Turnips, stuffed with rice and mushrooms
Turnips 200, 25 rice, dried porcini mushrooms 10, onions 25, vegetable oil 20, tomato paste 10, 5 cheese, 3 crackers finely crushed, flour 5, 5 parsley, pepper.
Purified turnips boil until soft, with the bottom side of a sharp spoon to take out part of the flesh to make a сup shape.
To prepare the stuffing boil the rice, add the browned chopped onions, minced cooked mushrooms, half a turnip is removed from the pulp, the chopped parsley, season with salt and pepper. To fill this forcemeat turnips, sprinkle with bread crumbs mixed with grated cheese, drizzle with oil and bake in the oven.
Mushroom broth to cook the sauce with onions and tomato, before serving, pour the sauce and turnips to heat.
Turnips in sauce with croutons
Turnips 200, butter 20, 75 meat juice, sugar 10; For croutons: wheat bread 40, eggs 1/5 pcs., milk 50, sugar 5.
Purified turnips cut into slices, immersed for 10 minutes in boiling water, then by selecting out of the water, to shift in a bowl with butter, add sugar, and meat juices, stirring occasionally, stew, covering with a lid.
By the time the readiness of turnip juice should be as thick as sauce and turnips in comparison with raw should take a darker color.
When serving put the turnip in the middle of a slide plate and around it – croutons of white bread.
For making croutons with white bread cut off crust, then cut it into slices triangular and rectangular shapes. Eggs, milk and sugar mix, moisten this mixture slices of bread and fry them in butter until browned.
Turnip in milk sauce
Turnips 250, 10 butter, sauce 50.
Purified turnips cut into slices, stew in a little water with addition of oil; stewed turnips to fill milk sauce and broth from the turnips. Served on the pan or plate.