4 turnips ( ½ share members can halve the recipe)
2/3 cup milk
2 leeks, white part only, washed and thinly sliced
1 cup loosely packed diced dried apples
2/3 cup cottage cheese
1/2 cup shredded sharp cheddar cheese
Heat the oven to 425
Slice the ends off the turnips and peel them with a vegetable peeler. Wrap each in foil, place them in a baking dish or roasting pan, and bake until they’re soft, about 30 min. Unwrap and let them cool. Turn the heat down to 375.
Meanwhile, heat the milk in a medium, deep skillet over medium heat, taking care not to let it boil. Add the leeks and stir constantly until they’re soft and limp, about six min. Place the dried apples in a medium mixing bowl and pour the leek mixture on top. Let the mixture sit until the apples soften, about 10 min.
Using a paring knife or teaspoon, scoop out the center of each turnip, leaving a shell about 1/2 inch thick. Place the pulp in a food processor along with the cottage cheese and the apple and leek mixture. Process in short spurts until well combined. (Don’t expect a smooth puree; the apples will remain a bit chunky.) Add the cheddar cheese and process again to incorporate it.
Fill the turnip shells with the mixture and return them to the baking dish or roasting pan. Cover loosely with foil and back them for 20 min, until the cheddar has melted and the filling has settled. Remove the foil and back until bubbly, about five min more.
(Source: The Essential Vegetarian Cookbook)