No. 2446 — Stuffed Turnips with Sweet-and-Sour Sauce

Trim the shoots from 6–9 turnips or swedes, wash well and cook in water without peeling. When tender, slice off the tops and carefully scoop out the centres, leaving intact walls. Mash half the removed flesh. Separately rinse about ½ glass of rice (called Saracen millet in the source) through several changes of hot water and boil it in water; combine the rice with the mashed turnip and add 2–3 tablespoons of walnut oil. Brush each stuffed turnip with oil, arrange them in an oiled sauté pan and bake in the oven for half an hour. Pour sweet-and-sour sauce No. 2412 or mushroom sauce No. 2421 over them before serving.