What healthy dishes can be prepared from turnips. What can you cook from turnips to make it delicious? How to cook turnip porridge
Turnip- the easiest vegetable to prepare, remember the saying “ easier than steamed turnips"? Before potatoes, turnips were also the most important, most accessible, and best-stored product in Russia, and they ate them all year round. But then potatoes literally swept turnips out of Russian gardens. It’s a pity, because in addition to accessibility, keeping quality and other democratic advantages, turnips are also very tasty. It is no coincidence that the French and Italians still use it in both everyday and haute cuisine. Let's find out how and what to cook from turnips.
Steamed turnips
In relation to turnips the word " soar" Means " cook by placing in a cast iron pot, adding two to three tablespoons of water, without adding firewood" Translated into modern language - « steam" To do this, take six or seven young turnips, wash them, peel them, cut them into small pieces and put them in a pot, cast iron or saucepan. Pour in some water and cover with a lid. Place the turnips in the oven, preheated to 120-130 °C. In 2 hours the dish will be ready.
It tastes best to eat steamed turnips with butter and coarse salt, but children were given it with a spoonful of honey. Turnips can be cooked not only in a saucepan or cast iron, but also baked in a baking oven - for 1 hour at 180 °C.
Baked turnips with apples
Peel two or three turnips and cut into thin slices. Cut a couple of large apples into slices, removing the core. Toss the turnip and apple pieces, drizzle with vegetable oil, sprinkle with fresh thyme, lightly salt and pepper. Then place the 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 place in the oven, preheated to 220°C. It will be ready in 30 minutes, but just in case, check from time to time how things are going.
Stewed turnips with pumpkin
Place the turnip pieces in a saucepan. Add a little vegetable oil and 1 cup of boiling water. About 10 minutes after boiling, add the pumpkin, cut into pieces of the same size. Cook on low heat for another 10 minutes. Season and add salt 2-3 minutes before cooking. Cool completely and serve with meat or white fish.
Turnip puree
This vegetable will especially please those who are on a diet. There are almost zero calories in it and turnip puree is almost indistinguishable from celery puree - that lord of the poor English table. Boil the turnips whole. Once cooked, crush it. For those who are not on a diet, add hot milk or cream. Unlike mashed potatoes, such a puree will never acquire a creamy consistency. Fibers and rough pieces remain in it.
Turnips stuffed with bread crumbs and raisins
Cut off the top of the vegetable and remove the pulp. Fill the resulting empty space with a mixture of medium crumbs of delicious wheat bread, melted butter (1-2 teaspoons for a medium turnip) and pre-soaked raisins (about 2 tablespoons). Pour honey on top and cook in the oven at 220°C for 30-40 minutes.
Turnips can be fried, boiled, stewed, and also eaten raw (which is also fashionable). Turnips do not have an active, overly expressive taste, so they can be added to any salad, boiled, stuffed, or added to a casserole or stew. It can be put in cabbage soup or borscht instead of potatoes.
Before the advent of potatoes, turnips were one of the main foodstuffs in Rus'. It is boiled, baked, stuffed, fried. Turnips are easily absorbed by the body and therefore are used for dietary and baby food. The root vegetable is rich in vitamins A, B1, C, calcium, succinic acid and long-term storage retains its qualities.
Salads
Turnip salads will be an excellent addition to the main dish and healthy for those on a diet.
Turnip salad in sour cream
Ingredients:
- 180 grams of turnips;
- 100 grams of cheese;
- 120 grams of sour cream;
- 60 grams of lettuce leaves;
- Greenery;
- Salt to taste.
Cut everything into thin slices or grate it, add salt, add half the sour cream, stir, put in a mound, pour over the remaining sour cream, sprinkle with dill (parsley).
Apple salad
Ingredients:
- 125 grams each of turnips and apples;
- 150 grams of sour cream;
- 60 grams of canned green peas and carrots;
- 40 grams of lettuce;
- Salt to taste.
Cut the turnips, carrots and apple into thin slices, mix, season with half the sour cream, lay out in a heap, pour over the remaining sour cream, sprinkle with green peas, garnish with lettuce leaves.
