What healthy dishes can be prepared from turnips. Forgotten turnip dishes. The best recipes How to cook turnips in the oven - it doesn't require training

Famous chefs from all over the world publish recipes for quick, tasty and unusual turnip dishes in their books. What is “veal ear in pots” by Konstantin Ivlev, “Coleslaw” by Jamie Oliver, “Chicken with turnips” by Gordon Ramsay. Therefore, it is worth taking a closer look at the root crop.

Turnips have a rich composition of vitamins and minerals, among which the leaders are vitamin C and potassium, and at the same time they are a low-calorie root vegetable (along with carrots and dill). Essential mustard oil gives the vegetable its specific aroma.

Energy content and useful components of turnips:

Nutritional value	Amount per 100 g, %
squirrels	1,5
fats	0,1
carbohydrates (sugars)	6,2 (5,9)
cellulose	1,9
water	89,5
calorie content	32 kilocalories
Vitamins:	Content in mg
thiamine (vit. B1)	0,04
riboflavin (vit. B2)	0,03
nicotinic acid (vit. B3)	0,4
pantothenic acid (Vit B5)	0,2
pyridoxine (vit. B6)	0,09
folic acid (vit. B9)	0,015
ascorbic acid	21
tocopherol (vit. E)	0,03
vitamins K	0,001
Micro and Macroelements:
potassium	238
calcium	49
phosphorus	34
sodium	17
magnesium	17
iron	0,9

Health benefits and harms of vegetables

Beneficial properties of turnips when consumed regularly (weekly):

Despite the wide range of positive qualities of turnips, not all people are recommended to consume them.

Turnips will do more harm:

How to select and store turnips

When buying turnips in a store or market, you should opt for dense, heavy, smooth, medium-sized tubers of uniform color, without dark spots. If the turnip is large, light and soft, it means it has been stored for a long time and the inside has become porous and less juicy.

The taste of such turnips is less pronounced, it is dry and difficult to chew. No less important when purchasing is the type or variety of turnip, and there are about 50 of them. A standard turnip weighs about 50 g, and such an outstanding variety as “Russian Size” allows you to grow tubers up to 2 kg.

The color scheme of different varieties is varied (white, yellow, purple-white, red, orange), and leaf turnips can also be salad greens. There are two ways to store turnips: in the refrigerator (vegetable drawer) for about 1 month or in the cellar (2-3 months).

You can freeze it by first peeling it and cutting it into pieces. In this way, it is stored for 2-3 months without losing its beneficial properties.

Secrets of cooking turnips

Since turnips are consumed raw, stewed, boiled, steamed, fried, as well as pickled, pickled and dried, there are several useful secrets for its preparation.

Namely:

Different countries have their own preferences for consuming turnips:

• in France they love it stewed with meat and vegetables;
• Turks use it to prepare salads with yogurt;
• Residents of Korea and Japan prefer to pickle;
• in China it is dried and eaten with soy sauce;
• In Russia, rye soup (repnitsa) was previously prepared from turnips.

Step-by-step turnip salad recipes

Turnip recipes (be it salad, soup, casserole, stew or roast) are prepared quite quickly (up to 1 hour) and do not require special cooking skills, and the finished dishes are piquant, aromatic, tasty and light.

Turnip salad in sour cream

Sour cream highlights the specific taste of turnips and adds creaminess to the salad.

Components	Preparation	Notes
sweet turnip -1-2 pcs. carrots – 1 pc. Daikon radish - 1 pc. cabbage – 0.1 kg pumpkin -100 g fresh cucumber	Cut raw vegetables and mix in a bowl, add salt and combine with sour cream (serve the salad immediately)	The salad is crispy, juicy, ideal with meat

Salad with apples and turnips

Apples and turnips are a great combination for a light summer snack or as a side dish.

Raw vegetable salad with turnips

This is a version of winter Coleslow from English chef Jamie Oliver.

Products	How to cook	Comments
turnip - 1-2 roots carrots – 2 pcs. red apple – 1.5 pcs. lemon juice cabbage – 200 g red onion -1 head sour cream/yogurt/mayonnaise - 2 tbsp. l. salt, pepper, parsley	Finely chop the cabbage and cut the onion into strips. Grate apples and carrots. Mix vegetables with dressing, pour over juice and sprinkle with chopped parsley.	Fragrant, juicy, crispy salad with lots of vitamins (what you need in winter)

Summer salad with turnips

Turnips are so versatile that options with different berries also have their fans. For example, in Karelia, “summer soup” is prepared from boiled turnips and lingonberries, which is served with bread.

