Preheat oven to 180°.
Cook and peel potatoes, drain them into a pot and mix well with 30 g butter and 4 cl cream.
Divide eggs into yolk and eggwhithe. Add yolk and parmesan to the potatoes and mix well. Beat the egg white until stiff and fold in. Cover little baking dishes with butter, add potatoes mixture and bake about 30 minutes.
Pell and shred turnip cabbage. Bring 125 ml water to the boil, add beefstock cube and trunip cabbage. Let all simmer for about 10 minutes. Mix well flour with 125 ml cream, stir in, bring to the boil again and season to taste with salt and pepper.