Roquefort-Stuffed Turnips
Healthy, because
Even smarter
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.
(Percentage of daily recommendation)
| Calorie | 305 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 13 g | (9 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.1 g | (30 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.4 μg | (2 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 5.7 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.1 mg | (43 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 74 μg | (25 %) | ||
| Pantothenic acid | 1.3 mg | (22 %) | ||
| Biotin | 6.5 μg | (14 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 52 mg | (55 %) | ||
| Potassium | 758 mg | (19 %) | ||
| Calcium | 408 mg | (41 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 37 μg | (19 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 14.2 g | |||
| Uric acid | 53 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 11 g |
Ingredients
- Ingredients
- 36 ozs small Turnip
- soft butter (for greasing)
- 1 onion
- 1 Tbsp butter
- 6 ozs Roquefort cheese
- 2 Tbsps Crème fraiche
- salt
- freshly ground peppers
- 1 Tbsp scallions
Preparation steps
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.
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.
Preheat the oven to 320°F.
Divide the Roquefort mixture between the turnips and top with the lids. Sprinkle with chives and bake for 5 minutes.
Remove from oven and serve lukewarm.
