Delicious recipe for cooking turnip cooking recipes. Turnip porridge. Turnip salad with carrots and garlic: recipe

The article will tell you about how turnip is useful and will offer you several recipes for its preparation.

Turnip is a primordially Russian and popular food product, which is distinguished not only by its nourishment, but also by its pleasant taste. Unfortunately, turnips are not often present on modern tables and few people know that there are several varieties and varieties of this root vegetable, which is extremely useful for humans.

INTERESTING: Turnip is a "distant relative" of cabbage and before potatoes appeared on the tables, people mainly ate turnips.

Turnip benefits:

• This root vegetable is packed with vitamins and minerals
• Turnip is considered unique because it contains such a substance as "glucoraphanin" - it has the property of inhibiting cancer cells and is able to fight diabetes.
• The turnips contain a record amount of vitamin C, which improves the human immune system.
• B vitamins in turnips help a person improve metabolism, strengthen all body systems.
• Turnip also contains vitamin A, which has a positive effect on eyesight, hair, skin and nails.
• Turnips can be eaten both raw and cooked (steamed, boiled, baked).
• Turnip is the main ingredient for making medicinal infusions and compresses.
• By consuming turnips regularly, you take care of the digestive organs, restoring bowel function and improving stomach function.
• Turnip is a dietary food product and therefore fights well against excess weight problems.
• The root vegetable helps to improve all metabolic processes in the body
• Fresh root vegetable juice has several unique properties: calming (relaxes the muscles and the nervous system), expectorant (helps fight phlegm and easily removes mucus from the bronchi), pain reliever (relieves joint pain, pain of an inflammatory nature), diuretic (helps to remove excess water from the body).
• Fresh turnip juice and gruel from boiled root vegetables are used as compresses.
• Turnip is used in the treatment of seasonal colds and viral diseases.
• You can use in treatment not only a root vegetable, but also turnip leaves, from which you can make anti-inflammatory decoctions.

How and how much to cook ready-made turnips and to remove the bitterness?

If you decide to cook a turnip for the first time, you should know the peculiarities of its cooking, since such rules will help you make the root vegetable soft, tasty and prevent the presence of bitterness in ready-made dishes. The time and method for boiling turnips depends on which recipe you are following.

How to prepare turnips for cooking:

• Rinse the root crop thoroughly with running water, rinsing off all residual soil and dirt.
• Remove petiole and leaves (if present)
• Peel the turnips

Cooking turnips in a saucepan:

• Pour water into a saucepan and wait for it to boil
• Dip the peeled turnips in boiling water
• Boil the root vegetable (cut the large one into several parts)
• Cooking time - 25 minutes
• If you chop the turnips finely, the boil time is 15 minutes
• The readiness of the root crop is checked by pricking it with a knife or fork.

Cooking turnips in a multicooker (double boiler):

• Pour water into the multicooker bowl (halfway)
• Cut the peeled turnips into several pieces
• Dip the root vegetable pieces into boiling water
• Keep turnips in the "Cooking" or "Steaming" mode - 20 minutes
• If desired, you can add spices to taste

IMPORTANT: Some varieties of turnips may have bitterness, which appears when cooking. This greatly spoils the taste during cooking, for example, soups. It is believed that you can remove the bitterness from the root crop by pre-scalding the turnips with boiling water for 5-10 minutes before cooking.

Boiled turnip: how easy is it to cook?

Turnip salad with carrots and apples: a recipe

You can diversify your daily diet with a fresh salad not from cabbage and vegetables, but from turnips. The recipe for this dish is very simple, it can easily be classified as an everyday meal that is extremely healthy and nutritious for humans. A salad based on fresh turnips will take you a minimum of time to prepare it (no more than 5 minutes). The dish has a very juicy and fresh taste, there is no harshness in it.

What is required for the salad:

• Turnip -2 small roots (check the juiciness of the fruit in advance).
• Carrot -1 or 2 pcs. (depending on your preferences, you can not add).
• A green or sour apple -1 PC. (large)
• Vinegar -1 tbsp (you can use wine, apple or any other).
• Oil -1 tbsp (you can use sunflower, linseed, sesame: any that is).
• Spices and any additives to taste
• Lemon juice -1/2 tsp

How to do:

• Peeled turnips should be coarsely grated, the same is done with carrots and apples.
• All ingredients should be placed in one large bowl.
• Sprinkle the salad with juice and vinegar
• Add your preferred spices and oil, stir everything thoroughly with a spoon and serve the salad.

