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, turnip is 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 ability to inhibit 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 turnips 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 follow.

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 dish 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).
• Green or sour apple -1 PC. (large)
• Vinegar -1 tbsp (you can use wine, apple or any other).
• Butter -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 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. (petite)
• Bulb - 1 PC. (petite)
• Zucchini -500 g (can be replaced with zucchini)
• Potatoes - 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 turnip: 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 steamed)
• Butter -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 crop 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 ready 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. To do this, cut the peeled turnip 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 such a 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)
• Potatoes -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 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)
• 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 turnips 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."

Before the advent of potatoes, turnips were one of the main food products in Russia. It is boiled, baked, stuffed, fried. Turnip is easily absorbed by the body and therefore it is used for dietary and baby food. The root vegetable is rich in vitamins A, B1, C, calcium, succinic acid and retains its qualities during long-term storage.

Salads

Turnip salads will be an excellent addition to the main course and useful for those who follow 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;
• Greens;
• Salt to taste.

Cut everything into thin slices or grate, season with salt, add half of the sour cream, stir, put in a slide, pour over the remaining sour cream, sprinkle with dill (parsley).

Apple salad

Ingredients:

• 125 grams of turnips and apples;
• 150 grams of sour cream;
• 60 grams of canned green peas and carrots;
• 40 grams of lettuce leaves;
• Salt to taste.

Cut the turnips, carrots and apple into thin slices, mix, season with half of the sour cream, lay out with a slide, 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 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;
• Greens.

Cut carrots, turnips, celery root into thin strips, mix with pickled cabbage salad, salt, season with mayonnaise, add sugar. Put in a slide in a salad bowl, garnish with 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. In the middle of the salad bowl, lay out the chopped salad in a slide, around it vegetables: cucumbers, radishes, boiled potatoes, carrots, turnips, cut into slices, green onions and asparagus in pieces. Put boiled egg circles on the salad in the center, decorate with lettuce leaves. Season vegetables with salt and pepper before serving. Pour mayonnaise over the salad around the hill, sprinkle with herbs.

Meat salad

Ingredients:

• 150 grams of finished meat;
• 100 grams of potatoes, turnips, cucumbers;
• 50 grams of salad;
• 2 eggs;
• 100 grams of mayonnaise.

Boil potatoes, turnips, eggs, peel, cut into slices. Also cut meat, cucumbers, salad into slices. Mix all products, season with mayonnaise.

First meal

These dishes are perfect for a hearty lunch and baby food.

Peasant soup

Ingredients:

• 150 grams of cabbage, potatoes, turnips;
• 50 grams of carrots;
• One tomato;
• 50 grams of butter and sour cream;
• 1 medium onion;
• 1 parsley root;
• Greens;
• 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 browned tomatoes and parsley root, boil for 5 minutes. Salt. Serve with sour cream and finely chopped herbs.

Vegetable soup with mushroom broth

Ingredients:

• 200 grams 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;
• Greens.

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 finished mushroom broth, cook for 20-25 minutes, add green peas, let it boil for another 10 minutes, pour in browned vegetables, tomatoes, and let it boil. 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;
• 2 cloves of garlic;
• 1 fennel root;
• Sage, olive oil, vegetable broth;
• Rice groats;
• 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 saucepan and fry the onions first, then add shallots, then fennel and garlic. After a few minutes add the turnips and pumpkin. Then add apples and sage leaves and simmer for 5 minutes. After the time has elapsed, pour broth into three quarters, add rice and leave to simmer for 20 minutes. Then take out all the vegetables and interrupt in a blender, before removing the sage leaves. Season with salt and pepper.

Vegetable okroshka

Ingredients:

• 1.5 liters of bread kvass;
• 200 grams of potatoes, turnips and carrots;
• 1 medium cucumber and 1 onion;
• 2 eggs;
• Radish;
• Sour cream or mayonnaise 40%;
• Greens;
• Salt, mustard to taste.

Boil the potatoes in their skins, cool and peel. Peel and boil turnips, carrots and eggs separately. Cut the potatoes, carrots and turnips and radishes into small pieces. Chop the onion, salt and grind until juice appears. Cut the eggs and mix with sour cream, herbs and mustard. Mix all the ingredients, mix and pour in kvass. 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 a 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;
• Provencal herbs, salt to taste.

Soak the beans for 12 hours, then boil and drain half of 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, let it boil. Cut the cabbage and bread and pour into a saucepan. Boil. If the soup is too thick, add boiling water and cook for half an hour. Salt.

Second courses

Such turnip dishes will look great both on a festive table and during a family dinner.

Boiled turnip with sour cream

Ingredients:

• 400 grams of turnips;
• 250 grams of sour cream;
• Greens;
• Salt and pepper to taste.

Peel and boil the turnips in salted water until tender, put 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 spoonful of flour;
• One glass of milk or cream;
• Salt to taste.

Boil peeled turnips, cut into wedges. For the sauce, fry the 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.