Raw vegetable salad
Ingredients:
- 100 grams of carrots and turnips;
- 40 grams each of celery and green salad;
- 120 grams of tomato;
- 100 grams of cucumbers;
- 80 grams of pickled cabbage;
- 150 grams of mayonnaise;
- Salt and sugar to taste;
- Greenery.
Cut carrots, turnips, celery root into thin strips, mix with pickled cabbage salad, salt, season with mayonnaise, add sugar. Place in a salad bowl and garnish fresh cucumbers, tomatoes, lettuce.
Summer salad
Ingredients:
- 100 grams of turnips, potatoes, cabbage, carrots;
- 150 grams of fresh cucumbers and radishes;
- 50 grams of green onions and lettuce leaves;
- 120 grams of boiled eggs;
- 150 grams of mayonnaise;
- Salt and pepper to taste.
Boil turnips, potatoes, carrots and eggs. Place a pile of chopped lettuce in the middle of the salad bowl, around it vegetables: cucumbers, radishes, boiled potatoes, carrots, turnips, cut into slices, green onions and asparagus - in pieces. Place boiled egg slices in the center of the salad and garnish with lettuce leaves. Before serving, add salt and pepper to the vegetables. Pour mayonnaise over the salad around the mound and sprinkle with herbs.
Meat salad
Ingredients:
- 150 grams of cooked meat;
- 100 grams of potatoes, turnips, cucumbers;
- 50 grams of salad;
- 2 eggs;
- 100 grams of mayonnaise.
Boil potatoes, turnips, eggs, peel and cut into slices. Also cut meat, cucumbers, and salad into slices. Mix all products and season with mayonnaise.
First meal
Such dishes are suitable for a hearty lunch and baby food.
Peasant soup
Ingredients:
- 150 grams each of cabbage, potatoes, turnips;
- 50 grams of carrots;
- One tomato;
- 50 grams of butter and sour cream;
- 1 medium onion;
- 1 parsley root;
- Greenery;
- Salt to taste.
Cut the parsley root into slices, chop the cabbage, potatoes, turnips and onions into cubes. Saute the root and tomatoes. Boil potatoes and turnips for 15 minutes, mix with sautéed tomatoes and parsley root, boil for 5 minutes. Add salt. Serve with sour cream and finely chopped herbs.
Vegetable soup with mushroom broth
Ingredients:
- 200 grams each of potatoes and turnips;
- 100 grams of carrots, green peas, unripe beans;
- 2 medium tomatoes;
- 15 grams of pork fat;
- 400 grams of mushroom broth;
- Pork;
- 1 parsley root;
- Salt to taste;
- Greenery.
Cut onions, carrots, parsley into strips, sauté in fat, cut potatoes and turnips into strips, tomatoes into slices. Add meat, potatoes, turnips and beans to the prepared mushroom broth, cook for 20-25 minutes, add green peas, let simmer for another 10 minutes, add sautéed vegetables, tomatoes, let simmer. When serving, sprinkle with finely chopped herbs.
Pumpkin soup
Ingredients:
- 2 medium sized turnips, peeled;
- 750 grams of pumpkin;
- 2 sweet apples, shallots and onions each;
- 2 cloves of garlic;
- 1 fennel root;
- Sage, olive oil, vegetable broth;
- Rice cereal;
- Salt and pepper to taste.
Cut pumpkin, apples and turnips into small cubes. Onions, fennel, shallots - in half rings, garlic - in petals. Pour olive oil into a pan and first fry the onions, then add the shallots, then fennel and garlic. After a few minutes, add the turnips and pumpkin. Then add the apples and sage leaves and leave to simmer for 5 minutes. After the time has passed, fill three quarters of the broth with broth, add rice and leave to simmer for 20 minutes. Then take out all the vegetables and puree them in a blender, before removing the sage leaves. Salt and pepper.
Vegetable okroshka
Ingredients:
- 1.5 liters of bread kvass;
- 200 grams each of potatoes, turnips and carrots;
- 1 medium cucumber and onion each;
- 2 eggs;
- Radish;
- Sour cream or mayonnaise 40%;
- Greenery;
- Salt, mustard to taste.