Turnip salad with carrots and garlic: recipe

This salad has a pleasant spicy taste due to the addition of garlic and lightness, as it consists of simple and dietary ingredients.

What you should have:

• Turnip -2 small roots
• Carrot -2 pcs. (medium size, optional)
• Garlic -several teeth according to your preferences
• Light mayonnaise -several tablespoons (dietary or not fatty).
• Lemon juice -1-2 tsp (you can not add or replace with vinegar).
• Spices or salt to your liking(you can add any).

How to cook:

• All vegetables should be peeled beforehand; if there is damage, they are cut out.
• Turnips and carrots are rubbed on a coarse grater and poured into a salad bowl (bowl).
• Garlic is passed through a crush or rubbed on a fine grater, added to a salad bowl.
• Everything is flavored with juice, spices or salt (use what you like).
• Fill with a few tablespoons. mayonnaise (in cases where you do not eat mayonnaise, it can be replaced with sour cream).

How to make turnip puree soup?

Puree soup is a dish with a pleasant texture and mild taste. You can make sous puree from simple ingredients, delighting loved ones with an unusual recipe.

What you need:

• Turnip - 1 not large root vegetable
• Carrot- 1 PC. (small)
• Bulb - 1 PC. (small)
• Zucchini -500 g (can be replaced with zucchini)
• Potato - 2-3 pcs. (not large)
• Milk (2.5-3.2%) - 250-300 ml. (any)
• Water- 150-200 ml. (focus on the consistency of the soup)
• Salt and spices -according to your preferences

How to do:

• For such a dish, it is best to use a sweet turnip variety. If you are afraid that the root vegetable will give bitterness, first scald it with boiling water before cooking.
• All ingredients should be chopped into cubes and cooked (the amount of water and milk is indicated in the recipe).
• Cook all the ingredients until soft (you can find out about the doneness level by pricking it on a fork or knife).
• At the end, everything should be chopped with a blender to a uniform consistency, and only then add your preferred spices to your taste.

Steamed turnips: recipe in a slow cooker

Surely you have heard such a saying as "easier than a steamed turnip." She did not appear in vain, because it is really incredibly easy to steam this root vegetable, especially using modern kitchen equipment and appliances.

How to do:

• Each multicooker is equipped with an additional perforated lid or mesh for steam cooking.
• The turnips should be washed and peeled, cut into cubes, and laid out on a grid.
• Pour water into the multicooker bowl and turn on the "Steamer" mode.
• After boiling the water, steam the turnips for exactly 2 minutes, sprinkle with salt and spices when serving.

Porridge with turnips in a slow cooker: how to cook?

What you need to have:

• Water -300-350 ml. (can be replaced with milk)
• Turnip -300-350 g (necessarily sweet grade)
• Rice -100-120 g (long grain but not parboiled)
• Oil -1-2 T. l. (any can be used)
• Spices or sugar -optional

How to cook:

• Fresh turnips should be peeled and cut into small pieces.
• After that, the root vegetable should be held in a frying pan under a closed lid in oil for several minutes (up to 10 minutes).
• After such stewing, the root crop should become soft and can be easily mashed.
• The mashed potatoes of the stewed turnips are poured into a saucepan, rice is poured and water is poured, the porridge is cooked until rice is cooked and any salty or sweet spices can be added to it if desired.
• You can serve such porridge with a piece of butter.

IMPORTANT: You can cook such porridge with turnips in water or milk.

Turnip baked in the oven with cheese: how to cook?

What you need:

• Turnip -1 root vegetable (medium size)
• Broth -1 glass (you can use any: vegetable, meat, chicken).
• Fat cheese -50 g (Russian 45-50% will do)
• Cream -100-120 ml. (fatty 25-35%)
• Sour cream -100 g (fatty 25-30%)
• Flour -1-2 tsp
• Any spices to taste

Cooking:

• The turnips should first be boiled in slightly salted water until soft. For this, the peeled turnips must be cut into small slices.
• Place the turnip slices in a baking dish and cover generously with cheese.
• On the stove, boil the broth and cream filling with flour, knead thoroughly with a whisk until smooth.
• Add butter and sour cream to this filling (already slightly cooled), season the turnips with the ready filling.
• Send the dish to the oven and keep the dish there until golden brown (enough for about 20-25 minutes at an average temperature of 160-180 degrees).

