Stuffed May Turnips
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 25 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 3 large May turnips
- 4 medium potato (s), approx. 275 g
- 50 g cream cheese
- 15 g butter
- 1 clove garlic
- 25 g cheese, rated
- 2 spring onion (s)
- some nutmeg, freshly grated
- a bit salt
- sunflower seeds
- Butter for the mold
- Salt water for boiling
Print Recipe
Pin Recipe Instructions
- Clean the May turnips, peel thinly, cut in half crosswise and e.g., hollow out with a ball cutter. Cook everything in salted water for about 3 - 4 minutes. Remove the hollowed-out shells, drain and allow to cool and pour the soft-boiled interior into a sieve.
- Cook the potatoes until tender. Mash to a pulp with the cream cheese, butter, pressed garlic, grated cheese and the spices. Mix in the softly cooked turnips.
- Wash and clean the spring onions, if necessary divide lengthways and cut across into thin slices, then mix with the potato and turnip pulp.
- Pour the porridge into the turnip shells, piling them in a dome shape. Sprinkle with sunflower seeds as desired, place in a greased casserole dish and bake in a preheated oven at 220 ° C for about 20-25 minutes. If you have an oven with a grill function, you can switch it on for a few minutes to brown the potato dome.
- The filled May turnips taste great as a side dish or on their own. Salad and / or tomato sauce go well with it.
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