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Ingredients
Stuffed Turnips with Sesame Crust
- 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
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.
(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 %) |
Healthy, because
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.
Even smarter
Don't throw away the turnip leaves, as they can be eaten like spinach.