|Preparation||Cooking||Start to finish|
|34 min.||30 min.||1 hour 4 min.|
|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||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.||5 min.|
|3||Bring a large pan of salted water to the boil and blanch the washed turnip greens for 1 or 2 minutes.||2 min.|
|4||Remove the greeens from the boiling water and plunge them into icy cold water.||2 min.|
|5||Drain thoroughly, then give a quick whizz in a salad spinner to remove as much water as possible.
Set aside on absorbant paper.
|6||Peel the turnips and remove the hard leaf bases at the top.||5 min.|
|7||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).
|8||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||Pour in 250 ml liquid cream, mix well and leave on low heat until reduced by half.
Check the seasoning, then set aside.
|10||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||Put into a blender goblet: the reduced cream, the cooked turnip greens and the centres of the turnips.||3 min.|
|12||Blend thoroughly...||2 min.|
|13||...and pour into the pan used for the cream. Check the seasoning again and keep hot.||2 min.|
|14||Slice 700 g pork loin into medallions, i.e. fairly thickly. Salt and pepper on both sides.
Heat the plates.
|15||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.
For 4 people : 15.35 €
Per person : 3.84 €
|Pork loin: You can check-out other recipes which use it, like for example: Filet mignon with mustard and tarragon sauce, Larded pork tenderloin, Mexican-style pork medallions , Involtini-Style Filet Mignon , Loin of pork with herbs and julienne vegetables , ... [All]|
|Turnip: You can check-out other recipes which use it, like for example: Creamy risotto with diced vegetables and flax seeds, Duo of slow-cooked pork, Melt-in-the mouth meat and vegetables in a sealed casserole, Baked Mont d'Or with diced mixed vegetables, Roast pork with sage, cooked in a bag., ... [All]|
|Liquid cream: You can get more informations, or check-out other recipes which use it, for example: Fresh spinach with cream, Strawberry, kiwi and mascarpone verrines, Pumpkin (or potimarron) soup, Spinach and ricotta ravioli, French toast "cordon bleu", ... [All]|
|Butter: You can get more informations, or check-out other recipes which use it, for example: Pesto crackers, French onion soup, Coconut tuiles, Gratin slices with spinach, Roast pork with sage, cooked in a bag., ... [All]|
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