Turnips with spring onion and feta filling

Ingredients for 3 servings:

• 1 onion(s)
• 2 garlic cloves
• 1 can tomato(s), approx. 400 g each
• Thyme
• basil
• rosemary
• oregano
• salt and pepper
• 1 tsp vegetable stock powder
• some oil for frying
• 3 turnips
• 2 spring onions
• 100 g feta cheese

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

simple, vegetarian

Clean the turnips, remove the stalks on both sides, peel and halve the turnips. Using a small spoon, hollow out the middle of the turnips, not quite all the way to the base, and set the contents aside. Cook the turnips in salted water for around 3 minutes. Then drain and set aside. Chop the onion and the scraped part of the turnips and sauté them together in oil in a small saucepan. Once the onion has become translucent, briefly add the chopped garlic and deglaze with the canned tomatoes. Season the sauce with the spices and a small spoonful of vegetable stock powder and pour into a baking dish. Preheat the oven to 220 degrees top/bottom heat. Spread the turnips on top of the sauce. Chop the spring onions and feta cheese, mix them together and fill the turnips generously with them. If you have any leftover filling, you can use it in a salad dressing, for example. For example, add them to a salad or simply serve them on the plate at the end. Place the stuffed turnips in the oven for about 25 minutes. Serve with rice.