Here is a version of salad with currants:

Meat salad with turnips

Salads with any type of meat will add satiety to a dish with turnips. An excellent alternative to the beloved Olivier.

Variation on the theme of Chinese salad:

Ingredients	Algorithm of actions	Notes
turnip -1 tuber raw beef/pork – 300 g cucumber - 1 pc. honey - 2 tbsp. l. vegetable oil – 1/3 cup mustard sauce -3 tbsp. l. toasted sesame seeds -1 whisper	Cut the meat into strips and fry until cooked in a frying pan with some oil. Chop the vegetables too. Combine with meat. Pour in the sauce (melted honey + mustard). Sprinkle sesame seeds on top.	The dressing can be replaced with aromatic heated oil with herbs (dill, oregano), carrots and a clove of garlic would be appropriate

First meal

Turnip dishes and recipes for quickly and deliciously cooked turnip soups occupied a special place in ancient cooking. There are so many options you won’t find in old books on tasty and healthy food.

Peasant soup with turnips

Peasant is the name given to the first dish, which is prepared with the addition of some kind of cereal (usually millet) to increase density and satiety. Often, the soup resembles thin porridge or stew without the addition of meat ingredients, with a large number of inexpensive vegetables available.

One of the variants of peasant borscht:

Products	Cooking steps	Notes
turnip - 3 roots parsley root - 2 pcs. carrots - 1.5 roots beets - 1.5 pcs. water -1.3 l onion - 2 heads potatoes - 2 pcs. cabbage - 250 g millet - 50 g yolk from 2 eggs sorrel - 1 bunch	Add chopped turnips, parsley, carrots, beets, millet to boiling water and cook until half cooked. Pour into pots, add diced onions, potatoes, cabbage. Salt and add spices to taste. Place in the oven for 20 minutes, then carefully place the sorrel cut into strips on top and simmer for a few minutes. Garnish the soup poured into bowls with sour cream whipped with yolks.	An excellent tasting vegetarian soup that children and adults will enjoy.

Another non-standard version of soup from Jamie Oliver. The culinary master rightfully considers it one of the most delicious and at the same time dietary soups.

Components	How to cook	Chef tips
chicken soup - 1 carcass pink radish - 2 pcs. fresh parsley - 1 handful bay leaf - 4 leaves iodized salt, ground pepper fennel - 1 bulb small turnip - 2-3 heads carrots - 1 root vegetable grated horseradish green peas - 2 handfuls green beans - 2 handfuls celery leaves - 1 handful spinach leaves - 2-3 leaves olive oil sour cream - 250 g	Boil the chicken with bay leaf and herbs, add salt. Add peeled and diced carrots, turnips, and radishes. Cook for another half hour. Add the beans and cook for another 7 minutes. After turning off the stove, add peas. Divide the chicken into portions. Serve the soup hot with sauce (sour cream + horseradish + salt + a few drops of olive oil)	Radishes can be replaced with potatoes, and green beans with green beans. You can prepare a hearty soup in winter (using frozen greens and peas) and in summer.

Vegetable soup with turnips in mushroom broth

For fans of vegetarianism, a combination of turnips and mushrooms will provide a nutritious gastronomic variety. Because mushrooms enrich the soup with protein (so necessary for the muscular system) and give an unforgettable aroma and rich taste.

Turnip dishes are very diverse. Recipes step by step and an accurate explanation will help you make a very tasty dish.

Pumpkin soup with turnips

Soup with a truly Russian set of products:

Components	How to cook	Chef tips
onion turnip - 0.5 heads carrots - 0.5 pcs. garlic - 1 clove turnip tuber - 150 g pumpkin – 150 g milk - a third of a glass ground paprika black pepper powder black mustard seeds – 1/2 tsp. salt as desired	Pour boiling water over the turnips for 15 minutes to remove the bitterness, then cut into squares. Chop pumpkin, garlic, onion and carrots. Then fry the onion and garlic with mustard in oil until golden brown, add carrots, turnips and pumpkin. Simmer for 10 minutes. Pour in boiling water and cook until the vegetables are soft. Beat the soup with a blender, pour in milk, sprinkle with pepper.	Ready-made puree soup will perfectly dilute the children's menu

Vegetable okroshka with turnips

Okroshka is a traditional cold soup of national Russian cuisine. Turnips will come in handy here too.

