Come here little turnip – Turnips stuffed with mushrooms, spinach, roquefort and walnuts
Petit navet, viens par ici – Navets farcis au champignons, épinards, roquefort et noix
Aren’t those irresistible? Turnips tend to be forgotten as a vegetable, even though often used in soups. In France we eat turnips in so many ways, and we even use their leaves in soups. I love turnips, they have a peppery taste and are equally delicious, roasted with lavender salt, braised, or even steamed. They always make great presentations and combine tons of wonderful flavors. Stuffed turnips like any other root vegetable are delicious, I rarely make them, once in a while I get that particular urge, but it’s rare.
Navet in French means of course turnip, but also can be used in a more familiar language to refer to a bad movie, quel navet! meaning, what a lousy movie!
One block down the street, we have a “fruit and vegetable barn” a great little grocery store filled with fresh fruits and vegetables of all kinds, owned by a very funny Greek guy, who sometimes works at the cash register making jokes with its clients. This morning he started singing La Marseillaise (the French anthem) as soon as he saw me, then gave me a bunch of gossips about the French president Sarkozy. Since I am not following the teledrama, I had no idea of what was going on, but he seemed to be well au courant! I told him I came to get some turnips and one was going to be for him because I was very impressed by his “knowledge”…no matter what, it is still knowledge!
Ingredients for 6 turnips
- 1/2 onion, finely chopped
- 6 medium sized turnips, peeled
- 6-7 medium size mushrooms, finely chopped
- 1 cup cooked spinach, chopped
- 2 garlic cloves, crushed
- 3 tbs Roquefort cheese or Stilton, crumbled
- 2 tbs walnuts, finely chopped
- 1 tbs olive oil
- salt and pepper
After peeling the turnips cut the top and start removing the inside with a small scoop or melon baller. Chop finely and set aside.
Heat olive oil in a pan, brown the onions, then add mushrooms and chopped turnips. Cook for about 5-10 minutes, then add spinach. Add garlic, stir well and cook for a few minutes. Adjust with salt and pepper
In the meantime, cook turnips for about 5-10 minutes in boiling salted water. Drain and remove excess water.
In a mixing bowl, combine mushroom mixture with walnuts, and Roquefort.
Fill in the turnips with mixture. Cook in a 370F pre-heated oven for about 15 minutes. After 15 minutes add a small piece of butter on top of each turnip and let it melt and brown for another 10 minutes.
Serve hot with a salad, as a side dish, or any way you want to enjoy them!
This entry was posted by silvia on March 30, 2010 at 9:51 pm, and is filed under Vegetables, Vegetarian - dairy. Follow any responses to this post through RSS 2.0.You can leave a response or trackback from your own site.
- Roasted celeriac with mung beans forestière fricassée and tarragon oil
- Yams and zucchini mille feuilles, sauté tofu steak, wild mushrooms and tomato fondue
- Shrimp and spinach bastilla
- Polenta cakes with spinach, feta and herbs, roasted red pepper coulis
- No flour pizza – Cauliflower crust pizza with mushrooms, fontina, cherry tomatoes and basil
- Blanc-manger with almond milk, peach-apricot compte and grilled apricot
- Like in Kyoto – Daikon steak
- Arugula salad with beets, blood orange and walnuts, citrus vinaigrette
- Razor clams are back! – Baked razor clams stuffed with mixed herbs and lemon zest
- The other gnocchi – Polenta gnocchi with cherry tomatoes, mushrooms and peas
What a wonderful idea to make stuffed turnips! It must be really healthy and low cal . I am keeping this on the record for my spring detox next week! Thanks!
These look delicious and healthy! I love turnips and this is a fun new way to make them.
I am not a big user or eater or turnips. Not sure why. Maybe it is too earthy or I just no idea how to cook it. But now I do.
Such refreshing dish! Is the turnip texture soft enough after boiling for 10 mins & baked for another 15 mins. Or still a little crunchiness in between?
I love turnips. Such an underappreciated veg. Love the use of Stilton…awesome cheese. Great inventive cooking! That’s why this blog is a must read!
wonderful dish!definetely,you are a great artist!
The turnips look very pretty and I love the filling, sounds delicious especially with Roquefort.
What a beautiful and original recipe! You’re right, turnips are so often overlooked. It sounds as though your fruit and veggie purveyor is quite a character.
Wonderful idea. We don’t use turnips very often, so this is a great idea to use them!
This sounds so good. I adore turnips (and walnuts too). I think they are so underused and it’s a shame because the flavor is so mellow and buttery.
I had never thought of hollowing them out and stuffing them. Good idea.