Stuffed Turnips with Sesame Crust
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 kcal||(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|
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.