home » Interesting » How to cook turnips quickly and tasty in the oven or slow cooker. Salads, porridge, steamed. Turnip dishes - quick and tasty recipes: how to prepare, photos, recommendations Lenten turnip vinaigrette

How to cook turnips quickly and tasty in the oven or slow cooker. Salads, porridge, steamed. Turnip dishes - quick and tasty recipes: how to prepare, photos, recommendations Lenten turnip vinaigrette

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 the 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 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 (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 prepare 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 a sweet variety of turnip. 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).
At 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 meat 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 tomato paste and a spoonful of sour cream, spices and a little crushed garlic on top.
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 a few minutes (in boiling water).
After this, place the turnips in a saucepan (with boiling water or broth)
Add grated carrots, chopped onions (you can use zucchini, cauliflower, broccoli).
Salt the soup and season to taste

IMPORTANT: Turnips should be cooked for children by steaming, multicooking, baking or boiling.

Video: “10 unique healing properties of turnips Three ways to prepare steamed turnips 7 turnip recipes”

It’s hard to believe, but a tasty and healthy root vegetable, a symbol of simplicity from a Russian proverb, has been with us for 4 thousand years. Europeans and Asians did not even suspect the existence of potatoes, but they had already noticed the outstanding taste, nutritional and healing properties of the crispy yellow root vegetable.

Dishes made from raw turnips should be consumed with caution by people suffering from gastritis, and for everyone else, the heroine of the fairy tale about the bug and the mouse will be an excellent vitamin addition to the everyday and holiday table. The compatibility of turnips with other products is difficult to overestimate: the universal root vegetable is equally good in vegetarian soups, in meat dishes, and even as a single dessert.

Fried turnips with onions

An interesting side dish when hot, when cooled, it turns into a light vegetable appetizer. Onions and turnips processed in this way retain many beneficial substances and are both light and nutritious.

Cooking time - 25 minutes.

Servings - 2 pcs.

Ingredients

Servings: – + 2

White turnip 500 gr.
Bulb onions 200 gr.
Vegetable oil 100 ml
Chicken egg 1 PC.
Wheat flour 2 tbsp.
Granulated sugar 1 tsp
Salt ½ tsp.

25 min. Seal

Here is such a simple and affordable recipe that the pickiest eaters will love. And there is nothing to say about the benefits of this recipe - this is a wonderful light dinner for everyone who takes care of their figure.

Turnip with minced meat and herbs

A simple recipe that will please a lover of minced meat dishes who is tired of banal cabbage rolls. Beef can be replaced with other meat of your choice.

Ingredients:

White turnip – 6-8 pieces.
Beef (pulp) – 400 grams.
Margarine or butter – 100 grams.
Chicken egg – 1 piece.
Onion – 1 small or 1/2 large onion.
White bread - 2 slices.
Wheat flour – 1 tbsp. spoon.

Ground black pepper, salt, nutmeg - to taste.

Cooking method:

Pass the beef through a meat grinder twice.
Chop and lightly fry the onion until translucent.
Mix the minced meat with softened butter or margarine, add soaked white bread, onion and spices.
Boil the turnips until half cooked. Cut off the tops of the turnips and carefully remove the core with a spoon or sharp knife, without damaging the walls of the root vegetable.
Stuff the turnips with minced meat, wrap them in thick thread that will withstand heat treatment and simmer in a small amount of water until tender.
Grind the removed turnip cores and mix with flour to prepare a simple white sauce. If desired, you can add parsley or dill to it.
Before serving, pour the sauce over the stuffed turnips.

Turnips stuffed with semolina porridge

The dish is ideal for breakfast or a healthy vitamin afternoon snack. Even children will be interested in such an unusual serving of semolina porridge, and the dish is not difficult to prepare.

Ingredients:

Turnips - 8 medium-sized pieces.
Thick semolina porridge - 2 cups.
Butter – 100 grams.
Granulated sugar – 1 tbsp. spoon.
Powdered sugar - for serving.

Cooking method:

Wash the turnips, remove any damaged areas, place them in a saucepan, cover with hot water and bring to a boil.
Drain, remove turnips from pan, rinse again, and remove green tops, if any.
Place the prepared turnips in salted boiling water and cook until soft.
Remove the skin from the boiled turnips and cut off the caps.
Carefully remove the center from the turnips, grind the resulting mass with semolina porridge, butter and sugar.
Stuff the turnips with the resulting mixture, add a piece of butter to each, and cover with a lid.
Bake in the oven at 180 degrees until done.
Sprinkle the finished turnip pots with powdered sugar.

