Navets Farcis (Stuffed Turnips), second method — with semolina and Parmesan
Origin: Paris, France
Source: Auguste Escoffier, 1907
Ingredients
- turnips
- semolina
- grated Parmesan
Instructions
- Prepare the turnips as in the preceding recipe.
- Cook semolina in Consommé and add grated Parmesan to it.
- Stuff the turnips with this composition.
- Finish the cooking as indicated in the preceding recipe.