|Mashed potato||1 Cup (16 tbs)|
|Onion||2 Tablespoon, grated|
|Ground black pepper||To Taste|
|Parsley||2 Teaspoon, chopped|
|Lemon juice||1 Tablespoon|
Wash the turnips, peel them, but do not cut off the base.
Cook the turnips in boiling water until tender but still firm.
Cut a lid off each one and scoop out the center, leaving the outer part as a cup.
Reserve the pulp.
Melt the butter in a frying pan and crumble the rosemary into it.
Place the turnip cups in the pan and cook for 1 minute.
Preheat the oven to 400°F.
Mash the turnip pulp with the potato and add the grated onion and pepper.
Spoon the filling back into the turnip cases, place in a baking dish and sprinkle with parsley and lemon juice.
Bake for 10 minutes.
Serving size: Complete recipe
Calories 1203 Calories from Fat 325
% Daily Value*
Total Fat 37 g56.9%
Saturated Fat 23.2 g116.2%
Trans Fat 0 g
Cholesterol 96.8 mg32.3%
Sodium 373.3 mg15.6%
Total Carbohydrates 209 g69.5%
Dietary Fiber 25.5 g102.1%
Sugars 11 g
Protein 23 g46.3%
Vitamin A 40.6% Vitamin C 271.6%
Calcium 11.6% Iron 10.3%
*Based on a 2000 Calorie diet