Navets Farcis (Stuffed Turnips), second method — with semolina and Parmesan

Origin: Paris, France

Source: Auguste Escoffier, 1903

Ingredients

Instructions

  1. Prepare the turnips as in the preceding recipe.
  2. Cook semolina in Consommé and add grated Parmesan to it.
  3. Stuff the turnips with this composition.
  4. Finish the cooking as indicated in the preceding recipe.

View on Foodymology