Turnip stuffed with semolina porridge (otherwise)

5 servings


Clean 12-15 ropes, make a cruciform incision at the top of each, place on a baking sheet, put in the oven, pour with salted boiling water. When the turnip begins to soften, scrape out enough pulp in each so that the bottom and walls can hold the mince. Boil 2 cups of milk, fill with 8 teaspoons of semolina, salt, put a tablespoon of oil, mix. When the porridge cools, drive in 2 eggs, pour in chopped dill, parsley, mix. Stuff turnips, put on a deep dish, greased with oil and sprinkled with crumbs. If the mince remains, roll it up with balls, roll it in flour, fry the blush in a pan in oil, place it between turnips. Sprinkle everything with cheese, drizzle with butter, let gradually brown in the oven