Boil the potatoes in their skins, cool and peel. Separately peel and cook turnips, carrots and eggs. Cut potatoes, carrots and turnips and radishes into small pieces. Chop the onion, add salt and grind until juice appears. Chop the eggs and mix with sour cream, herbs and mustard. Mix all ingredients, stir and pour kvass. Add salt to taste.
Ribollita
Ingredients:
- 2 medium turnips;
- 400 grams of tomatoes in their own juice;
- 300 grams of young cabbage;
- 200 grams of stale bread without crust;
- 250 grams of beans and asparagus;
- 2 pieces of medium carrots and onions;
- 3 celery;
- 3 cloves of garlic;
- 100 grams of olive oil;
- Provençal herbs, salt to taste.
Soak the beans for 12 hours, then boil and drain half the water. Cut turnips, celery, carrots into cubes, garlic into slices. Pour olive oil into a saucepan, heat and simmer vegetables for 20 minutes. Then add tomatoes, herbs and simmer for another 5 minutes. Add beans with water and let it boil. Chop the cabbage and bread and add to the pan. Boil. If the soup is too thick, add boiling water and cook for half an hour. Add salt.
Second courses
These turnip dishes will look great on festive table, and during family dinner.
Boiled turnips with sour cream
Ingredients:
- 400 grams of turnips;
- 250 grams of sour cream;
- Greenery;
- Salt and pepper to taste.
Peel the turnips and cook in salted water until tender, place on a plate, pour sour cream on top, sprinkle with pepper and chopped herbs.
Turnip in milk sauce
Ingredients:
- 400 grams of turnips;
- 80 grams of butter;
- One onion;
- One heaped spoon of flour;
- One glass of milk or cream;
- Salt to taste.
Boil the peeled turnips and cut into slices. For the sauce, fry diced onion in butter until transparent, add a spoonful of flour, fry the flour for 3-4 minutes, pour in a glass of milk, let it boil, stirring constantly for a couple of minutes, add turnips, salt. Simmer over low heat for 10 minutes.
Turnips with fish in chicken broth
Ingredients:
- 400 grams of turnips;
- 200 grams of carrots;
- 150 grams of onion;
- 125 grams of olive oil;
- 500 grams of chicken broth;
- 500 grams of fresh fish without bones;
- Salt and pepper to taste.
Cut the onion into cubes, fry in oil until golden brown, add grated carrots, fry for another 3 minutes. Fry peeled and cut into large cubes turnips with vegetables for 4 minutes, pour in broth, add fish and simmer until done.
Turnips stewed in sauce
Ingredients:
- 200 grams of turnips;
- 15 grams of butter;
- 70 grams of meat broth;
- 5 grams of sugar;
- Salt to taste.
- For the sauce:
- 150 grams of meat broth;
- 50 grams of butter and flour each;
- Salt to taste.
Cut the turnips into pieces, fry in oil, pour in the broth, simmer over low heat for 10 minutes. For the sauce, fry the flour with butter, add the meat broth, and cook at a low simmer for 15-20 minutes. Mix turnips with sauce and season with sugar and salt.
Meat with turnips and carrots
Ingredients:
- 700 grams of lamb;
- 4 large onions;
- 1 small carrot;
- 250 grams of turnips;
- 100 grams of butter;
- 150 grams of tail fat or sunflower oil;
- 30 grams of basil;
- One head of garlic;
- Bay leaf;
- Salt and pepper to taste.
Cut the prepared meat into small pieces. Better take the ribs. Fry in fat tail lard or vegetable oil, place in a thick-walled bowl, sprinkle with chopped onion, pepper and simmer over very low heat for 2.5-3 hours. Add water if necessary. Cut the carrots and turnips into cubes, fry in fat tail fat, and add to the meat 40-45 minutes before they are ready. Heat butter in a frying pan, add chopped garlic, pour oil over cooked meat. Simmer the meat for another 7-10 minutes, add basil and bay leaf, salt and pepper to taste.
Sweet dishes
Sweet turnip dishes will be tasty and healthy for children.
Casserole with cottage cheese
Ingredients:
- 200 grams of turnips;
- 120 grams of cottage cheese;
- 1 medium carrot;
- 15 grams of semolina and sugar each;
- 2 eggs;
- 20 grams of butter;
- 50 grams sour cream;
- Breadcrumbs.
