Baked stuffed turnip

Category: Vegetable and fruit dishes
Baked stuffed turnip

Ingredients

turnip 6 pcs
thyme 2 twigs
For filling
eggs 1 PC
Champignon 5-7 pcs
sour cream 1 tbsp. l.
parsley
turmeric
for sauce
tomatoes in their own juice (pieces)
dill
parsley
garlic
salt pepper
olive oil
butter

Cooking method

  • Baked stuffed turnip We clean the turnips and cook in boiling salted water with thyme until almost cooked.
  • Baked stuffed turnip While the turnip is boiling, prepare the filling. Chop the champignons finely. Peel and finely chop the onion. Preheat a frying pan, add oil and fry the mushrooms and onions. Season with salt and pepper.
  • Baked stuffed turnipBoil and cut eggs. Chop the parsley finely.
  • Baked stuffed turnip Transfer the mushrooms and onions to a bowl, add chopped parsley, finely chopped eggs, sour cream and turmeric. Stir if you need to add more spices (salt, pepper).
  • Baked stuffed turnip Take out turnips, cool under cold water. Cut off the top and cut the core.
  • Baked stuffed turnip Place the turnips on a baking sheet and fill with the mushroom filling.
  • Baked stuffed turnip Mix sour cream with turmeric and yolk.
  • Baked stuffed turnip Coat the turnip with the mixture. Drizzle with olive oil.
  • Baked stuffed turnip Bake in an oven preheated to 180 degrees for about 20-30 minutes.
  • Baked stuffed turnip Prepare the sauce. Peel the garlic. Chop the dill, parsley and garlic. Chop canned tomatoes finely. Mix everything, salt and pepper, add a little olive oil.
  • Serve the turnips with the sauce.
  • Baked stuffed turnip
  • Baked stuffed turnip

The dish is designed for

6 pcs

Cooking program:

oven, mw

Note

Recipe by Vladimir Pavlov.

Anna1957
Galina, beautiful, straight restaurant serving But how does turnip taste like? For a long time I have been experimenting with it in different ways, trying to get rid of its specific pungent taste and somehow bring it closer to potatoes, but so far not very successfully.
Gala
Anya, Thank you!
Quote: Anna1957

For a long time I have been experimenting with her in different ways, trying to get rid of her specific spicy taste.
There is such a moment, but it all depends on the turnip. I have my own turnip this year, it is, of course, not as sharp as the one sold in the store. There is also the white turnip Fritata, it does not have a sharp taste, it is very tender.
An, it is better to take a store shop of a small size, even with a delicate skin, while this can still be found, when it is stored for a long time, it dubs and coarsens. Well, during cooking, of course, it becomes softer (in terms of taste).
I have a recipe for turnip soup, absolutely no spiciness.
Baked stuffed turnipLean turnip cabbage soup with buckwheat
(Gala)
Anna1957
Quote: Gala
it is better to take a store store of a small size, even with a delicate skin,
I just bought it yesterday, but haven't tried it yet. I boil and freeze
Gala
Anwell nina tada
It's a pity you live far away, otherwise I would have invited you to the tasting
Anna1957
Quote: Gala
Sorry you live far away
gala10
Checkmark, you continue to amaze and delight with your delights ... Looks gorgeous and, probably, great taste. Thank you! Do not try, so at least look.
Gala
Galya, Thank you!
I can't say that the dish is exquisite, but good-quality and tasty. And turnip is a healthy product.
Rada-dms
Not a turnip, but a work of art! The turnips are gone, I can repeat with kohlrabi, what do you think?
Gala
Olya,
Quote: Rada-dms

can I repeat with kohlrabi, what do you think?
and that, her shape is suitable. The main thing is that the cabbage is not fibrous.

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