May Turnips in Parmesan Cream
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 30 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 bunch May turnips
- 300 g potato (s), small, with skin, e.., Triplets
- 1 bunch carrots (baby carrots)
- 400 ml sweet cream
- 50 g parmesan, rated
- 1 handful sunflower seeds
- salt and pepper
- nutmeg
Print Recipe
Pin Recipe Instructions
- Prepare the washed vegetables. To do this, quarter the potatoes, eighth the May turnips, halve the baby carrots if necessary.
- Spread everything on a baking sheet and season well. Then spread half of the parmesan cheese over it and pour on the cream. Then pour the rest of the parmesan and sunflower seeds over the vegetables and place in the preheated oven at 190 to 200 degrees for about 30 minutes. The specified baking time can vary depending on the stove.
- The recipe is wonderfully variable. Also delicious with sweet potatoes or kohlrabi instead of the May turnips. However, potatoes should always be with you. This gives the cream the necessary binding when baking.
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