How to make turnip jam?

IMPORTANT: There is an opinion that turnip jam is not just a tasty preparation, but also very healthy.

How to prepare:

• The root crop should be peeled
• Cut the turnip into several pieces
• The turnip pulp should be soaked (use cold salted water first, and then hot water - this will help remove the bitterness).
• Then the turnip slices should be poured into a bowl and covered with a mixture of water and honey (1 to 4). Make sure that the liquid completely covers the turnips.
• After that, put this container (with honey syrup) on the fire and cook, screwing it to a weak state.
• Bring turnips to a boil three times
• Then drain the syrup and transfer the pieces of root vegetable to another saucepan.
• Pour the honey over the turnip so that it covers 3-4 fingers of the root vegetable.
• Bring the jam to a boil and then you can preserve it.
• Spoon the honey turnip slices into jars, sprinkle each layer with spices (for example: cloves, vanilla, nutmeg, cinnamon or ginger).

How to prepare turnip garnish?

What you need to have:

• Turnip -pulp for 1 kg.
• Butter -50-60 g.
• Sugar -0.5-1 tsp
• Salt -a couple of pinches

How to cook:

• Rinse the turnips with running water
• Peel turnips
• Cut the turnip into slices
• Pour the slices into a saucepan and cover them with water
• Bring to a boil
• Add some salt and sugar
• Cook until soft
• Drain water, sprinkle with spices (herbs, spices)
• Serve as a side dish (goes well with meat)

Vegetable stew with turnips: recipe

What you need:

• Turnip pulp -400-500 g (preferably sweet)
• Potato -1 kg. (any kind: white, yellow, pink)
• Cabbage -400-500 g (white cabbage, coarsely chopped)
• Bulb -1-2 pcs. (small)
• Tomato (or tomato paste) -several fruits (or a few spoons).
• Carrot -1-2 pcs. (medium)
• A handful of cloves of garlic -by preference
• Meat (pork or beef) -400 g (you can make a lean stew).
• Spices (laurel, dried herbs, or pepper mixes)

How to cook:

• Turnip must be peeled and cut into slices in advance, then scalded with boiling water.
• You can stew vegetables in a slow cooker or in a saucepan. If you are making a stew with meat, it should be diced and sautéed a little in oil.
• After that, the meat is poured into a saucepan, vegetables are added to it (preferably cut equally).
• Tomato paste and water are poured (broth can be used), spices are added.
• The dish should be stewed for about 40-60 minutes.

How to cook fried turnips?

What you need:

• Turnip -1 root vegetable head
• Bulb -1 large head
• Spices to taste
• Slice of butter

How to cook:

• Turnips should be washed and peeled
• It must be cut into small slices.
• Place the turnip slices in a saucepan and cover with water
• Boil the turnips after boiling water for about 3-4 minutes.
• Then drain the water
• Heat the oil and toss the turnips into the pan
• Season the root vegetable as desired
• Fry until browned and golden

How to cook stuffed turnips?

What you need:

• Turnip -a few small root vegetables
• Minced meat or chicken -200-300 g (from any meat).
• Bulb -1 head (small)
• Spices at your discretion
• Hard cheese, fatty -50 g (any)
• Garlic -1-2 teeth

How to cook:

• Pumpkin heads should be rinsed and cleaned
• Place the heads in a large saucepan and cover with water
• The water should be heavily salted
• Boil the heads for 15-20 minutes over moderate heat
• After that, cool the turnip a little.
• Spoon out the middle (pulp) of the rap
• Chop the onion, mix with the meat and season
• Stuff the turnips with the minced meat and cover with a slice of cheese
• Place the turnips on a baking sheet and place in the oven
• The furnace head should be baked for about half an hour at temperatures of 180-190 degrees.

How to cook potted chicken turnips? How to cook turnips with meat?