Simmer the turnips cut into pieces in a small amount of water, chop with an immersion blender, add grated carrots, heat, pour in a thin stream semolina, to stir thoroughly. Rub the pressed cottage cheese through a sieve, combine with turnips, add eggs, sugar, mix, put in a saucepan, bake. Serve sour cream separately.
Sweet salad
Ingredients:
- 1 piece each turnip, apple and pear;
- Half a lemon;
- 200 grams of pumpkin and kiwi each;
- 1 tablespoon sugar.
Cut fruits and turnips into thin slices or cubes, pour in lemon juice and stir. Drizzle the salad with yogurt, whipped cream or honey.
Pudding
Ingredients:
- 450 grams of turnips;
- 150 grams of milk;
- 50 grams of semolina and butter;
- 1 egg;
- 30 grams of honey and ground white crackers;
- 100 grams of sour cream;
- Salt to taste.
Chop the peeled turnips, simmer in a small amount of water, drain the water, and chop with an immersion blender. Cook thick porridge in milk, add honey, butter, egg yolk, salt, mix with carrots. Beat the egg white with a mixer, carefully combine with the carrots, and mix. Grease the mold with butter and sprinkle with breadcrumbs. Pudding, put in a mold and bake in the oven. Serve sour cream separately.
Turnips with apples
Ingredients:
- 100 grams of peeled apples;
- Whole turnip;
- 20 grams of raisins, prunes or dried apricots;
- 50 grams of butter;
- Sour cream;
- Sugar to taste.
Cut the apples into small cubes and simmer in a saucepan in butter under the lid for 15 minutes. Add pre-soaked raisins and sugar. Place everything in the turnip, remove the “lid” and scrape out the pulp. Place on a baking sheet and place in the oven. Simmer at medium temperature for 10 minutes. After cooking, serve turnips sprinkled with sour cream.
For 3 half liter jars:
- 1.5 kilograms of turnips;
- Ingredients for filling:
- 1 liter of water;
- 50 grams of sugar;
- Honey syrup;
- Cinnamon, ginger and cloves - optional.
Blanch the washed turnips in rings until half cooked, separate the skin, chop into cubes, put in jars, and pour in syrup. Can be stored in the refrigerator. Sterilize filled jars for 13-15 minutes and seal.
Canned turnip rings
Recipe for a liter jar:
- 1 kilogram of turnips;
- 400 grams of water;
- 10 grams of salt;
- 15 grams of sugar;
- 50 grams of vinegar.
- For blanching
- 1 water;
- 20 grams of salt.
Blanch peeled and sliced turnips for 5-6 minutes, place in jars, and pour boiling sauce over them. To pour, pour all ingredients into boiling water, bring to a boil, pour in vinegar, bring to a boil again, pour into jars. Sterilize jars for 25 minutes.
Turnips with beets
For a 3 liter cylinder:
- 2.5 kilograms of turnips;
- 2 medium-sized red beets;
- 1.5 liters of water;
- vinegar 9% 150 milliliters;
- 5 tablespoons of salt;
- Hot pepper, cloves, garlic.
Wash the turnips, cut into slices and sprinkle with half the salt. After 4 hours, you need to rinse the turnips and dry them with a cotton towel. Place turnips in jars, add garlic, thin slices of peeled beets. Pour brine over everything, add seasonings and cover with a nylon lid. Turnips are ready to eat within a week.
Turnip salad
- To put on a liter jar:
- 350 grams of turnips;
- 200 grams of carrots and sweet peppers;
- 100 grams of onion;
- 250 milliliters of tomato;
- 20 grams of parsley;
- 2-3 cloves of garlic.
Filling recipe:
- 400 grams of water;
- 2 tablespoons sugar
- 1 teaspoon salt;
- 40 grams of vinegar.
Wash turnips and carrots and blanch in boiling water for 5-7 minutes, peel and cut into large strips. Pour marinade (tomato sauce) over all vegetables and simmer. Sterilize half liter jars for 12 minutes. Cork.
Pickled apples
Ingredients:
- 4 kilograms of apples;
- 1 kilogram of turnips
- 70 grams of sugar;
- 15 grams of salt.