Turnip with fish in chicken broth

Ingredients:

• 400 grams of turnips;
• 200 grams of carrots;
• 150 grams of onions;
• 125 grams of olive oil;
• 500 grams of chicken broth;
• 500 grams of fresh boneless fish;
• Salt and pepper to taste.

Cut onion into cubes, fry in oil until golden brown, add carrots grated on a coarse grater, fry for another 3 minutes. Fry the peeled turnips and cut into large cubes with vegetables for 4 minutes, pour in the broth, add the fish and simmer until tender.

Turnip stew 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;
• Salt to taste.

Cut the turnip into pieces, fry in oil, pour in the broth, simmer at low boil for 10 minutes. For the sauce, fry the flour with butter, add the meat broth, cook at a slow boil 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 fat 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 to take the ribs. Fry in fat tail fat or vegetable oil, put 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 carrots and turnips into cubes, fry in fat tail fat, add to the meat 40-45 minutes before being ready. Heat butter in a frying pan, add chopped garlic, pour butter over the finished 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;
• 2 eggs;
• 20 grams of butter;
• 50 grams of sour cream;
• Breadcrumbs.

Simmer the turnips cut into pieces in a small amount of water, grind with an immersion blender, add grated carrots, heat, pour semolina in a thin stream, mix 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 each turnip, apple and pear;
• Half a lemon;
• 200 grams of pumpkin and kiwi;
• 1 tablespoon sugar

Cut the fruits and turnips into thin slices or cubes, pour over with lemon juice, stir. Pour over the salad with yoghurt, 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.

Cut the peeled turnips, simmer in a little water, drain, chop with an immersion blender. Boil 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, mix. Grease the form with butter, sprinkle with breadcrumbs. Pudding, put in a baking dish and bake in the oven. Serve sour cream separately.

Turnip 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, covered for 15 minutes. Add presoaked raisins and sugar. Put everything in turnips, remove the “lid” from which and clean the pulp. Place on a baking sheet and place in the oven. Simmer at medium temperature for 10 minutes. After cooking, serve the turnips with sour cream.

For 3 half liter cans:

• 1.5 kilograms of turnips;
• Ingredients for pouring:
• 1 liter of water;
• 50 grams of sugar;
• Honey syrup;
• Cinnamon, ginger and cloves are optional.

Blanch the washed turnip with rings until half cooked, separate the skin, chop into cubes, put in jars, pour over the syrup. Can be stored in the refrigerator. Sterilize filled jars for 13-15 minutes, seal.

Canned turnip rings

Recipe per 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 the peeled and cut turnip into circles for 5-6 minutes, put in jars, pour boiling water over. For pouring, pour all the ingredients into boiling water, bring to a boil, pour in vinegar, bring to a boil again, pour into jars. Sterilize jars for 25 minutes.

Turnip with beets

For a 3 liter bottle:

• 2.5 kilograms of turnips;
• 2 medium red beets;
• 1.5 liters of water;
• vinegar 9% 150 milliliters;
• 5 tablespoons of salt;
• Bitter pepper, cloves, garlic.

Wash the turnips, cut into slices and sprinkle with half the salt. After 4 hours, you need to rinse the turnips, dry them with a cotton towel. Put the turnips in jars, add garlic, thin slices of peeled beets. Pour everything with brine, add seasoning and cover with a nylon lid. The turnip is ready for use in a week.

Turnip salad

• To bookmark a liter jar:
• 350 grams of turnips;
• 200 grams of carrots and sweet peppers;
• 100 grams of onions;
• 250 milliliters of tomato;
• 20 grams of parsley;
• 2-3 cloves of garlic.

Pouring 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 (pouring with tomato) over all vegetables and stew. 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, put in a bowl for soaking, pour the prepared filling. Cut the turnip into thin shavings. For pouring into boiling water, add sugar, salt, let it boil, pour the fruits. Approximately 4 liters of filling is required. Shift apples with chopped turnips, you can add cinnamon. Pieces of turnip placed between apples will also be very tasty.

Once upon a time, turnip reigned on the tables. The potato was exotic overseas. Why they changed places is not clear. In terms of nutritional qualities, turnips are much superior to potatoes. Only turnips contain more vitamin C than all root crops. It also contains the main set of trace elements that we get only from food. These are calcium, magnesium, potassium, phosphorus.
Turnip yields high yields and is perfectly stored all winter without losing valuable properties. It's time to bring her back to everyday meals. Moreover, it was originally included in many of them, but for some reason dropped out or was replaced by the same potatoes.
You can remake any turnip vegetable recipe. Especially the one where it is.

Stew with zucchini, cauliflower and turnips

A light dietary dish is prepared in literally 40 minutes. from a minimal set of vegetables.

You will need:

Turnip - 3-4 pcs. - 100 kcal

Zucchini - 800g. - 192kcal

Sweet pepper - 2 pcs. - 26kcal

Carrots - 2 pcs. - 52kcal

Onion - 1pc. - 41kcal

Cauliflower - 500g. - 250kcal

Sunflower oil for frying - 1/5 cup approximately - 449 kcal

Calorie counting: 1106 kcal per 2 kg of cooked stew.