What is necessary	How to cook	Comments
bread kvass - 1 l head of cauliflower 1 carrot green onions 2 chicken eggs or 4 quail eggs 3 tbsp. l. sour cream 10% mustard, fresh dill, salt 1 tsp. Sahara	Boil cabbage with turnips and carrots. Chop the cucumbers into cubes and mix. In a bowl, mash the green onions with salt. Separate the boiled eggs, add the whites to the vegetables, and grind the yolks with mustard. In a saucepan, mix green onions + yolks + sour cream + sugar and salt + kvass + vegetables. Serve okroshka with dill	A complete summer lunch, very refreshing

Ribollita

Italian vegetable soup of thick consistency, with the addition of beans, bread, butter, vegetables, cheese, which is consumed mainly in the winter season.

Ribollita with turnips:

What is necessary	How to cook	Comments
2 turnips 250 g beans 2 onions 2 carrots 3 stalks of celery 3 cloves garlic 300 g cabbage 4 pieces of stale bread 350 g tomato paste olive oil dry herbs	Soak the beans overnight, then cook. Leave some of the bean broth. Cut turnips, celery, carrots, onions and garlic into cubes and simmer in a pan with oil for about half an hour. Add tomatoes and herbs and simmer for another 5 minutes. Add beans and their broth, cabbage and bread. Boil for 5 minutes. If the soup is very thick, dilute with boiling water and cook for another half hour.	The soup should be thick, rich and satisfying.

Second courses

Turnip dishes (recipes can be prepared quickly and tasty, guided by a step-by-step description of the process) are inexpensive.

They are easy to prepare in any container:

• in a slow cooker;
• in a pot;
• in a frying pan;
• in cast iron.

The dishes are satisfying and low in calories, unlike potatoes (76 kcal) or rice (334 kcal). This is why they can be safely included in dietary nutrition for those who closely monitor their diet.

Boiled turnips with sour cream

The simplest recipe for which you need to boil the root vegetable for 20 minutes (after soaking it in boiling water to remove the bitterness), add salt. Make puree and add sour cream.

It is better to serve the puree warm, garnished with herbs.

Turnip in milk sauce

An old recipe from the book “On Tasty and Healthy Food,” published in 1977, edited by L.I. Vorobyova:

Turnips with fish in chicken broth

A fairly common combination of fish or seafood (mussels, shrimp) with turnips in culinary encyclopedias.

Example:

Turnips stewed in sauce

Turnips reveal their aroma best when stewed in meat broths, resulting in a rich taste and light texture of the dish.

Example recipe:

Ingredients

Cooking steps

Turnip is a very healthy and satisfying root vegetable.

Unfortunately, after the advent of potatoes, turnips began to be used much less frequently, although they are more healthy and less caloric.

It’s worth learning the benefits and simple recipes for turnip dishes in order to experience its unique taste and diversify the diet of yourself and your loved ones.

Properties of turnips that we forgot about:

• cancer prevention;
• liver cleansing;
• cholesterol reduction;
• preventing heart disease;
• digestive system support;
• weight loss;
• preventing cell DNA changes;
• preventing arthritis;
• prevention of cataracts;
• bone maintenance and growth.

This vegetable should be consumed regularly. However, there are secrets in how to prepare and choose it.

We prepare and choose correctly, we understand the important nuances

There are not as few recipes for turnip dishes as it seems. To be absolutely sure that the dish will work out, you can simply replace the potatoes with turnips in any recipe.

Turnips can be used in soup, porridge, main courses, desserts, as well as raw. Despite the fact that this is a rather filling vegetable, it is a dietary product, so you don’t have to be afraid of gaining extra weight by eating it instead of potatoes.

If the root crop is not properly cared for, it can produce bitterness. To prevent this from happening, it is necessary to properly fertilize the plant and monitor the soil. You can't water too much and you can't water too little. After watering, it is necessary to sprinkle the wet areas with dry soil.

Advice on how to cook turnips so that they do not become bitter: if it does happen that the fruit has grown bitter, before eating it is recommended to cut it into small cubes, pour boiling water over it and leave for 10-15 minutes under a closed lid. Then drain the water and you can begin further cooking.

