Navets Farcis (Stuffed Turnips), first method

Ingredients

• round turnips
• purée de pommes de terre
• butter

Instructions

1. Choose round turnips of equal, medium size and peel them, giving them a good shape.
2. With a plain cutter, cut deeply into them on the root side, driving the utensil into the pulp.
3. Blanch them thoroughly and empty them, keeping the pulp.
4. Make a purée of the pulp taken out and add to it the same quantity of purée de pommes de terre.
5. Fill the turnips with this purée, letting it rise a little into a dome.
6. Arrange the stuffed turnips in a sautoir and finish their cooking in butter, basting them often.