391 Turnips or rutabagas with sweet stuffing

Repa ili brjukva so sladkim farshem

Preparation info

    • Difficulty


Appears in

A Gift to Young Housewives

By Elena Molokhovets

Published 1992

  • About


  • 6–9 turnips or rutabagas
  • 1 spoon butter
  • glass milk or cream
  • 1 egg yolk
  • ½ stale French roll
  • 2–3 pieces sugar
  • (nutmeg)
  • salt
  • glass currants
  • ingredients for Vanilla sauce


    Boil 6–9 turnips or rutabagas in water. Cut off the tops and carefully scoop out the interior with a small spoon. Cream the pulp with 1 spoon butter and glass or more whole milk or cream. Add ¼ grated French roll, salt, about 2–3 pieces sugar, (nutmeg, if desired,) glass currants, and 1 egg yolk. Mix everything together and stuff the turnips or rutabagas. Replace the cut-off tops, strew with rusk crumbs, and bake in the oven. To serve, pour on Vanilla sauce.

    Instead of glass milk and ¼ French roll, ½ glass of semolina boiled in glasses of milk may be added.