Rutabaga stuffed with minced meat and mushrooms
4 rutabagas of the same size
1 small shallot
250 g boneless pork
A few dried porcini mushrooms
2-3 fresh mushrooms
½ teaspoon of Herbes de Provence*
Black pepper and salt
1 teaspoon of dry parsley
50 ml white wine
* The Provencal spice mix includes: rosemary, savory, marjoram, oregano, basil and thyme.
Rinse, tap dry and finely chop the meat (with a knife, not in the meat mincer). Mince the shallot, mushrooms and carrot. Pour a little oil in a non-stick pan. Stir fry the four chopped ingredients for a couple of minutes. Then add the spices, wine and dried porcini, cover and simmer over medium heat for about 20-25 minutes.
Peel the rutabagas, cut the base so that they can stand upright. Also cut a hat parallel to the base. Wrap each rutabaga in aluminum foil and make a bundle. Place on a baking dish and cook until they appear tender to the touch. At 200°C, allow about 50 minutes.
Remove the aluminum foil. Carefully scrape out the inside of the rutabagas with a spoon and slide a dice of butter both inside and outside of each. Fill with stuffing. Then give it a good grind of pepper and finish with a handful of grated cheese.
Return the dish in the oven and cook the cheese is golden brown.