Teltower Turnips Filled with Herbs

Ingredients

• 12 Teltower turnips (depending on size)
• 5 rolls (from yesterday)
• 2 onions
• 2 carrots
• 2 kohlrabi
• 1 bunch parsley
• 6 tbsp plant oil
• 125 g Gouda cheese
• 2 Eggs
• Salt
• Pepper (freshly ground)
• 2 tbsp mixed garden herbs (frozen, chopped)
• 250 ml vegetable broth

Instructions

1. 1.

   Wash, peel the turnips, trim the roots, place them in a pot, cover with water and parboil for 8-10 minutes covered. Meanwhile soak the rolls in lukewarm water in a bowl. Preheat oven to 200°C fan.

2. 2.

   Peel and finely chop the onion. Wash, clean, and dice the carrots into very small cubes. Peel and grate the kohlrabi. Wash parsley, shake dry, pluck leaves from stems and chop. Heat 3 tbsp oil in an ovenproof pan, sauté onion until translucent, add one-third of the parsley and vegetables, cook briefly. Grate cheese. Beat egg with salt, pepper, remaining parsley and herbs, fold in cheese. Squeeze out excess water from rolls, add to egg mixture and knead well. Deglaze vegetables with broth. Cut a lid off each parboiled turnip, hollow them leaving a 1 cm rim. Fill with the roll mixture. Chop lids and inner flesh small and mix into vegetables. Place filled turnips on vegetable bed and bake for 25-30 minutes until gratinated. Serve plated on warmed plates.