Though much maligned, the turnip packs a punch in hearty winter fare.
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- 300g turnips
- 2 tbsp unsalted butter
- 1 eschalot, finely sliced
- 1 clove garlic, finely sliced
- 4 sage leaves
- 1/2 tsp cumin seed
- 200g two-day-old bread, crusts removed, chopped into small dice
- 2 eggs
- 50g ricotta
- 50g parmesan, grated
Peel turnips and boil in plenty of salted water until tender.
A skewer should pierce the flesh.
Drain, cool a little then chop and puree in a food processor.
Place in a tea towel and squeeze out as much water as possible.
Heat butter in a pan and lightly fry eschalot, garlic, sage and cumin for a minute or so.
Remove from heat and let cool.
Place in a bowl and mix with bread, eggs, ricotta and parmesan.
Add pureed turnips, season with salt and let mixture rest for at least 30 minutes.
Form mixture into balls with a diameter of 4-5cm and cook like gnocchi in boiling salted water.
They are ready when they rise to the surface.
Serve with burnt butter and parmesan.