Stuffed turnips

Ingredients for 2 servings:

• 3 large turnips
• 4 medium-sized potatoes, approx. 275 g
• 50 g cream cheese
• 15 g butter
• 1 garlic clove(s)
• 25 g cheese, grated
• 2 spring onions
• some nutmeg, freshly grated
• some salt
• e.g. sunflower seeds
• Butter for the mold
• Salt water for cooking

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

Clean the turnips, peel them thinly, halve them crosswise, and scoop out the meatballs, for example, using a potato scooper. Boil everything in salted water for about 3-4 minutes. Remove the scooped shells, drain and allow to cool, and then pour the soft-cooked insides into a sieve. Boil the potatoes until soft. Mash them with cream cheese, butter, crushed garlic, grated cheese, and the seasonings into a puree. Stir in the soft-cooked turnip pieces. Wash and trim the spring onions, split them lengthwise if necessary, and cut them crosswise into thin slices, then mix them into the potato and turnip puree. Spoon the puree into the turnip shells, piling them up in a dome shape. Sprinkle with sunflower seeds, if desired, then place them in a greased baking 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 add it for a few minutes to brown the potato topping. The stuffed turnips are delicious as a side dish or on their own. They go well with salad and/or tomato sauce.