In order to choose the right root vegetable in a store or market, you need to pick it up and roughly estimate its weight. It must significantly exceed the visual weight of the product. If it is soft, there may be voids in it (this can happen due to improper care during cultivation). Also, when choosing, it is better to take a fruit with stems of at least 15 cm.

The list of things you can cook with yellow turnips is quite long. You should choose the most delicious and healthy recipes from it.

How to cook turnips in the oven - it doesn't require training

Steamed

To prepare steamed turnips, you need to take a ceramic dish, put one vegetable cut into slices, circles or cubes there, add 3-4 tablespoons of water, add salt to taste. If you take more water, the root vegetable will not be steamed or boiled. The root vegetable must be baked in the oven at 180° for 1-1.5 hours.

The simple cooking process is summarized in two photos:

Baked

To prepare baked root vegetables, you need the following ingredients:

• turnip - 2 pieces;
• 1 carrot;
• 1 onion;
• salt;
• garlic;
• Bay leaf;
• dried herbs;
• pepper, spices to taste.

It’s easy to bake root vegetables in the oven:

1. All vegetables must be cut into fairly large cubes, placed in a baking bag, added spices, and poured with vegetable oil.
2. Tie the bag tightly and make punctures in several places.
3. Bake at 220° for 1 hour.

When serving, decorate with herbs. You can cut, again, into rings:

How to cook in a slow cooker: without any steaming

Cooking turnips in a slow cooker is very simple.

Peel and chop the vegetables. Pour 3 cups of water into the multicooker. Place the root vegetable in a steaming container. Turn on the “Steamed vegetables” mode.

The puree soup is tasty and fast: even a master will appreciate it

Creamy

Ingredients:

• turnip - 2;
• potatoes - 1;
• onion - 1;
• garlic;
• cream or full-fat milk - 200 ml;
• salt pepper.

Recipe:

1. Peel the turnips and potatoes, cut them and cook.
2. Chop the onion and garlic and add to the mixture.
3. Cook for 15 minutes until the turnips are done.
4. Salt, pepper, add cream or milk, mix with a blender and put on gas again for 2-3 minutes.
5. Serve with greens.

Cheesy

Ingredients:

• turnip - 2;
• carrots - 1;
• onion - 1;
• Cheddar cheese - 200 gr;
• celery stalk - 1;
• bell pepper - 1;
• butter;
• sunflower oil;
• white bread croutons;
• spices.

Peel the vegetables, cut them as desired, place in boiling water and cook for approximately 25 minutes. Peel the onion, chop as desired and simmer in butter until soft. Add the onion and grated cheese to the vegetables and, without draining the water, mix with a blender until creamy. Cook for a couple more minutes. Place celery and pepper in heated oil for 10-15 minutes (until ready). Serve the soup in portions, sprinkled with pepper, celery and croutons.

We cook turnips raw so as not to offend any vitamins.

Dishes made from raw turnips are useful for both adults and children. You can make different dishes: sweet, salty, spicy. The simplest cooking recipe is to cut the vegetable into thin pieces and add salt. Drizzle with vegetable oil and you can eat. You can also cut them into strips, like French fries, and dip them in sugar, honey, salt and other additives.

But there is another way to eat raw turnips as a salad.

Vitamin salad, everyone will be happy with it

Products:

• turnip - 1;
• spinach;
• cilantro, parsley;
• apple - 1;
• Sesame oil;
• Apple vinegar;
• tangerine - 1/2;
• chili pepper.

This turnip dish is very easy to prepare. Peel it and the apple, cut into thin small plastic pieces. Add greens. For the dressing, mix sesame oil, honey, finely chopped chili pepper, and apple cider vinegar. Squeeze the juice out of the tangerine, grate the zest and add to the dressing. Dress the salad immediately before serving.

Leave the garlic salad for later

Products:

• turnip - 1;
• carrots - 1;
• garlic;
• mayonnaise.

How to make this turnip salad quickly and tasty:

1. Peel the vegetables and chop in a blender.
2. Mix with mayonnaise.
3. Decorate to your liking.

You can eat it as an independent dish or spread it on bread or croutons.

Simple recipes: boil, fry, cook

Porridge

Porridge with turnips can be prepared in different ways: sweet, spicy, with vegetables, etc. Each of these methods is interesting in its own way. The meaning of cooking is similar in all cases. First, you need to simmer the chopped turnips separately for 10 minutes, then add millet and any vegetables, spices or mushrooms to taste (broccoli, mushrooms, bell peppers, rosemary or just sugar) and cook until tender.