The resulting dish will interest both adults and children, and the new presentation form will make your picky eaters take a fresh look at semolina porridge. The dish turns out to be very unusual and tasty.

Fluffy turnip puree for garnish

An unusual recipe for modern people. However, in Russian restaurants, turnip puree is a common and popular side dish. Of course, this puree differs in taste from the usual potato puree, but the high sugar content and low starch content makes this puree a very healthy and original side dish.

Ingredients:

White turnip – 8-10 pieces.
Milk or cream – 200-250 ml.
Butter – 40 grams.
Breadcrumbs - 1/3 cup.
Sour cream – 1/3 cup.
Salt - to taste.

Cooking method:

Peel the turnips, add water and cook until the pulp is completely softened.
Using a masher or blender, grind the boiled turnips into a homogeneous mass. Don’t wait for the root vegetable to cool down – it’s easier to crush the turnips while they’re still hot.
Add butter, milk, crackers, eggs to the mashed turnips and mix thoroughly. If you use a blender, the mixture should be soft and airy.
Place the finished puree into portioned ceramic bowls or molds, brush with sour cream or butter and bake in an oven preheated to 200 degrees for 10-15 minutes.
Turnip puree can be served with any sauce or fish and meat dishes. This is a wonderful side dish, with a delicate and rich taste.

Bon Appetit everyone!

Traditional turnip salad with apple and carrots

Inexpensive vegetables and fruits available to everyone, simple preparation and a real vitamin bomb: tasty and healthy. The salad is very healthy and is suitable for those who want to lose weight quickly and tasty. A great addition to any meat dish!

Ingredients:

White turnip – 2-3 pieces (medium size).
Carrots – 1 piece.
Sweet and sour apple – 1 piece.
Vinegar (3%) – 3 tbsp. spoons.
Vegetable oil – 3 tbsp. spoons.
Green onions – 20-30 grams.
Salt and pepper - to taste.
Dill, parsley - to taste.

Cooking method:

Peel and finely chop or grate the carrots and turnips.
Add finely chopped green onions, pepper and salt to the vegetables.
Mix oil and vinegar and season the salad with the resulting mixture. Mix everything carefully.
Peel the apple and cut into thin slices; to prevent them from darkening, moisten them with vinegar or citric acid.
Place the prepared dish in a salad bowl and garnish it with apple slices and finely chopped dill and parsley.

The salad turns out very rich and tasty! And cooking it is a pleasure. Try it, you definitely won’t regret the time spent. Bon appetit everyone!

Turnips have recently been very rarely used by housewives in cooking. However, this is completely in vain, because the vegetable contains a large amount of vitamins and minerals. Since ancient times, turnips have been extremely popular; they were stuffed, eaten raw, cooked in porridge, and baked in the oven.

It is believed that the first turnips appeared in Europe, the Middle East and Central Asia. Vegetables were the main food for the poor. Scientists believe that it was this root vegetable that saved thousands of lives in times of famine. However, turnips were not included in the rank of products that would become favorites for many years. The specific taste of turnips, with a slight aftertaste of mustard, played a key role in this.

In Rus', they treated root vegetables more favorably. It has been the basis of many delicious dishes. But with the advent of potatoes in the Russian Empire in the mid-19th century, the turnip lost its position, was undeservedly forgotten and practically disappeared from the tables. Nowadays, turnips are almost never sold in supermarkets, and at the market they can only be found among avid summer residents. However, some housewives are beginning to introduce the ruddy vegetable into their family’s diet.

What advantages does the vegetable have?

The root vegetable contains many useful substances, and its consumption benefits the body.

Rich in carotene, vitamins C and B, fiber, ascorbic acid, calcium, iron, magnesium, phosphorus, selenium, zinc, manganese and mineral salts.
It perfectly counteracts inflammatory processes, accelerates the metabolic process, and has a diuretic effect.
Supports the immune and nervous systems, and also restores tissue structure.
Quickly satisfies hunger, indispensable for dietary nutrition and the prevention of obesity.
Reduces blood pressure.
Prevents the formation of blood clots.
Due to the content of sulforaphane, it prevents cancer, as it slows down the degeneration of malignant cells.
Maintains stable blood sugar levels.
Absorbs toxins and removes harmful substances from the body.
Reduces the risk of inflammation in the colon.
Good for the eyes.
Protects blood vessels from destruction.
Reduces the risk of developing arthritis and osteoporosis.
Promotes active growth of hair and nails.