Sort the apples, wash them, place them in a container for soaking, and pour in the prepared filling. Cut the turnips into thin shavings. To pour into boiling water, add sugar, salt, let it boil, pour over the fruits. Approximately 4 liters of filling is required. Toss apples with chopped turnips and add cinnamon. Turnip pieces placed between apples will also turn out very tasty.
The article will tell you how healthy turnips are and offer you several recipes for preparing them.
Turnip is an original Russian and popular food product, which is distinguished not only by its satiety, but also by its pleasant taste. Unfortunately, turnips are not so often present on modern tables and few people know that there are several varieties and varieties of this root vegetable, which is extremely beneficial for humans.
INTERESTING: Turnips are a “distant relative” of cabbage, and before potatoes appeared on the tables, people mainly ate turnips.
Benefits of turnip:
- This root vegetable is loaded with vitamins and minerals.
- Turnips are considered unique because they contain a substance called glucoraphanin, which has the property of inhibiting cancer cells and is able to fight diabetes.
- Turnips contain a record amount of vitamin C, which improves the human immune system.
- B vitamins in turnips help a person improve metabolism and strengthen all body systems.
- Turnips also contain vitamin A, which has a positive effect on vision, hair, skin and nails.
- Turnips can be eaten both raw and cooked (steamed, boiled, baked).
- Turnip is the main ingredient for preparing medicinal infusions and compresses.
- By regularly eating turnips, you take care of the digestive organs, restoring intestinal functions and improving stomach function.
- Turnip is a dietary food product and therefore fights well against excess weight problems.
- The root vegetable helps improve all metabolic processes in the body
- Fresh root juice has several unique properties: calming (relaxes muscles and nervous system), expectorant (helps fight phlegm and easily removes mucus from the bronchi), painkillers (relieves joint pain, inflammatory pain), diuretic (helps remove excess water from the body).
- Fresh turnip juice and pulp from boiled root vegetables are used as compresses.
- Turnips are used in the treatment of seasonal colds and viral diseases.
- Not only the root vegetable can be used in treatment, but also turnip leaves, from which anti-inflammatory decoctions can be made.
How and how long to cook turnips until they are ready and to remove the bitterness?
If you decide to cook turnips for the first time, you should know the peculiarities of cooking them, since such rules will help you make the root vegetable soft, tasty and prevent the presence of bitterness in finished dishes. The time and method of cooking turnips depends on which recipe you follow.
How to prepare turnips for boiling:
- Rinse the root vegetable thoroughly with running water, removing all remaining soil and dirt.
- Remove the petiole and leaves (if any)
- Peel the turnips
Cooking turnips in a saucepan:
- Pour water into the pan and wait for it to boil
- Place peeled turnips in boiling water
- Boil the root vegetable (cut a large one into several parts)
- Cooking time – 25 minutes
- If you chop the turnips finely, the cooking time is 15 minutes
- The readiness of the root vegetable is checked by piercing it with a knife or fork.
Cooking turnips in a slow cooker (steamer):
- Pour water into the multicooker bowl (up to half)
- Cut the peeled turnips into several pieces
- Place the root vegetable pieces in boiling water
- Keep the turnips in the “Cook” or “Steam” mode - 20 minutes
- If desired, you can add spices to taste
IMPORTANT: Some varieties of turnips may have a bitterness that manifests itself when cooked. This greatly spoils the taste while cooking, for example, soups. It is believed that bitterness can be removed from the root vegetable by first scalding the turnips with boiling water before cooking for 5-10 minutes.
Boiled turnips: how easy is it to cook? Turnip salad with carrots and apples: recipe
You can diversify your daily diet 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 dish that is extremely healthy and nutritious for humans. A salad based on fresh turnips will take you a minimum of time to prepare (no more than 5 minutes). The dish has a very juicy and fresh taste, there is no harshness in it.
What you need for the salad:
- Turnip – 2 small root vegetables (check the juiciness of the fruits in advance).
- Carrot - 1 or 2 pcs. (depending on your preferences, you may not add it).
- 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, flaxseed, sesame: whatever you have).
- 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.
- Place all ingredients in one large bowl
- Sprinkle salad with juice and vinegar
- Add your preferred spices and oil, mix everything thoroughly with a spoon and serve the salad.