Boiled turnip

Cooking turnips is very simple: peel, cut into medium pieces, put in boiling water, add salt, cover and cook for 15-25 minutes. Check for readiness with a fork; it should go in and out easily.

Fried

Preparing fried turnips:

1. Cut the vegetable like French fries and cook for 3 minutes.
2. Strain and place in a frying pan with heated oil.
3. Fry for 5 minutes, then add the onion and fry for another 10 minutes until tender.

The taste of this dish is not inferior to fried potatoes, although it has a number of advantages in terms of benefits.

How to cook a vegetable for children: recipes for mothers around the world

In minimal quantities, this vegetable can be offered to a baby from 6–7 months - but only in boiled/baked form, mainly as a component of soup. For the first time, just add a small piece to the dish and see how the child reacts to it. Gradually, the portion of such a serious vegetable can be increased to 50 g.

Puree

Turnip puree can be used as a dish for children over one year old. How to prepare it:

1. Peel the vegetable, cut as desired.
2. Cook until done for about half an hour.
3. Puree, season with breast or cow's milk.

You can add any vegetables to this puree.

Salad

This cooking recipe is suitable for older children.

Ingredients:

• 1 turnip;
• apple - 1;
• carrots - 1;
• sugar or honey;
• vegetable or olive oil.

Peel turnips, carrots and apples, finely grate and season with oil. Add honey or sugar to taste. This salad is very rich in vitamins.

Meat dishes are a satisfying miracle

Turnip dishes go well with meat.

Meat in wine

Products:

• turnip - 2;
• carrots - 1;
• pork - 400 gr;
• Big apple;
• white dry or semi-dry wine - 200 g;
• apple juice - 150 g;
• raisins - 30 g;
• cilantro, parsley.

How to prepare the dish:

1. Peel the turnips and carrots, chop finely, and simmer in oil for 10 minutes.
2. Cut the pork into cubes and add to the vegetables. Simmer for 10 minutes.
3. Pour in the wine and leave for another 10 minutes.
4. Pour in apple juice and add raisins.
5. After a couple of minutes, add the apple and herbs.
6. Simmer for 5-7 minutes, remove from heat, serve hot.

Turnip stuffed with meat

Products:

• turnip - 4;
• minced lamb - 300-400 g;
• onion - 1;
• breadcrumbs;
• spices to taste.

Recipe:

1. Peel the turnip, carefully remove the middle with a spoon without damaging the walls.
2. Fry the minced meat with onions until half cooked.
3. Add breadcrumbs to the minced meat, mix, and stuff the vegetable.
4. Place on foil and sprinkle with breadcrumbs.
5. Bake at 180° for 30 minutes.

As a filling, you can use not only minced meat, but also fried mushrooms or a sweet filling. The video tells about cooking with mushroom filling:

Goulash

Ingredients:

• pork - 400 gr;
• turnip - 2;
• onion - 1;
• carrots - 1;
• sweet paprika - 1;
• Sherry wine - 100 gr.

Slice the pork and place it in a preheated frying pan for 15 minutes. Add peeled, coarsely chopped vegetables. After half an hour, add sherry, paprika, spices, simmer for 20-30 minutes. Turn off the heat, cover with a lid and blanket, leave for 2 hours. Serve with greens.

We diversify the menu, strengthen our culinary armor

Creamy puree with fruits

Ingredients:

• turnip - 1;
• milk - 200 g;
• butter;
• dried apricots;
• apple.

Peel the root vegetable, cut as desired, and simmer with milk for 30-40 minutes. Grind with oil. Cut the steamed dried apricots into small pieces. Cut the apple into thin slices. Add dried apricots and apples before serving.

Azu

Azu is a traditional dish of Tatar cuisine, which is prepared from beef or lamb, with potatoes and pickles. And in our version there is no meat. This dish can easily be called stewed turnips.

Ingredients:

• turnip - 2;
• carrots - 1;
• potatoes - 1;
• pickled cucumber - 1;
• bell pepper - 1/2;
• spices to taste.

Peel the vegetables, cut into cubes. Place the turnips and onions in a heated frying pan, stirring constantly. After a couple of minutes, add the carrots and fry for another 10 minutes.

Add the remaining ingredients, mix, simmer for about 15 minutes. If necessary, add a little water, salt and pepper, stir, simmer until done. This dish can be compared to vegetable stew, but more modest in composition.

