Turnip and Mushroom Casserole
Turnip, carrot, and champignons provide fiber and substance, while herbs add a fresh aroma. The casserole is tender, savory, and pleasantly mushroomy.
Add table salt (3 g) to the water, boil the champignons (400 g) until tender, cool and slice them, then fry them in part of the total olive oil (75 g) for about 5 minutes.
Boil the turnip (1000 g) and carrot (300 g) until tender, cool them, and cut them into cubes. Cut the cucumbers (300 g) into strips, and chop the green onion (20 g) and dill (15 g).
Combine the turnip, carrot, champignons, and cucumbers, transfer them to a baking dish, drizzle with the remaining olive oil, sprinkle with the herbs, season with salt, and bake at 200°C for 40–50 minutes.
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