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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