Turnip salad with carrots and garlic: recipe
This salad has a pleasant piquant taste due to the addition of garlic and is light, as it consists of simple and dietary ingredients.
What you should have:
- Turnip – 2 small root vegetables
- Carrot - 2 pcs. (medium size, optional)
- Garlic - a few cloves according to your preference
- Light mayonnaise – a few tbsp. (dietary or non-fat).
- Lemon juice - 1-2 tsp. (you can omit it or replace it with vinegar).
- Spices or salt to your taste(you can add any).
How to cook:
- All vegetables should first be peeled; if there are damages, they are cut out.
- The turnips and carrots are grated on a coarse grater and poured into a salad bowl (bowl).
- The garlic is pressed or grated on a fine grater and added to the salad bowl.
- Everything is flavored with juice, spices or salt (use what you like).
- Season with a few tbsp. mayonnaise (in cases where you do not eat mayonnaise, it can be replaced with sour cream).
How to make pureed turnip soup?
Puree soup is a dish with a pleasant texture and mild taste. You can make puree soup from simple ingredients, delighting your loved ones with an unusual recipe.
What you will need:
- Turnip– 1 small 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 this dish it is best to use sweet variety turnips If you are afraid that the root vegetable will taste bitter, first scald it with boiling water before cooking.
- All ingredients should be cut into cubes and set to boil (the amount of water and milk is indicated in the recipe).
- Cook all ingredients until soft (you can check the level of doneness by pricking it with a fork or knife).
- In the end, everything should be crushed with a blender to a uniform consistency and only then add your preferred spices to suit your tastes.
Steamed turnips: recipe in a slow cooker
Surely you have heard the saying “easier than a steamed turnip.” It didn’t appear in vain, because it’s 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 lid with holes or a grid for steaming food.
- 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 the water boils, 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 (required sweet variety)
- Rice - 100-120 g (long grain, but not steamed)
- Oil - 1-2 t.l. (you can use any)
- Spices or sugar - optional
How to cook:
- Fresh turnips should be peeled and cut into small pieces.
- After this, the root vegetable should be kept in a frying pan under a closed lid in oil for several minutes (up to 10 minutes).
- After this stewing, the root vegetable should become soft and can be easily pureed.
- Stewed turnip puree is poured into a saucepan, rice is poured in and water is poured in, the porridge is cooked until the rice is ready and any salty or sweet spices can be added to it if desired.
- You can serve this porridge with a piece of butter
IMPORTANT: You can cook this porridge with turnips in water or milk.
Turnips baked in the oven with cheese: how to cook?
What you will need:
- Turnip – 1 root vegetable (medium size)
- Broth – 1 cup (you can use any: vegetable, meat, chicken).
- Fat cheese - 50 g (Russian 45-50% is suitable)
- Cream - 100-120 ml. (fat 25-35%)
- Sour cream - 100 g (fat 25-30%)
- Flour - 1-2 tsp.
- Any spices to taste
Cooking:
- The turnips should first be boiled in slightly salted water until soft. To do this, peeled turnips must be cut into small slices.
- Place the turnip pieces in a baking dish and cover it generously with cheese.
- On the stove, cook the filling from the broth and cream with flour, mix thoroughly with a whisk until smooth.
- Add butter and sour cream to this filling (already cooled a little), and season the turnips with the finished filling.
- Place the pan in the oven and keep the dish there until the crust is golden brown (about 20-25 minutes will be enough at average temperatures 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 vegetable 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 this, put this container (with honey syrup) on the fire and cook, turning it down until low.
- Bring turnips to a boil three times
- Then drain the syrup and transfer the root vegetable pieces to another saucepan.
- Pour honey over the turnips so that it covers the root vegetable by 3-4 fingers.
- Bring the jam to a boil and then you can preserve the product.
- Spoon honey turnip slices into jars, each layer topped with spicy spices (for example: cloves, vanilla, nutmeg, cinnamon or ginger).
How to prepare a side dish of turnips?
What you need to have:
- Turnip – pulp per 1 kg.
- Butter - 50-60 g.
- Sugar - 0.5-1 tsp.
