Turnip casserole with meatballs

Ingredients for 4 servings:

• 1 roll, stale
• 1 kg potatoes
• 750 g Teltower turnips
• 1 large onion(s)
• 500 g minced meat (half + half)
• 3 tbsp oil
• 4 tbsp butter
• 3 tbsp flour
• 100 g cream
• 2 tbsp mustard (hot or medium hot)
• 200 ml milk
• salt and pepper
• 1 egg(s)
• some fat, for the mold
• some broth
• nutmeg
• Paprika powder
• Parsley

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Soak the bread rolls in broth. Peel the potatoes and boil in salted water for about 20 minutes. Peel the turnips, cut into wedges, and boil in 1/2 liter of boiling salted water for about 15 minutes. Drain the turnips, reserving the liquid. Finely dice the onion. Knead with the squeezed-out bread roll and the minced meat. Add the egg, 1 tablespoon of mustard, salt, pepper, paprika, and parsley. Form meatballs and fry them in hot fat on all sides. Melt 3 tablespoons of butter in a saucepan and sauté the flour. Deglaze with the vegetable water and cream, stirring. Season with 1 tablespoon of mustard. Add the turnips to the sauce. Drain the potatoes and mash. Add the milk and 1 tablespoon of butter. Season with nutmeg, stir through, and let cool. Grease a baking dish, fill a piping bag with the puree and pipe a potato rim into the dish. Place the turnips and meatballs in the dish. Bake in a preheated oven at 180°C (electric oven) for about 10 minutes. Garnish with parsley, if desired. If you like, you can sprinkle some grated cheese over the puree.