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Turnips with mushroom filling

Stuffed turnips with a mushroom filling.With vegetables, your guests truly experience the flavors of autumn. Our chefs guide you through vegetable preparations and vegetable garnishes.

Ingredients

Orange peel
Butter
Rosemary
navets (turnips)
Sunflower oil
Deco-Twister-Set
Smoke oil

Butter
fresh mushrooms (shiitake, button mushrooms & chanterelles)
Garlic
navet pieces (cored)
Butter
green herb panko
Shallot
dukkah

Preparation

  1. Peel the turnips and core them with the twister set.
  2. Save what you core out.
  3. Cook the turnips until just tender in water with salt, rosemary, and orange peel.
  4. Remove them from the cooking liquid and then fry them all around in sunflower oil with a little smoked oil.
  5. Spoon the oil over them while frying (baste).
  6. Season with freshly ground pepper.

  1. Finely chop the cored turnip pieces.
  2. Clean the mushrooms and cut into brunoise.
  3. Sauté the chopped shallot and garlic in butter.
  4. Add the mushrooms and turnip pieces and sauté.
  5. Add the dukkah spices and gently heat until the mixture is 'dry'.
  6. For service, fill the turnips with the mushroom mixture.
  7. Place a small cube of butter and some green herb panko on top and heat in the oven at 160°C.