How to make stuffed turnips | side dishes |step by step tutorial

[@MikeTheBarber63]

I am from Tennessee USA and my grandmother always grew turnips in her large garden because you can plant them in the Fall and they overwinter in the ground to store them. The ground does not freeze solid very deep here in Tennessee, you just go to the garden all winter when you want a fresh vegetable. The turnip tops or "greens" and the more popular part of the vegetable and are cooked like collards, mustard greens, or kale, I never liked them as a child but I love them now. My favorite was always the turnip itself and I would eat them sliced raw and sometimes with a little salt like on their cousin the radish. My grandmother would also cut the turnips in a medium dice and cook in a small amount of water seasoned with plenty of pork fat, salt and some pepper and once slightly soft mash partially and we would eat the turnips with some of the cooking liquid (pot liquor) in a bowl with cornbread, now that thought is making me drool! Sorry for the long post!

[@tmworthington]

I am glad I’ve found your videos, I have been making quite a few of your recipes with success. Prior to watching you I had a basic grasp of cooking but you have helped me broaden my skills, thank you and I’d be happy to wash your dishes for a year for what you’ve taught me. From improving my stocks and sauces, to cutting and preparing vegetables, to cooking meats. Thank you and my family thanks you.

[@jlsicard]

Check out cooking in Russia channel on KZbin as well. That guy is a master no doubt.

[@freddyjensen5996]

Maître! I have always wanted to make turnips, but never found a recipe. I will give this one a go. Perhaps adding som grated gruyere to the bread topping. Thank you for another great idea.

[@FrenchCookingAcademy]

you can absolutely add your touch to it but it turnips are very versatile 🙂👍👨🏻‍🍳

[@BeachPeach2010]

My father always loved to cook turnips with their greens. Very good!

[@kennymonty8206]

I know of no one who says they like turnips. But, I have been experimenting with them in some of my dishes for a couple of years now and some of those people have been enjoying turnips and have no idea! Haha! I'm using the best ones I can find and using them judiciously, just to influence the flavor of my dishes. They say things like, "there's a flavor I'm not recognizing, but it's good". I just say it's all technique, layering flavors and that kind of thing. This dish is just what I want to try as a next step. It's attractive and unassuming at the same time. Great offering Chef!!!

[@coralinealgae]

Yes! i LOVE turnips, but I never see good recipes on youtube. Thank you so much for posting this. I can't wait to make them. Have you ever had stuffed mirliton? We steam them, slice them in half, discard the seeds, remove and smash the pulp, leaving a little against the skin. Then stuff them with a mixture of the smashed mirliton pulp, cooked seasoned ground beef or pork, Cajun seasoning, top with a little grated hard cheese, then bake them. It's a classic Cajun dish. So good! (but a fair bit of work for a side dish)

[@FrenchCookingAcademy]

not yet but it sounds tasty 🙂🙂👨🏻‍🍳😋

[@jennifern2805]

They also make a good keto "apple" pie or crumble. Just add lemon juice and a sweetener.

[@coralinealgae]

@@jennifern2805 Whoa, I can't imagine that. They taste so different from apples. If that works, it would blow my mind.

[@jennifern2805]

@@coralinealgae ketogasm.com/keto-apple-pie-filling-recipe-low-carb-gluten-free/

[@coralinealgae]

@@jennifern2805 That looks interesting. Thank you for posting the link. ^_^

[@heatherlinton5057]

Wow! Stephan now that I should imagine is superb. When I still lived at home with my parents my Mum often cooked turnips from our garden, both my Dad and I loved them. He & I would argue over who was getting what, being in the soup or as a side dish with butter 🤤🤪 I thank you for your turnip recipe 👌🇿🇦🏴󠁧󠁢󠁳󠁣󠁴󠁿

[@allonszenfantsjones]

Stephane! This is my third time making this dish and I finally figured out what to do if you don't have the muscles. I smack the metal Circle with my mallet, and then I leave it there while I'm digging out the Center of the turnip. Eventually it becomes loose and just comes right out. Voila!

[@InCarinasKitchen]

Turnips aren't something I would have considered as a main on it's own, but you've changed my mind!