Who can't?

Despite the fact that many healthy dishes can be prepared from the vegetable, it nevertheless has a number of contraindications:

contains glucosinolates, and if you have thyroid problems, you should limit your consumption of this root vegetable;
oxalic acid promotes the formation of kidney stones, so use turnip greens carefully;
If you are susceptible to gastritis, gastric ulcers, colitis and liver inflammation, then you should not eat the root vegetable raw.

Light and sophisticated

This light turnip salad is simple to prepare but very delicious. Your guests and family will love it.

Ingredients:

turnip – 250 grams;
white cabbage – 350 grams;
carrots – 200 grams;
cranberries – 75 grams;
parsley;
honey – 50 grams;
salt - to taste;
olive oil – 1 tbsp. spoon.

Preparation:

Chop the cabbage into thin strips.
Peel the vegetables and grate on a coarse grater.
Grind 50 grams of cranberries with honey.
Mix vegetables, season with vegetable oil and honey mixture.
Garnish the salad with the remaining berries and parsley.

Italian pasta

This Italian recipe will appeal not only to pasta lovers, but also to those who adore hot and spicy dishes.

Ingredients:

turnip tops – 300 grams;
pasta – 200 grams;
chili pepper – 0.5 pieces;
olive oil – 1 tbsp;
garlic – 2 cloves;
crackers – 100 grams.

Preparation:

Boil water and add the turnip tops and pasta.
Squeeze the garlic and sauté it in hot olive oil for five minutes.
Place the finished tops and pasta in the pan. Stir in garlic and simmer for a couple of minutes.
Place on plates and sprinkle croutons on top.

With carrots

The dish will not leave anyone indifferent. It can be used as a sweet side dish or served with tea. Such a delicious dessert can be served to guests on the festive table without a twinge of conscience.

Ingredients:

turnip – 4-5 pieces of medium size;
carrots – 5 medium-sized pieces;
sugar – 3 tablespoons;
ground ginger – 2 teaspoons;
butter – 50 grams;
salt.

Preparation:

Peel the carrots and turnips and cut into slices.
Pour water into a separate container, add salt and boil the vegetables for twenty minutes.
Remove the prepared vegetables from the water and dry.
Melt the butter in a saucepan, add sugar, ginger, turnips and carrots. Mix thoroughly and simmer for ten minutes over low heat.

Casserole

If you are a fan of casseroles, then you should definitely try this dish. The baked turnip turns out very tender and juicy.

Ingredients:

turnip – 500-600 grams;
chicken eggs - 2 pieces;
butter – 100 grams;
breadcrumbs - 2 tablespoons;
cream 20% - 250 grams.
salt.

Preparation:

Peel the vegetable and boil in slightly salted water.
After draining the water, mash with a fork, add cream, butter and stir.
Beat the eggs and pour them into the vegetable mixture.
Grease a baking dish or frying pan with butter, sprinkle with breadcrumbs and add puree.
Place the pan in a preheated oven at 180 degrees for 30 minutes.

Soup

Modern soups are the culinary descendants of ancient stews. Try this wonderful first course and you will become a devotee.

Ingredients:

water – 2 liters;
turnip – 5 pieces of medium size;
onions – 1 piece;
allspice – 2 pieces;
cloves - 2 pieces;
black peppercorns – 5 pieces;
bay leaf - 3 pieces;
parsley;
dill;
garlic – 3 cloves.

Preparation:

Pour water into a saucepan, add salt and bring to a boil.
Finely chop the onion and the turnip into cubes.
Add vegetables to boiling water and simmer for about twenty minutes.
Five minutes before readiness, add spices and crushed garlic.
Finely chop the greens.
Pour the stew into bowls and sprinkle with dill and parsley.

Gratin

Ingredients:

turnip – 4 pieces;
Dutch cheese – 100 grams;
butter – 200 grams;
boiled water – 1 glass;
cream 20% - 100 ml;
garlic – 3 cloves;
greenery;
black pepper;
salt - to taste.

Preparation:

Peel the root vegetable and cut into thin slices.
Squeeze the garlic.
Grate the cheese on a coarse grater.
Melt butter in a frying pan.
Without removing the pan from low heat, add layers of vegetables, cheese and finely chopped herbs.
Pour in water and cream.
Salt, pepper and add garlic.
Place the pan in a preheated oven at 180 degrees for half an hour.

