Stuffed turnips with mushrooms

Wash and peel the turnips, trimming them to a similar size and thickness.

Press a round metal cutter into each turnip, ease it out slowly with a towel, then hollow the inside with a melon baller, keeping the flesh.

Chop the turnip flesh very fine in a food processor or with a chef's knife.

Preheat the oven to 210 degrees Celsius.

Blanch the turnip casings briefly in boiling water to remove bitterness and pre-cook them.

Melt one tablespoon of butter and cook the turnip flesh gently for five to six minutes.

Chop the mushrooms with the shallots in the food processor and cook them six to eight minutes maximum until all the water is gone and they barely start to stick to the pan, then turn off the heat.

Mix the mushroom duxelles with the cooked turnip flesh.

Working on a plate, fill each turnip casing with the mixture using a small spoon and add a tablespoon of vegetable stock inside each.

Sprinkle breadcrumbs over, set the turnips in a baking tray and pour a little vegetable stock, about half a glass, into the bottom to make steam.

Bake at 210 degrees Celsius (190 Celsius in a non-fan oven); the stated 25 minutes suited baby turnips and these common-size turnips took about 40 minutes. Test the bottom with a sharp knife.

Baste the turnips with the juices about every 15 minutes during baking so they do not dry out.

Rest the turnips 15 minutes before serving.