What you need to have:

• Chicken (meat of any part, you can use any other meat) -600-700 g (fillet is good to use).
• Turnip -200-250 g of root vegetable pulp
• Sweet pepper -1 PC.
• Bulb -1 head (small)
• Tomato paste -1-2 tbsp (you can not add)
• Fatty sour cream -200-250 l. (25-30%)
• Garlic -1-2 cloves (according to your taste preferences)
• Spices optional

How to cook:

• Cut the turnip and pepper into slices (the same size), coarsely chop the onion.
• Cut the breast or chicken meat into cubes proportional to the vegetables.
• Put the vegetables in a hot frying pan with oil and fry for a few minutes (the first golden crust should appear - this is 5-6 minutes).
• After that, add the meat to the pan and fry them along with the rest of the ingredients for 3-5 minutes.
• Pour all the ingredients into pots, fill them with water (it should cover the vegetables and meat).
• Top with tomato paste and a spoonful of sour cream, spices and a little crushed garlic.
• In the oven, hold the pots at a temperature of 200-220 degrees for 20 minutes, and then 10-15 minutes, reducing the level to 50-60 degrees.

How to cook turnip dishes for kids?

Turnip puree:

• A small head of turnip should be washed and cleaned
• Cut the turnips into slices and boil in salted water
• Cooking time - 20-25 minutes
• Drain and pour the turnip pieces into a blender glass
• Purée the turnips (this will take about 2 minutes)
• Season the finished puree with butter

Turnip soup:

• Turnips should be washed and peeled
• Dice the turnips finely
• Scald the turnip with boiling water, let it stand for a few minutes (in boiling water).
• After that, send the turnips to the pot (with boiling water or broth)
• Add grated carrots, chopped onions (zucchini, cauliflower, broccoli can be used).
• Season the soup with salt and season to taste

IMPORTANT: Turnips should be cooked for children by steaming, in slow cookers, baking or boiling.

Video: "10 unique healing properties of turnips. Three ways to cook steamed turnips. 7 recipes for turnips."

It is enough to put the following ingredients in the roasting sleeve:

• turnips (4 pcs.);
• water (6-8 tbsp. l.);
• salt (to taste).

Peel the turnips, cut into circles, which are placed in the baking sleeve, add water and salt. Preheat the oven to 160-180 degrees and place the sleeve with the contents there for an hour and a half. The same can be baked in a pot if anyone can tell the difference in these baking methods.

When the steamed turnip is ready, you have to decide how to eat it. You can add garlic, onions, mustard, greens to turnips and you will get a good salad, if you just put the steamed turnips on a piece of bread, there will be a lean sandwich, turnips are also good in sour cream. In short, you can do it in different ways, you need to experiment.

Turnip stew

Turnip stew

It is worth noting that there were times in Russia when turnip was the main vegetable. They cooked stews and porridges from it, steamed, made kvass and butter, baked pies, stuffed geese and ducks with turnips, fermented and salted for the winter, just ate raw roots and young leaves as a salad.

Then potatoes were brought to Russia, which eventually became the main vegetable of the country.

The value of turnips has faded into the background, and many dishes based on it have been undeservedly forgotten. One of them is turnip stew, here is a simple recipe.

Ingredients:

• water - 1.5 l,
• turnips - 5-6 pcs.,
• onion - 1 pc.,
• allspice peas - 2 pcs.,
• carnations - 2 pcs.,
• black peppercorns - 4 pcs.,
• bay leaf - 2 pcs.,
• parsley - 1 tbsp. the spoon,
• dill - 1 tbsp. the spoon,
• garlic - 2 cloves.

Pour water into a saucepan, add salt and bring to a boil. Cut the turnips into cubes, chop the onion, throw them into boiling water. Cook until the turnip is easily pierced with a knife. Then add allspice, cloves and finely chopped garlic to the stew. After 7-8 minutes, put chopped dill and parsley in a saucepan and cook for no more than three minutes. Now you can pour the stew into bowls and serve immediately.

Turnip cutlets

Turnip cutlets

Ingredients:

• turnip (500 g);
• wheat bread (200 g);
• milk (125 g);
• vegetable oil (3 tablespoons);
• pork fat (100 g);
• chicken eggs (2 pcs.);
• onions (2 pcs.);
• flour or bread crumbs (as needed);
• salt (to taste) ..

Boil turnips until soft and mash until puree, add bread, add hot milk to the composition. Stir and beat in eggs. Pre-fry the onion, add to the mince together with chopped bacon and onions. Mix the composition well again, after which you can sculpt the cutlets.

Roll the sculpted cutlets in flour or breadcrumbs, then completely fry in a pan or, lightly fried, simmer in the oven.

Pickled turnip

Pickled turnip

When fermented, turnip under the influence of salt releases mustard and essential oils in its juice. Thanks to these components, sour turnip has a unique taste.

