Meat-Stuffed Turnip in Soup
Meat-Stuffed Turnip in Soup

Hey everyone, it is me again, Dan, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, meat-stuffed turnip in soup. It is one of my favorites. This time, I will make it a little bit tasty. This is gonna smell and look delicious.

Meat-Stuffed Turnip in Soup is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It’s easy, it’s fast, it tastes delicious. They are fine and they look fantastic. Meat-Stuffed Turnip in Soup is something which I’ve loved my entire life.

Meat-Stuffed Turnip in Soup I received large turnips, and thought it was a shame to just chop them up, and wanted to come up with a recipe that used them whole. These look cute, and while it looks like they take a long time to cook, they're actually very easy, so I like this recipe a lot. Peel the turnips and boil them in salted water until soft.

To begin with this recipe, we have to first prepare a few ingredients. You can have meat-stuffed turnip in soup using 11 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Meat-Stuffed Turnip in Soup:
  1. Prepare 2 large Turnips
  2. Take 50 grams Ground pork
  3. Make ready 1 dash Carrot
  4. Make ready 1 piece Ginger
  5. Prepare 1/2 bunch Enoki mushrooms
  6. Prepare 1 Turnip greens
  7. Prepare 600 ml Dashi stock
  8. Prepare 1 tbsp Sake
  9. Take 1 tsp + 1 pinch Salt
  10. Make ready 1 tsp Katakuriko
  11. Take 1 dash Pepper

Add soup stock, leek, peas, salt, potato and parsley. Tear the bread into rough chunks, and place into a bowl; soak bread in water until moistened, and squeeze the water out of the bread. Crumble the wet bread into the bowl with the ground beef. Heat a large skillet over medium-high heat.

Instructions to make Meat-Stuffed Turnip in Soup:
  1. Peel the turnips, scoop out the center with a spoon, and cut a slice off the bottoms to make them flat (don't throw out what you scooped out).
  2. Use the discarded scraps of turnip by mincing. Add a bit of the turnip greens, chopped up into 5 mm pieces.
  3. Finely chop the carrot and grate the ginger. Mix in a bowl with the turnip parts, pork, katakuriko, salt and pepper with your hands.
  4. Stuff the filling into the hollowed out turnips. Mound any leftover filling on top and form into a dome.
  5. Cut the enoki mushrooms and turnip greens into easy to eat pieces.
  6. Put the dashi stock, sake, and 1 scant teaspoon of salt into a pot, and place the stuffed turnips carefully into it. Cover with a lid. Start cooking over high heat, and when it comes to a boil, turn the heat down to low and simmer for 15 minutes.
  7. Add the enoki mushrooms and turnip greens, simmer for another 5 minutes and it's done!
  8. Transfer to serving bowls and enjoy while piping hot. It's also delicious with a little shichimi spice scattered on top.

This is a meat stuffing my family has used all my life and before. This was given to my mother by her mother, and I imagine, her mother. Our whole family used this recipe. My daughter makes this stuffing as well, and now my granddaughters have the recipe so they will eventually use it. It is a very tasty stuffing so we make tons of it to freeze or use over the holidays.

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