Cooked turnips, stuffed with millet porridge and dressed. In the past, it was especially a fasting dish, while today it is suitable as a warm starter, main course or side dish.
8 smaller turnips
1 fist millet porridge
0,5 l water
Put the peeled turnips in the baking pan (ordinary or made from clay), pour over the boiling salted water and add the millet porridge. Put in the oven for 45 minutes or bake until the crust is golden. In case the turnips are bigger, peel them off, scoop out the flesh and fill them up with the half cooked millet porridge. Put them in the baking pan and let them bake for a while. The stuffed turnips are best served with the cracklings or lard.
Food offerfish dishes and seafruits