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🍽️ Navetten stuffed with Roquefort cheese

287 kcal · 30 min · 4 servings

Ingredients

• 1 kg small turnips
• 2 tbsp soft butter
• 1 onion
• 150 g Roquefort
• 2 tbsp crème fraîche
• salt
• pepper from the mill
• 0.25 bunch chives

Instructions

1. 1. Peel the navetten.
2. 2. Steam them until soft for about 20 minutes.
3. 3. Let them cool down slightly.
4. 4. Carefully cut off the top lid.
5. 5. Hollow out the navetten.
6. 6. Use a small melon baller for this.
7. 7. Mash the removed vegetable finely in a bowl with a fork.
8. 8. Grease a baking dish lightly with butter.
9. 9. Place the hollowed navetten inside.
10. 10. Peel the onion.
11. 11. Cut it into very small cubes.
12. 12. Add the remaining butter to a pan.
13. 13. Softens the onions over low heat for about 5 minutes.
14. 14. Cube the Roquefort cheese.
15. 15. Stir in the navetten vegetable, Roquefort, and crème fraîche.
16. 16. Let the mixture simmer gently for about 5 minutes.
17. 17. Season to taste with salt and pepper.
18. 18. Wash the chives.
19. 19. Shake them dry.
20. 20. Cut them into small rings.
21. 21. Fill the navetten with the mixture.
22. 22. Place the lids back on top.
23. 23. Sprinkle with the chives.
24. 24. Preheat the oven to 180 °C (convection 160 °C; gas: mark 2–3).
25. 25. Bake the stuffed navetten in the preheated oven for 10 minutes.
26. 26. Remove the stuffed navetten from the oven.
27. 27. Serve them lukewarm.

Nutrition per serving

• kcal: 287
• Protein: 11 g · Fett/Fat: 21 g · Carbs: 13 g