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Stuffed Turnips

Healthycooking's picture
  Turnips 4 Small
  Butter 3 Tablespoon
  Rosemary sprig 1
  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.

Recipe Summary

Difficulty Level: 
Bit Difficult

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

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


Stuffed Turnips Recipe