4148 Navets farcis

Stuffed Turnips

Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About
These may be prepared in either of the following ways:
  • Choose some round even-sized turnips and peel them to a nice shape, then make a cut through the root end with a suitable plain round cutter, to about three-quarters of the way through.

    Blanch them well, empty the insides and make this into a purée with an equal quantity of mashed potato.

    Refill the turnips with this purée smoothing it dome shape, place in a shallow pan, add some butter and finish cooking, basting them frequently.

  • Empty the turnips as above and fill with a mixture made of semolina cooked with White Bouillon and flavoured with grated Parmesan. Cook then finish as above.