Pork medallions with "full" turnips

Step by step recipe:

  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.
  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.
  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.
  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.
  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.

  6. 5 min.Pork medallions with "full" turnips : Photo of step #6
    Peel the turnips and remove the hard leaf bases at the top.
  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.
  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.
  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.
  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.
  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.
  12. 2 min.Pork medallions with "full" turnips : Photo of step #12
    Blend thoroughly...
  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.
  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.
  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.
  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.

Source:

Home made.

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