Stuffed Turnips
6 medium-sized turnips
1/2 pound fresh mushrooms
1/2 cup cooked buckwheat
Half a medium-size onion
2 tablespoons chopped parsley
1/4 cup grated cheese (mozzarella, provolone, cheddar, or parmesan for extra flavor)
3 tablespoons bread crumbs
Salt and pepper to taste
Vegetable oil and/or butter
Clean and peel the turnips and boil them until they are just soft enough to scoop out the insides. Drain them and let them sit at room temperature until they’re cool enough to handle. Cut off enough of the bottoms to create a flat surface that will allow them to stand upright on a baking sheet. Save the cut portion. With a spoon, scoop some of the flesh out of the top end to form a cup. Save the scooped flesh as well.
Thoroughly clean the mushrooms. Boil them until they’re soft—about 10 minutes for supermarket mushrooms, or longer for some wild mushrooms–and then let them cool. Chop them in small pieces. Cook the buckwheat according to package instructions.
Clean and finely chop the onion, and then sauté it in oil until it’s medium-brown. Add chopped mushrooms to the skillet 5 minutes before the onion is ready and sauté them together.
Chop the saved flesh of the turnips. Combine the mushrooms, buckwheat, onions, and chopped parsley, mix well, and add salt and pepper to taste.
On a well-greased baking sheet, arrange the turnips in an upright position with the scooped-out wider portions facing up (like cups). Fill the turnips with stuffing. Ideally the stuffing should heap above the surface of the turnips, although this will depend on the size of the turnips, and the amount of stuffing. Mix the breadcrumbs with grated cheese and pour on top of each turnip. Put a small piece of butter on top of each turnip and bake at 350°F to 375°F for about 20 minutes, until the turnips are heated through and crusty on top.
Serve hot, with sour cream and mushroom sauce. Decorate with parsley.
| Stuffed Turnips |
- 6 medium-sized turnips
- 1/2 pound fresh mushrooms
- 1/2 cup cooked buckwheat
- Half a medium-size onion
- 2 tablespoons chopped parsley
- 1/4 cup grated cheese (mozzarella, provolone, cheddar, or parmesan for extra flavor)
- 3 tablespoons bread crumbs
- Salt and pepper to taste
- Vegetable oil and/or butter
- Clean and peel the turnips.
- Boil the turnips until they are just soft enough to scoop out the insides.
- Drain the turnips and let them sit at room temperature until they’re cool enough to handle.
- Cut off enough of the bottoms from the turnips to create a flat surface that will allow them to stand upright on a baking sheet. Save the cut portion.
- With a spoon, scoop some of the flesh out of the top end of each turnip to form a cup. Save the scooped flesh as well.
- Thoroughly clean the mushrooms.
- Boil the mushrooms until they’re soft—about 10 minutes for supermarket mushrooms, or longer for some wild mushrooms–and then let them cool.
- Chop the mushrooms in small pieces.
- Cook the buckwheat according to package instructions.
- Clean and finely chop the onion
- Sauté the chopped onion in oil until it’s medium-brown.
- Add chopped mushrooms to the skillet 5 minutes before the onion is ready and sauté them together.
- Chop the saved flesh of the turnips.
- Combine the flesh of the turnips, mushrooms, buckwheat, onions, and chopped parsley, mix well, and add salt and pepper to taste.
- On a well-greased baking sheet, arrange the turnips in an upright position with the scooped-out wider portions facing up (like cups).
- Fill the turnips with stuffing. Ideally the stuffing should heap above the surface of the turnips, although this will depend on the size of the turnips, and the amount of stuffing.
- Mix the breadcrumbs with grated cheese and pour on top of each turnip.
- Put a small piece of butter on top of each turnip.
- Bake at 350°F to 375°F for about 20 minutes, until the turnips are heated through and crusty on top.
- Serve hot, with sour cream and mushroom sauce.
- Decorate with parsley.
Russian name: Фаршированная репа