Draniki

Ingredients:

• turnip - 2;
• potatoes - 2;
• onion - 1;
• egg - 1;
• flour;
• salt pepper;
• vegetable oil.

Peel all vegetables and chop with a meat grinder. Mix everything, add salt and pepper. Place 1 tablespoon at a time into the hot oil. If you wish, you can fry only turnips, without potatoes, it is also very tasty.

Chafan

Products:

• turnip - 1;
• beets - 1;
• meat - 300 g;
• carrots - 1;
• cucumber - 1;
• bell pepper - 1;
• salt pepper.

Cut all vegetables into strips. Pour very hot oil over the turnips. Marinate beets and carrots in apple cider vinegar. Finely chop the meat and fry. Combine all ingredients, salt and pepper. The dressing can be whatever you like.

Medicines: they have a place in life too

With turnips there are several useful folk remedies for the treatment of certain diseases:

1. Freshly squeezed juice helps with cough and phlegm removal. Drink 3 times a day, 100 g. on empty stomach.
2. Boiled turnip puree helps with arthritis and other joint diseases. You should apply a compress of puree to sore spots.
3. For acute respiratory infections, drink a decoction of root vegetables.
4. If you mix boiled turnips with goose fat (2:1), this ointment will help with frostbite. Apply topically to frostbitten areas.
5. To lose weight, nutritionists recommend eating root vegetables with cheese.

There are a number of contraindications, so it is recommended to consult a specialist before use.

Now you know what you can do with turnips. Bon appetit and treatment!

Turnips are an affordable root vegetable that combines nutritional and beneficial properties. This product is suitable for preparing delicious hot and cold dishes according to simple recipes of Slavic cuisine.

It is good to serve porridge for breakfast. Turnips, from which sweet or sugar-free porridge is prepared, will help diversify this dish. The advantage of this recipe is that the cooking time is 30 minutes.

Components:

Preparation:

1. The peeled and washed turnips are placed on the fire and the water is lightly salted. The product can be cooked whole or chopped. When the vegetable becomes soft, drain the liquid.
2. The slightly cooled root vegetable is pounded into puree (you can use a blender), seasoned with oil and turmeric.
3. For sweet porridge, add sugar to taste.
4. Unsweetened porridge can be used as a side dish or as an independent dish.

Turnip and rice porridge

If you use sweet varieties of turnips, then culinary specialists recommend preparing an original rice porridge that will appeal to both children and adults.

What you will need:

• turnip – 350 g;
• rice cereal – 120 g;
• milk – 350 ml;
• butter;
• sugar.

How to cook:

You can prepare such porridge using water with the addition of vegetable oil, then the recipe can be used during fasting.

Turnips baked in the oven

Turnip recipes are tasty and simple, especially when baking this product in the oven. This method of cooking preserves the beneficial properties of the vegetable, imbues it with the aromas of other ingredients, creating a single flavor composition of the dish.

Turnip gratin

A non-classical vegetable – turnip – will help diversify the classic gratin recipe. The dish will turn out tasty and satisfying. You can serve it for lunch or dinner.

Products:

• main vegetable – 2 pcs.;
• white bread - 4 slices;
• 1 small onion;
• cheese – 120 g;
• sunflower oil - for greasing the mold;
• spices - to taste.

Recipe:

Chef's tip: You can use different types of cheese for each layer, which will give the dish a more piquant taste.

Turnip with garlic

Cover the form with paper, lay out the chopped turnips, salt and pepper it. Season with oil and garlic, season with thyme sprigs (10 pcs.). Bake at 200 C until the vegetable is soft and golden brown.

Pots with mushrooms

Turnip recipes are tasty and simple for those who adhere to proper nutrition, because turnips are a low-calorie product. Ingredients combined with it add piquancy to dishes made from this vegetable.

For original pots you will need:

• turnip – 0.5 kg;
• carrots – 150 g;
• zucchini – 150 g;
• mushrooms – 250 g;
• milk – 300 ml;
• green onions - a bunch;
• greens - to taste;
• sunflower oil;
• spices - to taste.

