 1 minute without colouring.
Melt 40 g butter in a small pan, then add the chopped shallot, salt and pepper, and cook for 1 minute without colouring.
Stage 9 - 10 min.
Pour in 500 ml liquid cream, mix well and leave on low heat until reduced by half.
Check the seasoning, then set aside.
Check the seasoning, then set aside.
Stage 10 - 5 min.
Take the cooked turnips out of the stock, hollow out the centres to allow for filling, preferably using a pommes parisiennes spoon.
Keep the flesh scooped out for the filling.
Keep the flesh scooped out for the filling.
Stage 11 - 3 min.
Put into a blender goblet: the reduced cream, the cooked turnip greens and the centres of the turnips.
Stage 12 - 2 min.
Blend thoroughly...
Stage 13 - 2 min.
...and pour into the pan used for the cream. Check the seasoning again and keep hot.
Stage 14 - 5 min.
Slice 1 kg 400 g pork loin into medallions, i.e. fairly thickly. Salt and pepper on both sides.
Heat the plates.
Heat the plates.
Stage 15 - 10 min.
Pour 10 tablespoons olive oil into a large frying pan on high heat.
When really hot, add the turnips and brown all over.
Push the turnips to one side and fry the pork medallions.
When really hot, add the turnips and brown all over.
Push the turnips to one side and fry the pork medallions.
Stage 16
Serve 1,2 or 3 pork medallions per person with 1 or 2 turnips, filled with the green cream.
Serve immediately.
Serve immediately.
Remarks
In step 7, you can use chicken stock or just salted boiling water if you don't have any vegetable stock.
If your turnips do not come with green tops, you can use a large bunch of parsley instead.
If your turnips do not come with green tops, you can use a large bunch of parsley instead.
Nutritional information
How much will it cost?
- For 8 people : 30.70 €
- Per person : 3.84 €
Source
Home made.More recipes?
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