Ingredients:

• turnips and carrots (in equal proportions);
• red hot pepper (to taste);
• brine (for 1 liter of water 60 g of salt).

Thoroughly wash the carrots and turnips under cold water, trim the tails, peel the carrots, you do not need to peel the turnips, but only cut them into two or four parts. Bring the water to a boil and cook the brine, then let it cool.

Prepare a suitable container. Put turnips and carrots in it in several layers between which place red hot peppers. Pour the contents of the container with brine so that it completely covers it.

Put the oppression and place the container in a cool, dark place. In a month and a half, the pickled turnip will be ready. It must be remembered that it must be stored in brine, while you can transfer the turnips in a smaller container, but, again, completely cover with brine.

Turnip pots with mushrooms

This recipe uses turnips as a natural baking pot.

Ingredients:

• forest mushrooms (300 g);
• onions (2 pcs.);
• sunflower oil (30 ml.);
• spicy tomato sauce (125 ml.);
• salt and spices (to taste).

Boil turnips, remove the inner pulp with a spoon, leave the walls in this natural pot, 1.5 - 2 centimeters thick. The pulp is not thrown away. The number of turnips depends on the size of the fruits, you need to calculate so that all the minced meat fits in them.

Wash and peel mushrooms, chop finely, mix with chopped onions. Send the mass to the pan, season with spices, wait until the liquid that appears has boiled away, and the mushrooms are slightly brown.

Mix the resulting roast with chopped turnip pulp and fill natural turnip pots with these contents. Pour the tomato sauce over the contents and bake in the oven at 190-200 degrees for a quarter of an hour. It is better if the dishes with the pots are covered with foil.

By the way, tomato sauce in this dish can be replaced with another one, for example, based on sour cream. It all depends on personal taste preferences.

Turnip with prunes

Sweet recipe. For children to whom caring parents are trying to introduce useful substances into the body.

Ingredients:

• turnip (1 kg);
• flour (30 g);
• butter (30 g);
• milk (300 ml);
• prunes (200 g);
• sugar (30 g).

Cut the turnip into pieces and boil in boiling water for 5 minutes. In parallel, wash the prunes and free them from the pits. Boil prunes and discard in a colander.

Prepare milk sauce. Fry the flour in butter, add hot milk to it and bring to a boil. Add turnips with sugar and prunes here, and then simmer for about 5 minutes. It turns out very tasty!

Turnip with meat in a slow cooker

Like other vegetables, they learned to cook a turnip not only in a Russian stove and oven, but also in a slow cooker. there it turns out quickly. Here is one of the recipes.

Ingredients:

• turnip (1 pc.);
• chopped meat;
• chicken egg (1 pc.);
• onion (1 pc.);
• hard cheese (100 g);
• salt and spices (to taste).

Peel the turnip peel with a thin and sharp knife, turn on the multicooker in the "soup" mode, boil the turnip in water with a little salt. As soon as the fork, when checking the readiness of the root vegetable, ceases to feel much resistance, finish boiling and remove the core of the turnip.

Peel the onion, chop finely, mix with the egg, minced meat, salt and mix thoroughly. Fill the turnip bowl with the filling, pour a little oil into the multicooker container, place the stuffed turnips in it, turn on the "baking" mode and cook for an hour.

Sprinkle grated cheese on the dish at about 45 minutes.

Turnip gratin casserole

Turnip gratin casserole

Ingredients:

• turnip (800 g);
• cream (300 ml);
• semi-dry cider (100 ml);
• parmesan cheese (25 g);
• dijon mustard (1 tablespoon);
• salt, black pepper (to taste).

Cut the turnips into thin slices, place in a heat-resistant dish, cover with seasoned liquid until immersed and sprinkle with grated cheese. Bake in the oven for 40-45 minutes at 190 degrees. During this time, the turnip will turn golden and come to readiness.

The dish can be used as a side dish for meat or poultry.

Young turnips stewed with bacon

Ingredients:

• smoked bacon (6 slices);
• young turnip (0.5 kg);
• butter (25 g);
• olive oil (1 tablespoon);
• juice of one lemon;
• fresh parsley, finely chopped (3 tbsp. l.);
• salt, pepper (to taste).

In a large saucepan, fry the bacon in olive oil over medium heat until golden, crispy. Fry turnips in a saucepan with butter over medium heat for 4-5 minutes. During this time, it will acquire a golden color.