Having tried turnip dishes once, you run the risk of becoming a true fan of this root vegetable. Moreover, it is not only very tasty and satisfying, but also has many beneficial properties.

Jan 21, 2017 Olga

Not every modern housewife knows what to cook from turnips quickly and tasty. The recipes are very diverse. It’s not difficult to bring them to life, and the result will delight the most discerning gourmets.

The dishes turn out aromatic and appetizing. These could be salads, side dishes or desserts.. Search by tags at the bottom of the article or in the “” section. They are suitable for dinner, or for...

There I have already given several interesting recipes. Here I will briefly repeat the main positive aspects:

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Turnips are low in calories.
It contains many vitamins and valuable microelements.
It contains glucosinolates, indole-3-carbidol.

Pay attention to the presence of goitrogenic compounds! If you have problems with the thyroid gland, it is better to discuss the menu with an endocrinologist.

Turnip dishes: recipes - quick and tasty

The easiest way to cook turnips is in a slow cooker. It is washed, peeled, cut into cubes. Then salt, add black pepper, half a teaspoon of turmeric. Start the “Extinguishing” mode and wait for the “beeps”. Serve with butter on the side.

The food doesn't look very good, but the taste is quite decent. For those who are not too lazy to “conjure”, I offer other options.

Baked turnips - recipe

You will need:

2 medium-sized root vegetables,
50 g butter,
lemon zest,
ground ginger on the tip of a knife.

What to do:

Peel the vegetables.
Cut into irregularly shaped slices.
Mix with remaining ingredients.
Add salt.
Place in a fireproof container.
Top with heavy cream if desired.
Bake in the oven until soft.

I like to sprinkle with grated Lambert to help it melt and lightly brown.

Fried turnips, recipe:

To prepare 2 servings, you will need a modest set of ingredients:

average root vegetable grams 300-400,
bulb,
5 g salt,

Procedure:

Heat vegetable oil (100 ml) in a frying pan.
Place finely chopped onion and sauté it.
Add turnip slices (handle them as you would potatoes).
Add some salt.
Fry without a lid.
Don't forget to stir.

If a crust has formed and the inside of the slices is still dense, reduce the heat and cover. In a couple of minutes everything will be as it should!

For flavor, add spices: cardamom or parsley leaves. I liked adding paprika or . They give a beautiful shade and subtle flavor.

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Steamed turnips - cooking recipes

Is there at least one person who is not familiar with the expression “easier than a steamed turnip”? Usually this is where knowledge of the issue ends. Well, it's time to fill the gap. I will be happy to do this on the pages of my blog 😉

It's really easy to make. I offer two options:

Cut the root vegetables as desired, pour in oil, place in a clay pot, pour in 2-3 tablespoons of sour cream, and place in the oven. Cover the top with foil. Leave for 1-1.5 hours.
Wash the vegetables, chop, add salt, add cream and black pepper. Place in the multicooker on the “Stew” mode. We set the time to standard, in my unit it is 1 hour. If you wish, wait another half an hour, but this is not necessary.

The benefit of steamed turnips is that they are easily digestible.

The root vegetable takes a little longer to cook than potatoes. But in terms of the balance of nutrients, it is significantly ahead of it. This dietary dish is suitable for everyone. Now I’ll go and make a puree out of it (the multicooker just beeped)!

The fact is that I caught a cold while hiking along the Azish-Tau ridge. As I climbed to the grotto, drops from the ice “stalactites” fell down my collar. Now I have a fever and no appetite. The only thing I want is this puree and tea with. It's good that I have a reserve 😉

Other turnip dishes - tasty and healthy

Puree soup with lentils, cabbage and turnips . A filling, low-calorie lunch that's gluten-free. It is delicious, it has a lot of protein, fiber, and vitamins. And it cooks quickly in a slow cooker. Tempting? Then let's get started!

We will need:

0.5 cups,
0.5 tsp curry,
2 cloves of garlic,
turnip,
small fork.
large tomato,
carrot,
young zucchini,
2 liters of water,
corn oil,
salt, spices (thyme, turmeric, garlic - whatever you like).

Procedure:

Fry the onions and carrots.
Throw the roast, turnip cubes, cereal, cabbage inflorescences, etc. into salted boiling water.
Keep over moderate heat until done.
Cool.
Grind with a blender.

