Turnip stuffed with semolina porridge

1 serving


Clean the turnips, make a notch at the top of each, place on a baking sheet, pour salted boiling water, put in the oven. When the turnip begins to be made soft, take it out, scrape out so much pulp from each so that the bottom and walls can hold the mince. Cook porridge from
1. 5 cups of milk and 3 teaspoons of semolina, pour in a tablespoon of oil, stir, leave to cool. Drive in 2 eggs, salt. Fill the turnips, put them on a deep dish, greased with oil and sprinkled with crumbs. Wipe the turnip crumbs, add a tablespoon of oil browned with 2 teaspoons of flour, 0. 5 cups of turnip boil, boil. Pour in the juice of one lemon, 100g sour cream, 0. 5 cups of browned sugar syrup and so much decoction of turnips and cream (or milk) to make 3 cups of all the sauce. Mix, warm up without boiling. Cover with turnip sauce, sprinkle with grated cheese, drizzle with butter, let gradually brown in the oven. Serve the rest of the sauce separately,