Then add chopped garlic to the turnip, 2 tbsp. parsley, lemon juice, salt, pepper, reduce heat and simmer until turnips are soft. Add bacon, if necessary, season with salt and pepper, stir for one minute, then serve with the remaining parsley.

Stewed turnip with mustard

Stewed turnip with mustard

Ingredients:

• turnip (500 g of small or medium-sized root crops);
• shallots (2 pcs.);
• butter (25 g);
• mustard powder (2 tsp);
• vegetable broth (200 ml.);
• fresh chopped parsley (2 tablespoons);
• salt, pepper (to taste).

Cut the turnips into slices, half a centimeter thick, fry in butter with onions for 10 minutes. Add mustard powder, broth, parsley, salt and pepper to the bowl, bring to a boil, cover and simmer for about 45 minutes.

Turnip, potato and celery puree

In this dish, potatoes are not the antagonist of turnip, which once ousted it from the vegetable pedestal, but on the contrary organically complements its taste.

Ingredients:

• turnips (2 pcs.);
• celery root (1 pc. medium);
• potatoes (2 pcs.);
• milk (200 ml);
• butter (25 g);
• bay leaf (1 pc.);
• salt, pepper (to taste).

Cut all vegetables into small cubes, place in a saucepan, add bay leaf, milk, pour boiling water to cover the vegetables lightly, add salt and simmer for about 20 minutes, until the vegetables become soft.

Drain the liquid into another dish, remove the bay leaf, add salt and pepper to the mass, then grind in mashed potatoes, as necessary, add the same liquid in which the vegetables were stewed.

Turnip and carrot salad

Turnips are good and healthier without being cooked. For example, its taste goes well with the taste of carrots and can be used to make different salads.

Ingredients:

• turnip (2 medium roots);
• carrots (1 pc.);
• vegetable oil;
• spices and herbs to taste.

Peel the turnips and cut into medium-sized strips, grate the carrots on a coarse grater, mix them in a salad bowl, add salt, pepper, finely chopped herbs, vegetable oil and mix everything. A wonderful salad rich in vitamins is ready.

Turnip and berry salad

Fresh turnips can also be used in berry salads, which are nice to add honey, which also goes well with turnips.

Ingredients:

• turnips (2-3 pieces of medium size);
• currants or cranberries (0.5 tbsp.);
• honey (1 tablespoon).

Peel the turnips, chop finely into strips, mash the berries with a fork so that they give juice, mix the berries with the turnips and pour over the honey. This salad can also be served for dessert.

Candied turnip

Cut the turnips into thin slices, put them in a dish in layers, smearing each layer with honey, insist in a cool place for 24 hours, then put in the refrigerator.

Turnip chips

Peel the turnip, cut it into thin slices, which are allowed to dry for 2-3 days, you can experiment with drying in the oven, and then place it in a paper bag, where it is stored.

Potato chips are probably tastier, but from the point of view of benefits, they do not compete with turnip chips.

Turnip - the simplest vegetable to prepare, remember the saying “ easier than steamed turnip"? Before potatoes, turnip was also the most important, and the most accessible, and the best stored product in Russia, and it was eaten all year round. But then the potatoes literally swept out the turnips from the Russian gardens. It's a pity, because besides affordability, keeping quality and other democratic advantages, turnip is also very tasty. It is no coincidence that the French and Italians still use it in everyday and haute cuisine. Let's find out how and what to cook from turnips.

Steamed turnip

In relation to the repa, the word “ soar"Means" cook in a cast iron with two or three tablespoons of water, without adding firewood". Translated into modern language - “ steam". To do this, take six to seven young turnips, wash them, peel them, cut them into small pieces and put them in a pot, iron pot or saucepan. Pour in a little water, cover with a lid. Place the turnips in an oven preheated to 120-130 ° C. The dish will be ready in 2 hours.

Steamed turnips with butter and coarse salt are most delicious, but they were given to children with a spoonful of honey. Turnips can be cooked not only in a saucepan or cast iron, but also baked in a roasting sleeve - for 1 hour, at 180 ° C.

Baked turnip with apples

Peel two or three turnips, cut into thin slices. Cut a couple of large apples into slices, removing the core. Stir the turnip and apple slices, drizzle with vegetable oil, sprinkle with fresh thyme, lightly salt and pepper. Then put turnips and apples, alternating, on a baking sheet, sprinkle with dry white wine, or wheat beer, or even just pour moderately thick sour cream - and send to the oven preheated to 220 ° С. It will be ready in 30 minutes, but just in case, check it out from time to time.

