Turnip roots stuffed with ricotta

Must be the season of stuffing, but this time we stuffed turnip roots with ricotta and veggies. Very nice 'recipe' stolen from a belgian magazine. It suited champagne perfectly ... only issue is that we are hungry again now!
It was nice for once ... we cooked in two!!! I did the chopping, she did the stuffing



Serves: 4

Ingredients:
- 16 small turnip roots
- 1 egg
- 2 garlic cloves
- 1 carrot
- 1 leek (white only)
- 250g ricotta cheese
- 10g grated Parmesan cheese
- 1 small onion
- salt

How-to:
1. Boil the turnip roots for about 12’ or until soft. Rinse them in cold water and wait until they cool down. Remove the skin from them. Cut away the top and remove part of the interior with the help of a coffee spoon. Chop the removed root pulp and set aside.
2. Chop all the other vegetables in small pieces and sauté them in some melted butter for 5’ or until soft. Let cool.
3. Add the (previously) chopped turnip root pulp, the cheese, some salt and the egg. Mix well and use this as filling for the turnip roots.
4. Bake in an hot oven at 200C for 12’. Serve warm.

Cheers

Francesco