Teltower Turnip Stuffed with Rabbit Fricassee

Peel the turnips and hollow them out with a Parisienne cookie cutter (hemispherical apple cutter). Cut the hollowed out inside of the turnip into small pieces. Blanch the turnips in salted water for about 10 minutes. Remove from water and keep warm.

If necessary, brush with a little butter so that they do not dry out. Remove the skin from the rabbit back, bone it and cut it into small pieces. Sauté briefly in a frying pan with olive oil and season with pepper and salt. Remove the pieces of meat from the frying pan and keep warm. In the same frying pan, sauté the shallots and garlic with a little oil. Add the chopped turnip pieces and extinguish with white wine. Add plucked tarragon and whipped cream and let it boil. Thicken with flour butter. Add the meat one more time. Remove the frying pan from the fire and thicken the egg mixture with the egg yolks. Stir in parsley and season with salt and pepper. Fill the egg mixture into the turnips and bring to the table.

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