4148 Navets farcis

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.