Stuffed Turnips with Sesame Crust
Stuffed Turnips with Sesame Crust - A healthy spring dish in beautiful, crisp green and white
Healthy, because
Even smarter
Nutritional values
Plenty of protein and fiber in this recipe will keep you full for a long time. Its also rich in vitamin C and potassium, thanks to the beets.
Don't throw away the turnip leaves, as they can be eaten like spinach.
(Percentage of daily recommendation)
| Calorie | 166 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.2 mg | (18 %) | ||
| Niacin | 3.3 mg | (28 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 54 μg | (18 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 5.8 μg | (13 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 38 mg | (40 %) | ||
| Potassium | 455 mg | (11 %) | ||
| Calcium | 213 mg | (21 %) | ||
| Magnesium | 66 mg | (22 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 1.3 mg | (16 %) | ||
| Saturated fatty acids | 1 g | |||
| Uric acid | 67 mg | |||
| Cholesterol | 0 mg |
Ingredients
- Ingredients
- 6 small Turnip (about 36 ounces)
- 1 ½ Tbsps Corn oil
- salt
- 1 bunch Chives (small bunch)
- 2 eggs
- 1 oz unhulled Sesame seeds
- 2 Tbsps breadcrumbs
- 5 ozs Baby greens
- 2 Tbsps balsamic vinegar
- peppers
- Sweetener
Kitchen utensils
Preparation steps
Rinse, peel and cut turnips in half crosswise.
Spread 1/2 tablespoon oil over the bottom of a flat baking dish. Place turnips in the dish with the cut sides facing up. Optionally, cut a small slice on the rounded side of each turnip piece to keep cut sides upright.
Sprinkle turnips with salt. Cover baking dish with aluminum foil and bake in a preheated oven on the middle rack at 400°F/convection 350°F for 20 minutes.
Meanwhile, rinse chives, shake dry and cut into small rings.
Separate eggs. Beat egg whites and 1 pinch of salt with a hand mixer until stiff. Fold the sesame seeds, chives and breadcrumbs into the egg whites. (Save the egg yolks for another use).
Place a scoop of egg white mixture on each turnip piece. Put the turnips back in the oven and bake for another 10-15 minutes.
Meanwhile, rinse lettuce and spin dry. In a small bowl, whisk vinegar, salt, pepper and remaining oil. Season with sweetener to taste.
Mix salad with the vinaigrette and distribute on 4 plates. Place baked turnips on salad and serve.
