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 ⅔ glass or more whole milk or cream. Add ¼ grated French roll, salt, about 2–3 pieces sugar, (nutmeg, if desired,) ⅓ 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 ⅔ glass milk and ¼ French roll, ½ glass of semolina boiled in 1½ glasses of milk may be added.