Stuffed turnips

Level of difficulty

easy

Ingredients for 2 people

125 g couscous
4 turnips
250 g mushrooms
125 g natural yoghurt
A few stalks of parsley
20 g pine nuts
Salt and pepper
1 tsp sweet paprika
1/2 tbsp curry powder
100 ml olive oil

For the sauce:
1 lemon
250 g natural yoghurt
A few stalks of parsley
Salt and pepper

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Wash the turnips, remove the leaves and leave approx. 4 cm of the stem. Cut a thin slice from the bottom so that the turnips can stand securely. Cut off the top of the turnip in a straight line and hollow out with a teaspoon.

Bring 125 ml water to the boil, add salt or vegetable stock and remove from the heat. Stir in the couscous, cover and leave for 3–5 minutes. Then fluff up with a fork and add a little bit of olive oil and the yoghurt.

In the meantime, gently dry toast the pine nuts and remove from the pan. Clean, quarter and fry the mushrooms. Once they are cooked to your liking, season them with the paprika, curry powder, salt, pepper and parsley.

Fold the pine nuts and mushrooms into the couscous and season to taste again. You are then ready to stuff the turnips with the couscous mix.

For the dip, squeeze the lemon and mix with the yoghurt. Wash a little parsley, finely chop and stir in. Add salt and pepper, serve with the stuffed turnips and enjoy.

Bon appétit!