Stewed turnip with pumpkin

Place the turnip chunks in a saucepan. Add some vegetable oil and 1 cup boiling water. 10 minutes after boiling, add pumpkin, cut into pieces of the same size. Cook over low heat for another 10 minutes. Season and salt 2-3 minutes before cooking. Cool completely and serve with meat or white fish.

Turnip puree

This vegetable will especially delight those on a diet. It has almost zero calories and turnip puree is almost indistinguishable from celery puree - that lord of the poor English table. Boil the turnips whole. As it cooks, crush it. For those not on a diet, add hot milk or cream. Unlike mashed potatoes, mashed potatoes will never acquire a creamy consistency. Fibers, rough pieces remain in it.

Turnip stuffed with bread crumbs and raisins

Cut off the top of the vegetable, select the pulp. Fill the resulting free space with a mixture of tasty wheat bread medium crumbs, melted butter (1-2 teaspoons per medium turnip) and pre-soaked raisins (about 2 tablespoons). Top with honey and cook in the oven at 220 ° C for 30-40 minutes.

Turnips can be fried, boiled, stewed, and eaten raw (which is also fashionable). Turnip does not have an active, too expressive taste, so it can be added to any salad, and boiled, and stuffed, and put on a casserole or stew. It can be put in cabbage soup or borscht instead of potatoes.

Remember how the turnip tale begins? "Grandfather planted a turnip ..." So ... I somehow bought a turnip. I was going to make my beloved. Soon the fairy tale will tell, but it won't be done soon ... And as luck would have it, there were a lot of business ...

In short, I forgot about the turnip. The day passed, the second passed, only a week later, read it, and I remembered. She opened the refrigerator, looked at the bottom shelf, and there ... The turnip did not grow large, very large, but became small and even slightly wrinkled. This salad? Yes, it's already hard to rub it, it's a little soft. In short, I decided to cook turnip porridge. About that and the tale will be.

How to cook "Turnip porridge" step by step with a photo at home

I had never cooked porridge from turnips before, but I read from Elena Ivanovna Molokhovets about pumpkin porridge with rice, and this thought sunk into my soul. So I decided to make turnip porridge using a similar principle. I had 350 grams of dried turnips in stock, I took 120 grams of rice, and topped up the water along the way, in an experimental way, so to speak, but carefully measured it. A total of 350 ml of water was used. Vegetable oil - one tablespoon. I did not use milk and butter so that the recipe could be applied, for example, during fasting.

Molokhovets suggested that stewed pumpkin should be either rubbed through a sieve for the purpose of chopping, or used directly in pieces. I blended the turnips. Further cooking of the porridge took place in the same small thick-walled frying pan, in which there were still droplets of oil from stewing turnips.

After mixing turnip puree with rice, salt and water, I cooked the porridge over low heat for 10 minutes, then I realized that there was not enough liquid, topped it up - and cooked it for another 15 minutes, already over medium heat. I think that now that the required amount of liquid for turnip porridge is calculated, you can cook it in the way you are already familiar with, in which you usually cook. If you are used to a thinner porridge than the one you see in my photographs, increase the amount of water accordingly. This is the end of my story about turnip porridge, but whoever listened - well done.

Few of us have seen turnips, even fewer people have tried it and only a few know how to cook it. But on the tables of our ancestors, she was a welcome product. Remember: "Grandfather planted a turnip, a big, big turnip has grown ...". Even its "younger sister" - radish, is much more familiar to the consumer, at least it can be found on the shelves of vegetable departments.

As a vegetable crop, turnip has been known for over forty centuries. It was grown in Ancient Egypt, the Roman Empire and Hellas. It was not only eaten and made from seed oil, but also widely used in folk medicine.

In Russia, it has been known since ancient times, and served as almost the main food product for the poor. It came to us from Greece, and until the appearance of potatoes, it served as the main ingredient in the diet. And as a first course, appetizer and even dessert and drinks.

There are several varieties of turnip, differing in color, shape and size of the root crop. The most famous is yellow. Despite the fact that this plant belongs to the cabbage or cruciferous family, it is mainly a root vegetable that is eaten. Although there are known recipes for salads from turnip tops.