[@FrenchCookingAcademy]

once you tried these it will all make sense🙂👨🏻‍🍳

[@InCarinasKitchen]

@@FrenchCookingAcademy I believe you! 😂

[@nicoleh5748]

I just recently started eating turnips. I am impressed by their flavor and health benefits. I can't wait to try this recipe. Thank you for sharing. :)

[@inocenciotensygarcia1012]

I loved the turnip recipe, I only cooked it at home when I made a video on a Russian Soup. Borscht. I downloaded a video preparing the two dips you made last week and they were absolutely delicious!. I also mentioned it was your recipe and I mentioned your online classes. Thank you

[@prince01gean]

Tip for you, you can oven those turnips without stuffing it for a couple of minutes, maybe 8 or so then cook the mushroom turnips in butter. Take out the turnips in the oven, stuff it with your cooked mushroom turnips. Breadcrumbs dehydrate the turnips so its best to add stock inside the stuff or even egg yolk then stuff it with breadcrumbs on top. Then cook again in the oven.

[@TartanJack]

Very creative and involved. As one would expect from French cuisine. Bravo. Here in the US South, I never got much beyond mashed with parsnips and turnip greens on the side.

[@jennifern2805]

Try them diced and roasted with salt, pepper and olive oil until tender and a bit brownish. Delish!

[@tigerlily7100]

wow will try this and I might add more bread crumbs to the filling , but a brilliant recipe for turnips

[@dwaynewladyka577]

My maternal grandmother made pickled turnips. They were great. That turnip recipe looks great. Cheers!

[@phatsmurf575]

This looks delish. I love turnips in various soups & sides. Turnip cakes are delicious.

[@afan.pasalic]

Very nice idea! And for other root vegetables too. Maybe "soften" the turnip a bit in microwave, or blanching them, to dig the holes easier?!?

[@jennifern2805]

These look wonderful and a good way to use leftover duxelles for Beef Wellington. These would be great for a holiday meal. I think I will brush the outside with olive oil to keep them moist and add some color perhaps.

[@kathy6762]

Love the way you explain. Will give a try.

[@wanderingjim7402]

Wonderful recipe, thanks so much for posting. I will make this but love the idea and might try a riff on this with daikon radish and a different filling also.

[@ZeeAllieNY10010]

Going to give this a try. Looks delicious 😋 Thank you for sharing this recipe 🤗❤️❤️

[@MOOSEDOWNUNDER]

Brilliant idea.

[@billmeldrum2509]

Cool idea! 🇨🇦

[@andy16005343]

If not just vegetarian, do you think this would work with bacon and mushrooms, or leeks as well, or should we stick to the mushroom only? Thanks Chef.

[@lynnnovak889]

Unique recipe! Ty

[@sherrellrichmond4307]

I grow turnips and am always looking for new recipes. Can you tell me how long you blanched them? Thank you.

[@JVerschueren]

A favourite way to eat turnips in my family is to make little balls out of them with a melonballer and then braise those, but I'll surely give this a try.

[@alanvonau278]

For those of you who use Fahrenheit instead of Celsius for temperature, here is the *EXACT conversion* from degrees Celsius (°C) to degrees Fahrenheit (°F): °F = (°C * 9 / 5) + 32°, where "*" is to multiply and "/" to divide. Thus, 60°C = 140°F (e.g., internal temperature of meat); 180°C = 356°F (e.g., oven temperature); et cetera.

[@TheHamadanners]

A thing of beauty remind me of potatoe crocete

[@markevans506]

Maybe you could do a feature on rutabaga some time?

[@jeffreyoneill6439]

Mark Evans do the same thing with rutabaga. I am going to.

[@stevenholton438]

How about parsnips? Horizontal style!

[@turdferguson74]

Wow

[@PortmanRd]

'Turn-ip' into something special.

[@robertwhite3350]

Phenomenal video my brother!! I graduated from an all French culinary school called LeNotre. It was founded by the same famous pastry Alain LeNotre. I learned so much there, but you're still showing me new stuff like the soubise sauce and I really appreciate you man. I would love to talk with you and compare some french recipes and ask u about some of the really hard dishes I've learned and if you've ever heard of them. If you want I'll pay you if u want me to, to Skype me or talk over an app like whats app or Facebook messenger. So let me know it you're interested my brother would love to talk sauces and techniques with u man. Good luck keep up the good content. Oh one of my favorite dishes is shallow poached halibut duglere, ever heard of it? Looking forward to hearing from u.

[@johnathanraye5346]

Mom made a trunip carrot cassarole for christmas

[@robertbotta6536]

How long should we blanch the turnip shell?

[@pattizayas1051]

I lovvve turnips.............

[@markevans506]

Wow, wonder if a sauce and what sauce would enhance these? Or is a sauce necessary.

