Veal stuffed with turnips

• 500 g of veal rump
• 2 medium sized onions
• 600 g of turnips
• 200 g of mushrooms
• 2 tablespoons of olive oil
• 6 cloves of garlic
• 1 sprig of fresh rosemary
• 1 bay leaf
• salt
• black pepper to taste
• sweet pepper
• juice of 1 lemon
• oregano
• 3 tomatoes

Preparation
Boil a pot of water and a little salt. Boil the turnips. After they are boiled, let them drain very well.

Chop 2 cloves of garlic. Put 1 tablespoon of olive oil, chopped garlic and boiled turnips in a pan. Season with pepper and let it simmer.

Make a hole from one end to the other in the veal rump and fill it with sauteed turnip greens. With the help of a northern thread, squeeze the meat well;

In a bowl, mix 1 tablespoon of olive oil, 4 cloves of garlic, rosemary sprig, bay leaf, salt, pepper, paprika and lemon juice. Grease the meat with the created composition. Leave the meat with the marinade to rest for 2 hours.

Cut the onion into half moons and the mushrooms into strips. Arrange on the bottom of a baking tray. Place the meat on top and drizzle with the remaining marinade.

Place in the oven until the meat is cooked. Serve with tomato and oregano salad.