Step by step recipe

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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.

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Stage 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.

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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.

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Stage 4 - 2 min.

Remove the greeens from the boiling water and plunge them into icy cold water.

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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.

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Stage 6 - 5 min.

Peel the turnips and remove the hard leaf bases at the top.

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Stage 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.

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Stage 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.

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Stage 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.

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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.

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Stage 11 - 3 min.

Put into a blender goblet: the reduced cream, the cooked turnip greens and the centres of the turnips.

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Stage 12 - 2 min.

Blend thoroughly...

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Stage 13 - 2 min.

...and pour into the pan used for the cream. Check the seasoning again and keep hot.

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Stage 14 - 5 min.

Slice 700 g pork loin into medallions, i.e. fairly thickly. Salt and pepper on both sides.

Heat the plates.

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Stage 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.

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Stage 16

Serve 1,2 or 3 pork medallions per person with 1 or 2 turnips, filled with the green cream.

Serve immediately.

Remarks

Nutritional information

How much will it cost?

• For 4 people : 14.34 €
• Per person : 3.59 €

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