Duo Turnip & Coco

Turnip & papaya juice

10 min
2 portions

3/4 cup of turnip in pieces, cooked, peeled then cooled
3/4 cup of peeled papaya and cut into pieces
1 teaspoon of honey
1/4 cup of coconut milk
10 to 12 drops of astragalus tincture
1/2 cup of cold water


In a blender, mix all the ingredients until a creamy and smooth texture.


For centuries, Astragalus has been used as a therapeutic tool to support...

Continue reading benefits

Turnip gnocchis with herbs coconut milk sauce

4 portions


2 cups of cooked turnip (600 g.)
2/3 cup of gluten-free flour
2 cooked potatoes
1/2 cup of Chickpeas
1 egg yolk
1 teaspoon of fleur de sel *Maison Orphée (Click to see product)
1 teaspoon of fresh pepper
10 fresh basil leaves
2 cups of snow peas
3/4 cups of whole almonds
1 pinch of ground nutmeg
Vegan parmesan cheese


10 fresh basil leaves
1/2 cup of fresh cut parsley and 1 tablespoon when serving
1/3 cup of coconut milk
2 tablespoon of Ghee
1 teaspoon of honey
2 tablespoon of lemon olive oil from *Maison Orphée (Click to see product)
1 tablespoon of arrowroot (or cornstarch)
1 teaspoon of salted herbs



  1. Mix the cooked turnip, the 2 potatoes, the basil and the egg yolk in the blender.
  2. Put in a large bowl, then incorporate chickpea flour, flour, nutmeg, fleur de sel and pepper.
  3. On a floured worktop, shape small sausages about 2 cm long.
  4. Boil a casserole full of water. Once the water is very hot, dip one by one the gnocchi in the water. When they start floating, they are ready.
  5. Remove and place in a dish to drain. Tip: use a spoon with holes to drain the excess water as you go.
  6. In a medium skillet, heat a drizzle of cooking oil and brown the gnocchi, then add the snow peas and continue cooking for few minutes so that they remain crisp.


  1. Reduce basil, 1/2 cup parsley, honey, coconut milk, ghee, arrowroot and salted herbs in the mixer.
  2. Place in a pot and heat at a low setting.
  3. In a frying pan, grill the almonds and crush them in a mortar.
  4. Place gnocchi and snow peas in 4 plates, add sauce, chopped fresh parsley, a fillet of lemon olive oil * Maison Orphée, some grilled almonds, parmesan and some pepper.




We like Maison Orphée a lot for our oils because they are generally of first cold pressure and high quality. In addition, the sunflower and grape seed oils are great for cooking. Try them, they are made here in Quebec!