Step by step recipe:

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.
2. 5 min.
   Cut the greeen tops off 500 g turnips, remove the tough ends of the leaf stalks, then put to soak in water with a little vinegar added.
3. 2 min.
   Bring a large pan of salted water to the boil and blanch the washed turnip greens for 1 or 2 minutes.
4. 2 min.
   Remove the greeens from the boiling water and plunge them into icy cold water.
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.
6. 5 min.
   Peel the turnips and remove the hard leaf bases at the top.
7. 7 min.
   Bring 1 litre Vegetable stock to the boil and add the turnips.
   
   Simmer until the turnips are tender (a knife point should pierce them easily).
   
   Set aside.
8. 1 min.
   Prepare 1 shallot and chop finely.
   
   Melt 20 g butter in a small pan, then add the chopped shallot, salt and pepper, and cook for 1 minute without colouring.
9. 10 min.
   Pour in 250 ml liquid cream, mix well and leave on low heat until reduced by half.
   
   Check the seasoning, then set aside.
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.
11. 3 min.
    Put into a blender goblet: the reduced cream, the cooked turnip greens and the centres of the turnips.
12. 2 min.
    Blend thoroughly...
13. 2 min.
    ...and pour into the pan used for the cream. Check the seasoning again and keep hot.
14. 5 min.
    Slice 700 g pork loin into medallions, i.e. fairly thickly. Salt and pepper on both sides.
    
    Heat the plates.
15. 10 min.
    Pour 5 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.
16. 
    Serve 1,2 or 3 pork medallions per person with 1 or 2 turnips, filled with the green cream.
    
    Serve immediately.