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🍽️ Teltower Turnips Stuffed with Herbs

654 kcal · 30 min · 4 servings

Ingredients

• 12 Teltow turnips (depending on size)
• 5 rolls (from the previous day)
• 2 onions
• 2 carrots
• 2 kohlrabi
• 1 bunch parsley
• 6 tbsp vegetable oil
• 125 g Gouda
• 2 eggs
• salt
• pepper (from the mill)
• 2 tbsp mixed garden herbs (frozen, chopped)
• 250 ml vegetable broth

Instructions

1. 1. Wash the turnips thoroughly.
2. 2. Peel the turnips.
3. 3. Cut off the roots at the ends.
4. 4. Place the turnips in a pot.
5. 5. Cover them with water.
6. 6. Put the lid on the pot.
7. 7. Pre-cook the turnips with the lid on for 8 to 10 minutes.
8. 8. Place the bread rolls in a bowl.
9. 9. Moisten the bread rolls with lukewarm water.
10. 10. Let the bread rolls soak in the water.
11. 11. Preheat the oven to 200 degrees Celsius fan-assisted.
12. 12. Peel the onion.
13. 13. Finely chop the onion.
14. 14. Wash the carrots.
15. 15. Remove the ends and any dirt from the carrots.
16. 16. Cut the carrots into very small cubes.
17. 17. Peel the kohlrabi.
18. 18. Grate the kohlrabi finely.
19. 19. Wash the parsley.
20. 20. Shake the parsley dry.
21. 21. Pick the parsley leaves off the stems.
22. 22. Chop the parsley leaves.
23. 23. Heat 3 tablespoons of oil in an ovenproof pan.
24. 24. Sauté the onion until translucent.
25. 25. Add one-third of the chopped parsley to the vegetables.
26. 26. Add the diced carrots and grated kohlrabi.
27. 27. Sauté the vegetables briefly.
28. 28. Grate the cheese finely.
29. 29. Whisk the egg with salt and pepper.
30. 30. Add the remaining parsley and other herbs to the egg mixture.
31. 31. Stir the grated cheese into the egg mixture.
32. 32. Squeeze the soaked bread rolls well.
33. 33. Add the bread rolls to the egg mixture.
34. 34. Knead the mixture well.
35. 35. Deglaze the vegetables with the broth.

Nutrition per serving

• kcal: 654
• Protein: 25 g · Fett/Fat: 29 g · Carbs: 71 g