- Salt - a couple of pinches
How to cook:
- Rinse turnips under running water
- Peel the turnip skins
- Slice the turnips
- Place the slices in a saucepan and fill them with water
- Bring to a boil
- Add some salt and sugar
- Cook until soft
- Drain the water, sprinkle with spices (herbs, spices)
- Serve as a side dish (goes well with meat)
Vegetable stew with turnips: recipe
What you will need:
- Turnip pulp - 400-500 g (preferably sweet)
- Potato - 1 kg. (any variety: white, yellow, pink)
- Cabbage - 400-500 g (white cabbage, coarsely chopped)
- Onion – 1-2 pcs. (small)
- Tomato (or tomato paste) – a few fruits (or a few spoons).
- Carrot - 1-2 pcs. (average)
- A handful of garlic cloves - according to preferences
- Meat (pork or beef) – 400 g (you can make a lean stew).
- Spices (bay, dried herbs or pepper mixtures)
How to cook:
- The turnips 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 preparing a stew with meat, cut it into cubes and fry a little in oil.
- After this, the meat is poured into a saucepan, vegetables (preferably chopped equally) are added to it.
- Tomato paste and water are poured in (you can use broth), spices are added.
- The dish should be simmered for approximately 40-60 minutes.
How to cook fried turnips?
What you will need:
- Turnip – 1 head of root vegetable
- Onion – 1 large head
- Spices to taste
- A piece 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
- Cook the turnips after the water boils for about 3-4 minutes.
- After this, drain the water
- Heat the oil and throw the turnips into the pan
- Season the root vegetable with spices as desired
- Fry until browned and golden brown
How to cook stuffed turnips?
What you will need:
- Turnip – several small root vegetables
- Minced meat or chicken - 200-300 g (from any meat).
- Onion – 1 head (small)
- Spices at your discretion
- Hard, fatty cheese - 50 (any)
- Garlic - 1-2 cloves
How to cook:
- Pumpkin heads should be washed and cleaned
- Place the heads in a large saucepan and cover with water
- The water should be well salted
- Cook the heads for 15-20 minutes over moderate heat
- After this, cool the turnips a little
- Using a spoon, scoop out the center (pulp) of the turnip.
- Chop the onion, mix with meat and season
- Stuff the turnips with the prepared minced meat and cover with a piece of cheese
- Place the turnips on a baking sheet and place in the oven
- The head should be baked for about half an hour at temperatures of 180-190 degrees.
How to cook turnips with chicken in a pot? How to cook turnips with meat?
What you need to have:
- Chicken (any part of the meat, you can use any other meat) – 600-700 g (it’s good to use fillet).
- Turnip – 200-250 g root pulp
- Sweet pepper - 1 PC.
- Onion – 1 head (small)
- Tomato paste – 1-2 tbsp. (you don't have to add it)
- Fat sour cream - 200-250 l. (25-30%)
- Garlic - 1-2 cloves (according to your taste preferences)
- Spices as desired
How to cook:
- Cut the turnips and peppers into slices (of the same size), coarsely chop the onion.
- Cut the breast or chicken into cubes proportional to the vegetables.
- Place the vegetables in a hot frying pan with oil and fry for several minutes (the first golden crust should appear - this takes 5-6 minutes).
- After this, add the meat to the frying pan and saute 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).
- Add on top tomato paste and a spoonful of sour cream, spices and a little crushed garlic.
- In the oven, keep the pots at a temperature of 200-220 degrees for 20 minutes, and then for 10-15 minutes, reducing the level to 50-60 degrees.
How to prepare turnip dishes for children?
Turnip puree:
- A small turnip head should be washed and peeled
- Cut the turnips into slices and boil in salted water
- Cooking time – 20-25 minutes
- Drain the water and pour the turnip pieces into a blender glass
- Puree the turnips (this will take about 2 minutes)
- Season the finished puree with butter
Turnip soup:
- Turnips should be washed and peeled
- Finely dice the turnips
- Scald the turnips with boiling water, let them stand for several minutes (in boiling water).
- After this, place the turnips in a saucepan (with boiling water or broth)
- Add grated carrots, chopped onions (you can have zucchini, cauliflower, broccoli).
- Salt the soup and season to taste
IMPORTANT: Turnips should be cooked for children by steaming, multicooking, baking or boiling.
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