Turnip roots stuffed with ricotta

(Photo@TheFoodTraveller.com - Nikon D200)

Must be the season, but we are very much into the mood of stuffing everything with ricotta! This time we took a recipe from 'Libelle', where turnip roots (and for the italian .. yes the roots not the leaves!) are stuffed with ricotta and veggies. Originally the recipe called for pancetta, well ... it brings nothing. So, I won't mention it here (despite the fact we put it in). It is nice ... I only wish I had some black dishes to serve it on!

Serves: 4 as main dish or 8 as a starter
FlexiPoints: 3 or 1.5

Suggested wine: low dosage Champagne works very welll ... at least for us!
Special equipment: none

Ingredients:
- 16 small turnip roots
- 1 egg
- 2 garlic cloves
- 1 carrot
- 1 leek (white only)
- 250g ricotta cheese
- 10g grated Parmesan cheese
- 1 small onion
- salt & butter

Ingredient note: turnip roots are called raapjes in dutch and it is the root of the italian 'rape'

How-to:
1. Boil the turnip roots for about 12’ or until soft. Rinse them in cold water and wait until they cool down. Remove the skin from them. Cut away the top and remove part of the interior with the help of a coffee spoon. Chop the removed root pulp and set aside.
2. Chop all the other vegetables in small pieces and sauté them in some melted butter for 5’ or until soft. Let cool.
3. Add the (previously) chopped turnip root pulp, the cheese, some salt and the egg. Mix well and use this as filling for the turnip roots.
4. Bake in an hot oven at 200C for 12’. Serve warm.