Turnips in Parmesan cream

Ingredients for 4 servings:

• 1 bunch turnips
• 300 g potatoes, small, with skin, e.g., new potatoes
• 1 bunch of carrots (baby carrots)
• 400 ml sweet cream
• 50 g Parmesan, grated
• 1 handful of sunflower seeds
• salt and pepper
• nutmeg

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

simple and delicious side dish

Prepare the washed vegetables. Quarter the potatoes, eighth the turnips, and halve the baby carrots if desired. Spread everything on a baking sheet and season generously. Spread half of the Parmesan cheese over the vegetables and pour in the cream. Sprinkle the remaining Parmesan cheese and sunflower seeds over the vegetables and bake in a preheated oven at 190 to 200 degrees Celsius for about 30 minutes. The baking time may vary depending on your oven. The recipe is wonderfully versatile. It’s also delicious with sweet potatoes or kohlrabi instead of the turnips. However, always use potatoes. This gives the cream the necessary binding during baking.