Low-Carb Without Meat

Roquefort-Stuffed Turnips

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Roquefort-Stuffed Turnips
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Health Score:
8,4 / 10
Difficulty:
moderate
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
277
calories
Calories

Healthy, because

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Nutritional values

The navette is a root vegetable also known as Mairübchen or Mairübe. If you have a sensitive stomach, you can be happy, because the tender Mairübchen are particularly easy to digest and soothe an irritated body with their essential oils.

The season for Mairübchen is unfortunately short - as the name suggests, they are available throughout May and, depending on the weather, often into June. Fresh Mairübchen remain crisp in the vegetable compartment of the refrigerator for 3-4 days, after which they lose their taste and vitamin content.

1 serving contains
(Percentage of daily recommendation)
Calorie277 kcal(13 %)
Protein11.02 g(11 %)
Fat17.41 g(15 %)
Carbohydrates20.64 g(14 %)
Sugar added0 g(0 %)
Roughage5.14 g(17 %)
Vitamin A137.19 mg(17,149 %)
Vitamin D0 μg(0 %)
Vitamin E0.16 mg(1 %)
Vitamin B₁0.13 mg(13 %)
Vitamin B₂0.31 mg(28 %)
Niacin3.65 mg(30 %)
Vitamin B₆0.32 mg(23 %)
Folate63.11 μg(21 %)
Pantothenic acid1.2 mg(20 %)
Biotin2.58 μg(6 %)
Vitamin B₁₂0.25 μg(8 %)
Vitamin C56.02 mg(59 %)
Potassium567.23 mg(14 %)
Calcium347.73 mg(35 %)
Magnesium42.57 mg(14 %)
Iron1.08 mg(7 %)
Iodine4.5 μg(2 %)
Zinc1.52 mg(19 %)
Saturated fatty acids10.81 g
Cholesterol47.63 mg

Ingredients

for
4
Ingredients
36 ounces small Turnip
soft butter (for greasing)
1 onion
1 tablespoon butter
6 ounces Roquefort cheese
2 tablespoons Crème fraiche
salt
freshly ground peppers
1 tablespoon scallions
How healthy are the main ingredients?
Turniponionsalt

Preparation steps

1.

Peel the turnips. Cook in boiling water until soft, about 20 minutes. Cool slightly and slice off the tops to create lids. Using a small melon baller, hollow out each turnip. Place the turnip flesh in a bowl and mash finely with a fork. Place the hollowed turnips in a greased baking dish.

2.

Peel and finely chop the onion. Heat the butter in a skillet set over low heat. Add the onions and cook until soft, about 10 minutes. Dice the Roquefort cheese. Stir the Roquefort and crème fraîche into the onion mixture, and simmer for 5 minutes. Season with salt and pepper to taste.

3.

Preheat the oven to 320°F. 

4.

Divide the Roquefort mixture between the turnips and top with the lids. Sprinkle with chives and bake for 5 minutes.

5.

Remove from oven and serve lukewarm.