Preparation:

1. Prepared turnips and carrots are cut into cubes, poured with boiling water, added with salt and simmered for 5 minutes, then the liquid is drained.
2. The zucchini is peeled and cut into cubes.
3. The white part of the onion is sautéed in oil, mushrooms are added, fried for another 10 minutes, seasoned with salt and pepper.
4. Place vegetables and mushrooms in pots, add hot milk (100 ml per pot) and 0.5 tbsp. l. sunflower oil.
5. Bake vegetables at 200 C for 30 minutes.
6. Before serving, season with the green part of the onion and any other herbs to taste.

With pork

Turnips go well with meat, such as pork. At the same time, the dish will not turn out to be too high in calories if you choose low-fat pieces.

Recipe:

1. Pork (0.5 kg) is washed, cut into strips, salted, peppered and lightly fried with finely chopped onion.
2. Prepared turnips and carrots (1 piece each) are grated on a grater with a large blade. Cabbage (200 g) is finely chopped.
3. Place the fried pieces in a baking dish and cover them with cabbage, turnips and carrots. Bake at 180 C for 40 minutes.
4. Before serving, season with garlic and your favorite herbs.

Stuffed turnips

Turnips go well with many other products, so it is often recommended to stuff them. You can fill it with meat, vegetables or fruits.

Product	Quantity
Main root vegetable	6 pcs.
Mushrooms	300 g
Onion	1 PC.
Boiled egg	1 PC.
Butter	50 g
Greenery	10 g
Spices	Taste

Preparing turnips. The peeled root vegetable is boiled whole until tender. Cool, cut off the top part and carefully remove the core.

Preparing the filling. Mushrooms are finely chopped and fried with onions. Combine with chopped egg and herbs.

Stuffing. The turnips are stuffed with the prepared filling and covered with the cut off top part. Place in a baking tray, adding 1–2 cm of water, and place in the oven for baking (180 C, 10–15 min).

Salads

Turnips are also eaten raw; they ideally complement vegetable salads, the recipes of which are simple to follow and do not require a lot of expense, giving them a slightly tart, but at the same time soft taste, and adding juiciness. A cold appetizer with this root vegetable is suitable for both a family dinner and a holiday table.

With carrots

Carrots, turnips and radishes are ideal allies: suitable for everyday salad for dinner, help keep your figure in shape and are considered healthy foods.

Execution algorithm:

1. Peeled carrots, turnips and radishes (1 piece each) are grated on a coarse grater.
2. Chop 2-3 cloves of garlic.
3. The salad is salted, peppered, seasoned with paprika and other seasonings to taste, balsamic vinegar (1 tsp), mayonnaise or sunflower oil.

If carrots or radishes are not available, then the salad can be prepared without one of these ingredients, this will not spoil the taste. Or you can add 1 green apple, which will add piquancy to the dish and make it more tender.

With avocado filling

This recipe is distinguished by the fact that the root vegetables are seasoned with an exotic dressing prepared with the addition of avocado.

Turnip recipes are very practical and, most importantly, healthy. Another plus is that turnips are sold at an affordable price for all people.

Products for salad:

• main vegetable – 150 g;
• leeks – 1–2 pcs.;
• radish – 50 g;
• beets – 30 g;
• spinach and basil 30 g each.

For refueling:

• avocado – 1 pc.;
• garlic – 2 cloves;
• lemon – juice and zest;
• wine vinegar - 1 tbsp. l.;
• vegetable oil – 0.5 tbsp.;
• spices - to taste.

First make the sauce: In a mixer, mix avocado, garlic cloves, lemon juice and zest, and seasonings. Then carefully pour in the vinegar and oil. Stir until smooth.

Preparing the salad: vegetables and spinach are chopped into strips, mixed in a salad bowl, poured with avocado dressing and decorated with basil leaves.

With Chinese cabbage and eggs

Vitamin salad is very useful in the autumn season; it will not be difficult to prepare if you have turnips and Chinese cabbage in the house.

Components:

Recipe:

1. The prepared turnips are cut into strips or crushed with a special grater for Korean carrots, and placed in a suitable container.
2. The remaining vegetables are finely chopped, seasoned with spices and transferred to the grated root vegetable. Mix well and leave to brew. The resulting liquid is drained.
3. The egg is crushed and placed on top of the vegetables.
4. Mix sour cream, butter, lemon juice and season with the resulting sauce.

Before serving, the appetizer is decorated with chopped fresh herbs or sprigs of dill and parsley.

With cucumber

Preparing tasty and simple turnip recipes is especially useful during the cold season, when the body needs a boost of vitamins. On a frosty winter day, a bright and aromatic salad with the addition of cucumbers and fresh herbs will lift your spirits. A small turnip is peeled and grated on a coarse grater or chopped into strips.

