I decided to cook the two remaining turnips, white and yellow, tastier, and for them the stuffed version with baking in the oven perfectly suited! Minced mushrooms and onions were supplemented with sour cream "cap". It turned out delicious, but there was a small bitterness inherent in turnips. In this way, you can stuff and bake radish, or rutabaga. Take the number of products for minced meat, focusing on the size of the prepared vegetables.
| Cook Time | 70 minutes |
| Servings |
Ingredients
- 2 pieces Turnip radish, rutabaga
- 80 gram Champagnons
- 1 piece Onion
- 2 tablespoons Vegetable oil 1 tbsp-for frying, 1 tbsp for greasing the mold
- 2 tablespoons Sour cream
- 2 tablespoons Parsley or other greens
- 1 clove garlic
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Wash the turnip (radish, rutabaga), peel and cut off the top. Use a knife and spoon to remove the middle. To remove the bitterness, boil the resulting barrels in salted water for 5-7 minutes, then place in cold water and dry. Finely chop the mushrooms and fry in vegetable oil for 2-3 minutes. Add the chopped onion. I also added crushed flesh taken out of the middle of the turnip, but you can not do this to avoid possible bitterness. Mix everything, add salt and fry.
- Fill the turnip with the resulting mass, and seal it well.
- Top with sour cream mixed with crushed garlic and parsley.Put turnips in a form greased with vegetable oil. bake for 15-20 minutes in a preheated oven (180-200 degrees). If there is a fear that the turnip will burn, then you can add a little water. I baked it in butter.
- It turned out delicious and juicy, but, unfortunately, completely the bitterness of the turnip did not go away. So, we must take this property into account turnips, so as not to be disappointed later! Or, as an option, cook with rutabaga!
- Bon appetit)
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