Summary

Ingredients

• 800 g turnip (s)
• 1 large onion (s)
• 2 cloves garlic)
• 1 tablespoon olive oil (plus oil for the tray)
• 4 tablespoon wine, white
• 1 tablespoon breadcrumbs
• 1 egg (s)
• 3 tablespoon crème fraîche
• 3 tablespoon parsley, chopped
• 50 g parmesan, rated
• salt and pepper

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Instructions

1. Peel the beetroot, cut from the center into 8 slices 1-1.5 cm thick and pre-cook in a large saucepan with plenty of salted water for about 15 minutes, then drain on a sieve.
2. Peel the onion and garlic, dice them finely, fry in oil and sauté until translucent. Pour in the wine and 2 tablespoons of water, cover and simmer over a low heat for 10 minutes. Preheat the oven to 225 degrees.
3. Stir the breadcrumbs, egg and crème fraiche into the onions and heat until the mixture thickens, then season with salt and pepper, and finally stir in the parsley.
4. Place the beet slices on a greased baking sheet and brush with the onion mixture. Sprinkle the cheese on top and bake in the middle of the oven for 10-15 minutes.
5. A mixed salad and maybe a glass of red wine are enough.