[@FrenchCookingAcademy]

not really just a thin broth is fine you can vary by using veal or chicken stock instead

[@edwardanderson3759]

Would the addition of minced pork work ?

[@jeffreyoneill6439]

Edward Anderson minced pork works in anything.

[@Revelation18-4]

You could put some chopped turnip greens inside with some bacon bits and chopped onion, and some veggie broth. Add seasonings to taste.

[@FrenchCookingAcademy]

yeah turnips are great you can accomodate lots of ways

[@Revelation18-4]

@@FrenchCookingAcademy Going to try recipe. Sounds very delicious.

[@louissparks2496]

I love turnips; they are especially good in soups in place of potatoes. Boiled potatoes are kind of bland.

[@staciwhite7446]

this recipe sounds great...So great Job!!! but i like mine better..i cook my turnips, leave the skin on, which is optinal " i like getting the vitamins and nutrients that are just under the skin . once they are boiled, i cut off the top and bottom, and then hollow out my turnip bowl...I then stuff mine with the presauted Grilled onions, and thinly sliced mushrooms which i sauteed in olive oil, till their browned, use pink Himalayansea salt, and peppercorn medley to taste and add in a little grated Parmazan, and garnish with crunchy garlic, i fried in olive oil.... I personally save the turnip inners' i cored out for soup or something else. and so the suffing is only grilled sweet onions, mushrooms, salt,pepper,parmesan, and cruchy garlic.... the sweet onion offsets the slighty bitter taste of turnip ...if you like it even sweeter, get Paula Deens " Sweet Bourbon glaze and baste the tops before serving((( and then youve died and gone to heaven..its sweet tangy and a pinch of kick))) that saice is my favorite on anything.. chickon salon veggies etc...,

[@hlynnkeith9334]

IME white turnips like those you used take on the flavor of the accompanying food. Cooked in stews, they taste like meat. In this dish, I would expect them to taste of mushrooms. PS How about baking each with a pat of butter atop?

[@lassewesth]

Mate you ought to give us the french name for this, I feel I am missing out! :)

[@allonszenfantsjones]

Boy oh boy is right! This was incredibly delicious. toaster oven with convection made the Cook time about 30 minutes. I do have to say though pressing that metal Circle down and then wrestling it back up again was the worst part. I really had to muscle it. :-{

[@FrenchCookingAcademy]

thanks for the feedback and glad you liked it🙂👨🏻‍🍳

[@drwisis6996]

nice dish and ur funny 2.

[@СпасЯнков-э2ч]

Is this Southern french recipe?

[@FrenchCookingAcademy]

not really it is actually eaten everywhere but mushrooms are from the northern part of france

[@СпасЯнков-э2ч]

@@FrenchCookingAcademy Can you show any french recipes with mushrooms maybe root vegetables?

[@tmworthington]

How about a pork roast with rutabaga and chestnuts

[@СпасЯнков-э2ч]

@@tmworthington Never heard of it maybe French cooking academy knows and hows it made

[@markleggett5913]

Turnips....delicious! Mate, you eat all six of them and you'll be able to run your car on natural gas for a week for free!

[@richardhaselwood9478]

This looks like someone has been able to make something tastier than turnip and rock soup......

[@catburglarnami]

I put 3 turnips in for 25 minutes and the turnips werent a golden color like here, so I did 10 more minutes

[@kathy6762]

Not easy for me. I prefer to steam team for 10 minutes than easy to empty it since mushrooms cook quick

[@osgeld]

I am not even sure I know what a turnip taste like

[@StarTrekLivz]

Wow. My family would just dice and cook the turnip, this is too difficult!

[@StarTrekLivz]

We did mashed turnips, with potatoes and apples and onions; This is just too complicated, with results that are indifferent, and a potential waste of many ingredients

[@grantous67]

Not sure if you know French cooking, but they basically worship foods and are always looking to bring out their best flavours. This is a celebration of the turnip, which is not a popular vegetable outside eastern europe, and if you think this recipe is too difficult then perhaps French cooking is not for you

[@AnaLuizaHella]

I love turnips and this recipe destroys the wholeness of the flavor. I have better ways to cook this deliciousness. Poor thing despised by French cuisine. I hate fashion in food. Good season to buy out of fashion food. And safer! Whenever a food becomes praised crimes against humanity are being committed and quality goes down to the drain. Salmon, research those items praised by physicians and some chefs. Not good for consumption. -sad, I like this channel.

[@jennifern2805]

Grow your own vege and buy fresh wild caught salmon in season if you can't catch it yourself.