Cuisine of Slovenia’s Regions: Loška smojka — Baked Stuffed Turnip


  1. 4 small turnip roots,
  2. 1 tbsp millet porridge,
  3. 1 tbsp cottage cheese,
  4. 1 tbsp sour cream,
  5. 40 g goat cheese,
  6. salt.


Cook millet in slightly salted water. Then drain the water. Put a pot of water for cooking turnips on a fire and add salt. Add bay leaf optionally (to taste). Peel turnip roots and remove the flesh.

Put the peeled vegetables in boiled salted water and cook for 15 minutes over low heat.

Preheat the oven to 180 °C. In a shallow dish, gently mix the cooled millet porridge, cottage cheese, sour cream and a pinch of salt. Stuff the cooked turnip roots with the resulting mass and then put them on a small baking sheet. Add a little water and put into a preheated oven for 10 minutes. Finely chop the goat cheese. Remove the baking sheet with the turnip roots from the oven. Sprinkle them with goat cheese. Bake in the oven until the cheese is golden-yellow.

Serve as a warm appetizer or a second course.