The turnip was appreciated for its unpretentiousness, it could grow in almost any soil and did not require special care. Turnip food is very satisfying, thanks to the fiber it contains, while it contains a minimum amount of kilocalories. It is well stored until the next harvest, while maintaining its beneficial properties and the presence of vitamins and minerals. The turnip crop failure in Russia was a disaster.

Turnip as a medicinal plant

Turnips contain twice as much vitamin C as lemons or oranges. It also has a high content of vitamins A, B1, B2, B5, PP, carotene, potassium, calcium, phosphorus, magnesium, iron, sodium, sulfur, manganese and iodine. It contains an element extremely rare in plants - glucoraphanin, which has anti-cancer and anti-diabetic properties.

Since ancient times it has been known about its medicinal properties. Turnip helps to cleanse and disinfect the blood, breakdown stones in the kidneys and bladder, helps in the fight against infection, skin diseases and in the treatment of bronchitis, diseases of the heart, liver, bones and joints, gastrointestinal tract.

In the past, its juice was used as an analgesic, sedative and expectorant, it was used to treat rickets in children and vitamin deficiency.

Nowadays, turnip has found application as a dietary product recommended for baby food and patients with diabetes and obesity. It is effective for bowel ailments. Thanks to their low calorie content, turnips have become the mainstay of many diets.

Simple and delicious recipes

Turnip is a versatile product. It can be used to make both independent dishes and dishes in which it is used as one of the ingredients. You can make soup, porridge, mashed potatoes, kvass, filling for
pie, duck or goose. It is fermented and salted for the winter. In terms of taste, it is still inferior to potatoes. Otherwise, we would still consider it as one of the staples of our diet. However, potatoes are not half as healthy as turnips.

As already mentioned, turnip is a dietary product, it contains only 28 kilocalories. The most famous diet is giving up sweets, starting a meal with a few lobules of turnip. Its principle is that the body spends much more energy on processing and assimilating fiber than it receives from the products eaten later (of course, if these are not pies with potatoes and not a sandwich with bacon or butter, for example).

For lovers of sweets, but unwilling to gain weight - a simple recipe for candied turnips. Cut the turnip into wedges and lay in layers in a jar, alternating with layers of honey. Let stand for a day and the candied fruits are ready.

For those who love chips, but realize how harmful they are, cut the turnips into thin slices, lightly season with salt and spices and leave to dry. The similarities are not one hundred percent, but the benefits are obvious.

Turnips make excellent side dishes. For example, baked turnip. Peel 4 medium root vegetables and place on a baking tray. Pour in half a glass of water and bake until soft at 180 degrees Celsius. Cool, cut into thin slices, add chopped onions, salt and pepper to taste, sprinkle with herbs and sprinkle with vegetable oil.

You can make turnip gratin. Melt the butter over low heat in a skillet, lay out a layer of chopped turnips, sprinkle with grated cheese and chopped garlic. Repeat the layers several times, remembering to add salt and pepper. Pour everything with a little broth and cream and place in the oven, preheated to 180 degrees, for 20-25 minutes. A very tasty dish is ready.

Turnip puree soup. You will need: 1 onion, 2-3 celery stalks, leeks, 4 carrots, 2 turnips. Chop all ingredients at random and simmer until half cooked. Dip the fry into one and a half liters of boiling broth. Cook until tender, adding bay leaf, Provencal herbs and a tablespoon of olive oil 10 minutes before turning off. Season with salt and pepper with the pepper mixture. Puree the soup in a blender. Serve with fresh herbs and croutons.

Turnip porridge. This is a very simple recipe. We cut the peeled turnips at random, the main thing is that the pieces are approximately the same and cook at the same time. Accordingly, boil until tender, drain the water, crush with a crush, salt, add turmeric for color and a spoonful of butter. Porridge can be cooked in a pot. To do this, we do not cook turnips, but put them in the oven to languish at 150 degrees. By the way, the expression “simpler than a steamed turnip” appeared precisely because of the simplicity of cooking turnips in a pot. It was cooked in a Russian oven right after the bread, that is, there was no need to heat the oven on purpose, and nothing was required except turnips and water. If the porridge is planned to be sweet, you should add steamed raisins and dried apricots. If salted, then chopped cucumbers, capers or olives.

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In general, there are many recipes with turnips; it can be added to almost all vegetable dishes. One thing to remember. Taste it before cooking. It should have a slightly specific sweetish taste. If the turnip is bitter, then a tasty dish will not work.