Preparation; Peel, wash and chop the turnip, potatoes and carrots. Peel onions, dice 2, cut 1 into rings. Heat 2 tablespoons of oil in a pot. Fry vegetables, potatoes and half of the diced onions briefly.
Deglaze with stock, bring to the boil and cook covered for 30 minutes. In the meantime soak the rolls in cold water. Put the mince in a bowl. Add remaining onion cubes, egg and squeezed out roll.
Knead everything. Season with salt, pepper and paprika, form 8 meatballs. Heat the remaining oil in a pan. Fry the meatballs for about 15 minutes. Turn from time to time. Add onion rings 5 minutes before the end of the cooking time and fry them.
Drain vegetables and potatoes and collect the liquid. Melt everything roughly. Stir in cream. Add so much stock until the ragout is smooth. Season to taste with salt and pepper. Arrange ragout and meatballs on a plate.
Sprinkle with parsley and fried onion rings and serve.