First of all, lightly boil. Leave to cool.
Better to start with turnips, as the hardest. Peel it, cut into medium cubes. Grease the cast iron pot with vegetable oil. Put the turnips and leave to simmer over moderate heat.

At this time, peel the courgette and cut into the same cubes. Mix the limp turnip and pour the zucchini on it. Season generously with suneli hops and turmeric. They will turn yellow like a turnip. We will have positive stews)). Close with a lid. Let them be saturated with aromas.

Preparing the dressing. Finely chop the onions, carrots and bell peppers. When ready, immediately spread into the pan. All in one.

Vegetables are fried immediately, then mixed and quickly come to a condition.

While the dressing is fried, the zucchini and turnips must be mixed. Look at the photo, the zucchini looks like amber.

In 10 minutes everything is ready. Mix vegetables gently and place on plates. A significant slide to make it more satisfying.

The recipe with turnips, even in the photo, is tasty, healthy and low-calorie. Perfect match.

A variation of this turnip dish is prepared with potatoes and two types of cabbage.

You will need:

Turnip - 2-3 pcs.

White cabbage - 200g.

Cauliflower - 1 head of cabbage (600g.)

Carrots - 2 pcs.

Zucchini - 400g.

Onions - 2-3pcs.

Parsley root

Green peas - 100g

Sour cream - 200g.

Potatoes - 4 pieces

Dice the turnips, potatoes and zucchini.

Grate carrots and parsley root. Chop the cabbage and onions.

Boil cauliflower and disassemble into inflorescences.

In a deep roasting pan, alternately lay the vegetables in layers:

1. White cabbage. Drizzle with sour cream and salt. Simmer for 10 minutes.

2. Peas, turnips, cauliflower. Stew again. At this time, fry the potatoes.

3. Lay out the potatoes.

4. Fry the zucchini and place in a roasting pan.

5. Fry the carrots and onions. Send to the rest of the vegetables.

6. Lay out the parsley root. Salt.

Stir the vegetables. Add liquid if necessary. You can add sourness. Why dilute a spoonful of tomato paste in cabbage broth and pour over stewed vegetables.

No spices are needed here. Even lavrushka will be superfluous.

Date of publication or update 25.10.2017

Culinary recipes

Meal during Lent

Ingredients

4 turnips, 2-3 carrots, 2 onions, 80 g green beans, 100 g green peas, 1 tbsp. a spoonful of vegetable oil, 3 tbsp. tablespoons of chopped parsley, ground black pepper, salt.

Cooking method

Peel the turnips and cut each into 6 pieces.

Peel and finely chop the carrots and onions.

Remove veins from bean pods, cut into pieces of about 3 cm.

Boil water in a large saucepan, add salt and add carrots.

Cook for a few minutes.

Then add onions, beans, green peas and cook for another 20 minutes.

When the vegetables are almost ready, add the turnips and simmer until tender.

Transfer vegetables to a colander and pat dry.

Pour vegetable oil into the vacated pan and put all the vegetables there.

Add chopped parsley and simmer for 3 minutes.

Add salt and pepper to taste.

When serving, put vegetables in a preheated dish and garnish with chopped parsley.

Turnip stew with vegetables.rich in vitamins and minerals such as: vitamin A - 55.9%, beta-carotene - 67.7%, vitamin B9 - 15.9%, vitamin C - 17.8%, vitamin K - 88.8%, manganese - 13.9%

What is useful Turnip stew with vegetables.

• Vitamin A is responsible for normal development, reproductive function, skin and eye health, and maintenance of immunity.
• B-carotene is provitamin A and has antioxidant properties. 6 mcg of beta-carotene is equivalent to 1 mcg of vitamin A.
• Vitamin B9 as a coenzyme, they participate in the metabolism of nucleic acids and amino acids. Folate deficiency leads to impaired synthesis of nucleic acids and protein, which results in inhibition of cell growth and division, especially in rapidly proliferating tissues: bone marrow, intestinal epithelium, etc. Insufficient consumption of folate during pregnancy is one of the causes of prematurity, malnutrition, congenital malformations and developmental disorders of the child. A strong association has been shown between folate and homocysteine \u200b\u200blevels and the risk of cardiovascular disease.
• Vitamin C participates in redox reactions, the functioning of the immune system, promotes the absorption of iron. Deficiency leads to loose and bleeding gums, nosebleeds due to increased permeability and fragility of the blood capillaries.
• Vitamin K regulates blood clotting. Lack of vitamin K leads to an increase in blood clotting time, a lowered content of prothrombin in the blood.
• Manganese participates in the formation of bone and connective tissue, is part of the enzymes involved in the metabolism of amino acids, carbohydrates, catecholamines; essential for the synthesis of cholesterol and nucleotides. Insufficient consumption is accompanied by a slowdown in growth, disorders in the reproductive system, increased fragility of bone tissue, disorders of carbohydrate and lipid metabolism.

still hide

You can see a complete guide to the most useful products in the appendix