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Pork medallions with "full" turnips

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.

10,0414.6/5

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Last modified on: June 10th 2018

For 4 people, you will need:

How long does it take?

PreparationCookingStart to finish
34 min.30 min.1 hour 4 min.
Preservation: Should be eaten immediately.
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?
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Step by step recipe

Stage 1
Pork medallions with "full" turnips : Photo of step #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.
Stage 2
5 min.
Pork medallions with "full" turnips : Photo of step #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.
Stage 3
2 min.
Pork medallions with "full" turnips : Photo of step #3 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.
Pork medallions with "full" turnips : Photo of step #4 Remove the greeens from the boiling water and plunge them into icy cold water.
Stage 5
5 min.
Pork medallions with "full" turnips : Photo of step #5 Drain thoroughly, then give a quick whizz in a salad spinner to remove as much water as possible.

Set aside on absorbant paper.
Stage 6
5 min.
Pork medallions with "full" turnips : Photo of step #6 Peel the turnips and remove the hard leaf bases at the top.
Stage 7
7 min.
Pork medallions with "full" turnips : Photo of step #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).

Set aside.
Stage 8
1 min.
Pork medallions with "full" turnips : Photo of step #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.
Stage 9
10 min.
Pork medallions with "full" turnips : Photo of step #9 Pour in 250 ml liquid cream, mix well and leave on low heat until reduced by half.

Check the seasoning, then set aside.
Stage 10
5 min.
Pork medallions with "full" turnips : Photo of step #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.
Stage 11
3 min.
Pork medallions with "full" turnips : Photo of step #11 Put into a blender goblet: the reduced cream, the cooked turnip greens and the centres of the turnips.
Stage 12
2 min.
Pork medallions with "full" turnips : Photo of step #12 Blend thoroughly...
Stage 13
2 min.
Pork medallions with "full" turnips : Photo of step #13 ...and pour into the pan used for the cream. Check the seasoning again and keep hot.
Stage 14
5 min.
Pork medallions with "full" turnips : Photo of step #14 Slice 700 g pork loin into medallions, i.e. fairly thickly. Salt and pepper on both sides.

Heat the plates.
Stage 15
10 min.
Pork medallions with "full" turnips : Photo of step #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.
Stage 16
Pork medallions with "full" turnips : Photo of step #16 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.

Nutritional information

Whole recipe
CaloriesProteins CarbohydratesFats
8059214 gr509 gr574 gr
403 %82 %48 %87 %
Per 100 g
CaloriesProteins CarbohydratesFats
3479 gr22 gr25 gr
17 %4 %2 %4 %
Per person
CaloriesProteins CarbohydratesFats
253 gr127 gr143 gr
101 %21 %12 %22 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories by day for a woman (change to a man).

How much will it cost?

For 4 people : 15.35 €
Per person : 3.84 €

Note : These prices are only approximate.

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Source: Home made.
Grade this recipe :

More recipes?

This recipe use (among others)
Pork loinPork loin: You can check-out other recipes which use it, like for example: Filet mignon with mustard and tarragon sauce, Loin of pork with herbs and julienne vegetables , Sautéed Pork with Peanuts, Involtini-Style Filet Mignon , Larded pork tenderloin, ... All
TurnipTurnip: You can check-out other recipes which use it, like for example: Baked Mont d'Or with diced mixed vegetables, Roast pork with sage, cooked in a bag., Creamy risotto with vegetables , Hotpot my grandmother's way , Couscous, ... All
Liquid creamLiquid cream: You can get more informations, or check-out other recipes which use it, for example: Fish petals, vegetables julienne, and beurre blanc, Apple Batter Puddings, Fresh spinach with cream, Langoustine gratin, Tarte Normande, ... All
ButterButter: You can get more informations, or check-out other recipes which use it, for example: Parcels of fish fillet in spinach, Rolled chestnut and apple brioche, Sautéd broccoli with ham, Kouign-amann, Du Barry soup, ... All

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