6 turnips, kohlrabi, cucumbers, or celery roots (about 1 ½ pounds)
2 cups boiling water or chicken broth
1 ½ teaspoons salt
½ teaspoon sugar (optional)
¼ pound ground beef or pork
¼ cup sliced mushrooms
¼ cup chopped onion
1 tablespoon grated Parmesan cheese (optional)
¼ teaspoon salt
1/8 teaspoon pepper
1 egg, beaten
2 tablespoons fine dry bread crumbs
1. Trim and pare vegetables. Cook in boiling water with 1 ½ teaspoons salt and sugar, if desired, until tender.
2. Scoop out centers of vegetables until a thick, hollow shell is left.
3. Fry ground beef with mushrooms and onion in a skillet until onion is golden. Add cheese, salt, and pepper; mix well. Remove from heat. Blend in egg.
4. Mash scooped-out portion of vegetables. Combine with meat mixture.
5. Fill vegetable shells with stuffing. Sprinkle bread crumbs on top.
6. Place stuffed vegetables in a shallow casserole or baking dish.
7. Bake at 400°F 10 to 15 minutes, or until lightly browned on top.
6 SERVINGS