The recipe will not suffer if you put beans or beans instead of lentils. If you are in good health, add smoked pork ribs to the broth. I don't show off like that.

Turnip soup with barley . I really like it, but it takes time. And as you know, I like to spend it away from the kitchen.

The dish is called Scottish stew, but what do the Scots have to do with it? And despite the fact that we should not forget the classics. The recipe was ironically described by Jerome Klapka Jerome in the famous work “Three in a Boat, Not Counting the Dog.”

George ... found this a great advantage of Scottish stew: you could get rid of such a mass of unnecessary things!

We will leave the water rat, cracked eggs and a piece of cake to the heroes of the work 😉 Let’s take only what is really useful (as it should be website).

My recipe was honestly spotted in a cafe near Tuapse and slightly modified. There is no meat in it. It is completely dietary. Here's a proven step-by-step guide:

Soak half a glass in the evening.
In the morning, rinse and drain in a colander.
Saute the onion and carrots in 2-3 tablespoons of vegetable oil. I took olive oil. If you have it, throw in the grated one. Use a sauté pan, not a frying pan.
Add pearl barley.
Warm up together.
Throw in the prepared turnip cubes.
Pour in water until it is four times the volume.
Cook until the cereal is ready. Keep on low heat at a barely noticeable boil. This will take about an hour. Take your time! Be patient.
Adjust the thickness with broth or vegetable broth.
15 minutes before removing from heat, add salt, pepper and bay leaf.

The soup should be thick, like goulash. Yesterday's is even tastier. When serving, season it with sour cream or chopped herbs.

So we figured out the recipes. Turnip is a traditional product of Slavic cuisine. I advise you not to bypass her at the market, but to get to know her better. After all, now you know what to cook from turnips quickly and tasty. To do this, you don’t have to “dance” at the stove for hours to surprise your household with original

There were times when in Rus' they cooked soups and porridges from turnips, steamed them, made kvass and butter, baked pies with it, stuffed geese and ducks with it, fermented and salted turnips for the winter, ate raw root vegetables and young leaves as salad.

1. Turnip and/or kohlrabi salad.

Wash turnips and/or kohlrabi, carrots (1 piece each), peel and grate on a coarse grater. Finely chop green onions, parsley, cilantro (1-2 tablespoons each). Mix everything, add salt, season with vegetable oil or mayonnaise.

2. Turnip soup.

Until the 19th century, the word “soup” was practically never used in cooking, but stews occupied their rightful place in Russian cuisine. Chowder was any dish, most of which was liquid - kvass, milk, meat, fish, mushroom or vegetable broth. Vegetables added to the stew should only highlight and in no case interrupt the taste of the main component of the stew.

Pour 1.5 liters of cold water into a large saucepan, add salt and bring to a boil. Chop the onion, cut the turnips into cubes. When the water boils, add the vegetables to the pan and cook until the turnips can be easily pierced with a knife. 10 minutes before readiness, add allspice, cloves and finely chopped garlic to the stew. 2-3 minutes before the end of cooking, add chopped dill and parsley, pour the stew into bowls and serve immediately.

Ingredients: water – 1.5 l, turnip – 5-6 pcs., onion – 1 pc., allspice peas – 2 pcs., cloves – 2 pcs., black peppercorns – 4 pcs., bay leaf – 2 pcs., parsley – 1 tbsp. spoon, dill - 1 tbsp. spoon, garlic - 2 cloves.

3. Turnip or repnitsa - a dish of grated turnips with cereal.

Recipe by V.I. Dahl: “Boiled or steamed turnips are kneaded, mixed with malt, sometimes with oatmeal, poured with water and placed under the lid in a cooling Russian oven to simmer.”

Malt is a product of artificial germination of cereal grains, mainly barley grains. Oatmeal is flour made from oat or barley grains, which are pre-steamed, dried, fried, peeled and pounded.

4. Modern turnip with millet in a pot.

Wash the turnips, clean them, cut them into cubes. Mix with millet, put in a pot, salt and sugar to taste, add butter. Pour boiling water or hot milk. Close the lid and place in the preheated oven on a moderate setting; when the liquid is absorbed, turn off the stove and leave to simmer for another half hour.

5. Turnips stuffed with mushrooms.

Recipe V.A. Levshina, “Russian Cookery”, 1816: “Bake turnips in hot ashes, peel off the skin and hollow out the middle of each. Chop the boiled porcini mushrooms finely, season with nutmeg, rub with butter and stuff the turnips. Moisten with poppy milk, put in a frying pan and, covering, bake in the oven.”

