Pork medallions with "full" turnips
Step by step recipe:
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.- 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. - 2 min.
Bring a large pan of salted water to the boil and blanch the washed turnip greens for 1 or 2 minutes. - 2 min.
Remove the greeens from the boiling water and plunge them into icy cold water. - 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. - 5 min.
Peel the turnips and remove the hard leaf bases at the top. - 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. - 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. - 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. - 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. - 3 min.
Put into a blender goblet: the reduced cream, the cooked turnip greens and the centres of the turnips. - 2 min.
Blend thoroughly... - 2 min.
...and pour into the pan used for the cream. Check the seasoning again and keep hot. - 5 min.
Slice 700 g pork loin into medallions, i.e. fairly thickly. Salt and pepper on both sides.
Heat the plates. - 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. 
Serve 1,2 or 3 pork medallions per person with 1 or 2 turnips, filled with the green cream.
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.
Source:
Home made.Grade this recipe
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