6. Stuffed turnips - a modern recipe.

Peel the turnips, add salt and boil until tender. Drain the water, trim 1 cm off the top of the turnips and scoop out the pulp with a teaspoon, being careful not to damage the edges.

Boil an egg hard and chop. Boil the mushrooms, chop finely and fry with onions until golden brown. Mix with egg and finely chopped herbs, stuff turnips, close with cut tops. Place the turnips in a baking dish, add 1-2 cm of water and bake in the oven until done.

Ingredients: turnip – 6 pcs., porcini mushrooms – 300 g, onions – 50 g, butter – 50 g, egg – 1 pc., parsley or dill – 10 g, salt, pepper – to taste.

You can stuff turnips with meat, vegetables and even fruits.

7. Turnip gratin.

Wash and clean the turnips, cut them thinly. Finely chop the garlic. Grate the cheese on a coarse grater.

Melt the butter in a frying pan over low heat. We spread a layer of turnips, a layer of cheese on it, a layer of herbs. Pour in a small amount of cream and broth, salt and pepper, add garlic. We continue to alternate layers until we run out of ingredients. Meanwhile, the contents of the pan will begin to simmer slowly.

Place the pan in the oven, preheated to 180 degrees, and bake for about 20 minutes until golden brown. Serve hot.

Ingredients: turnip – 4 pcs., garlic – 4 cloves, cheese – 100 g, butter – 4 tbsp. spoons, chicken broth - 100 ml, cream - 100 ml, herbs, salt, pepper - to taste

8. Fried turnips.

Turnips are fried in a frying pan in oil like potatoes. Mushrooms and onions are added for a rich taste. The mushrooms are pre-boiled, cooled, and cut into strips. Turnips are cut into cubes. Fry the turnips until soft and golden brown, add the onions, then after a minute the mushrooms. Salt and pepper everything to taste. Served hot.

9. Turnip puree.

The turnips are finely chopped, placed in a saucepan, filled with water, salted, and boiled until soft. The broth is drained, butter and warm milk are added, and beaten with a mixer.

10. Chicken/duck stuffed with turnips.

Turnip pieces are fried in a frying pan in oil, salt and pepper. Stuff the chicken/duck with turnips. Bake in the oven until done.

11. Candied turnips.

Layer thin slices of turnip into the jar. Brush each layer with honey. Place the jar in a cool place for a day, and then put it in the refrigerator.

12. Turnip chips.

Root vegetables should be peeled, cut into thin slices and dried for 1-2 days, stored in a paper bag. Of course, turnips taste little like potato chips, but they have much more benefits, and it’s no more difficult to kill a worm with its help. I'm trying to dry it in the oven.

13. Salted turnips.

Recipe by N.P. Osipov, “Ancient Russian housewife, housekeeper and cook,” 1790: “peel the skin from the turnip, crumble it into thin layers, put this layer in a tub, sprinkle with salt and cumin and continue this until until the tub is full. After that, pour in enough water to cover the top layer. Put cabbage leaves on top and, covering with a clean rag, put a circle, then a stone and put it in the cellar.”

Various first courses, such as rassolnik, were seasoned with such turnips.

14. Pickled turnips.

During fermentation, the juice is separated from the turnip cells due to salt, as well as mustard and essential oils, and therefore, pickled turnips have a unique taste. It is due to the mustard oil content that turnips have such a pungent taste and smell.

Wash the turnips and carrots well under cold water and trim the tails. Peel the carrots, do not peel the turnips. If the turnip is very large, cut it in half or into 4 pieces. Prepare the brine by boiling water with salt. Let the brine cool. Place turnips and carrots in a barrel or other container in several rows, between which place red hot pepper. Pour the prepared brine into the contents of the barrel so that it completely covers the turnips and carrots. If the turnip floats, place a weight on top. Place the barrel in a cool, dark place. After 45 days, pickled turnips are ready to eat. Turnips must be stored in brine, but you can transfer them to a smaller container or jars by adding brine. Before eating, wash, peel and chop the turnips along with the carrots.

Ingredients: turnips and carrots in equal quantities, red hot pepper - to taste. Brine – 1 liter of water 60 g of salt.

And you can also try baking turnips in foil over coals. If potatoes are baked for 20-30 minutes, then turnips are probably a little longer. published

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