One cucumber is chopped accordingly. Add finely chopped greens. Salt and pepper to taste. You can season the appetizer with sour cream or vegetable oil.

With berries

Turnip is a product of Slavic cuisine, so it is compatible with wild berries and real honey.

Product	Action
Turnips (2–3 pcs.)	Wash, peel, cut into strips or grate on a grater with a large blade
Berries (cranberries, red currants – 0.5 tbsp.), can be frozen	Crush with any convenient device so that they give juice
Combine root vegetables and berries, mix
Honey and sugar (to taste)	Pour and sprinkle with sweet foods accordingly

Before serving, the salad is decorated with whole berries. For brightness, you can also add some finely chopped carrots.

Turnips in a slow cooker

The slow cooker preserves the beneficial properties of food, so it is ideal for cooking turnips. The dishes will turn out tender, juicy and tasty. In addition, a multicooker saves time, allowing you to prepare your favorite recipes faster.

With potatoes

Potatoes combined with turnips are a wonderful side dish for any meat dish.

What to buy:

• turnip – 3 pcs.;
• potatoes – 2 pcs.;
• Sunflower oil – 2 tbsp. l.;
• salt pepper.

How to cook:

Stuffed with minced meat

It's easy to cook stuffed turnips in a slow cooker. The filling can be mushrooms or chopped peritoneum. This recipe uses classic minced meat.

Product	Quantity
Root vegetable (medium size)	10 pieces.
Classic minced meat	300 g
Rice (cooked)	100 g
Onion	1 PC.
Garlic	2 cloves
Homemade ketchup / diluted tomato paste	1 tbsp.
Sunflower oil	1 tbsp.
Greenery	Bun
Salt, pepper, seasonings	Taste

Vegetable stew

A dietary, lean, but no less tasty vegetable stew with the addition of turnips.

Components:

• turnip – 1 pc.;
• potatoes – 2 pcs.;
• carrots – 3 pcs.;
• 1 onion;
• white cabbage – 0.5 heads;
• canned green peas – 0.5 cans;
• spices - to taste.

Recipe:

The stew can be more satisfying if you add meat to the recipe:

1. The meat, chopped into pieces, is lightly fried in the “Frying” mode (15 minutes). Transfer from the bowl.
2. Lay vegetables in layers: potatoes, turnips, carrots, onions. Season with spices and oil.
3. Add fried meat pieces and again vegetables: turnips, carrots, onions, potatoes, spices.
4. Pour in vegetable broth, select the “Stew” program (1 hour).

Steamed Turnip

Turnip recipes are tasty and simple, and our ancestors knew about this. After all, the recipe for making steamed turnips was considered the most favorite, since the vegetable was placed in an already cooled oven, where it simmered for several hours. Afterwards, the turnips were sweet, tender and melt in your mouth. In the modern world, such turnips can be cooked in the oven or in a slow cooker.

In the oven

Steaming root vegetables in the oven is very simple. To do this, choose fresh, elastic turnips of the sweet variety; the size does not matter: large vegetables are cut into smaller pieces, and small root vegetables are prepared as a whole. The peeled and washed vegetable is placed in a clay dish or in a baking bag, and 1-2 tbsp is added. l. water. Steam in an oven preheated to 130–160 C for at least 1–1.5 hours.

The finished root vegetable is flavored with oil and seasonings and served as a side dish or main dish.

In a slow cooker

To steam turnips in a slow cooker, you need to place clean root vegetables in a bowl, add water and cook for 40 minutes in the “Stew” mode. Then the water is drained, the dish is seasoned with oil, seasonings and immediately served. Cooks recommend preparing a gentle puree from such turnips: add milk, butter, salt, crush everything with a masher or beat with a blender.

You can prepare various tasty and healthy dishes from turnips, and the recipes given will help diversify your usual home menu.

Article format: Anna Vinnitskaya

Video about turnips

Useful properties of turnips:

Before the emergence of potatoes, turnips were one of the main food products in Kievan Rus. It is boiled, baked, stuffed, fried.

Turnip is easily absorbed by the body and due to this it is used for dietary and baby food. The root vegetable is rich in vitamins A, B1, C, calcium, succinic acid and retains its own qualities during long-term storage.

Salads

Turnip salads will be an excellent addition to the main dish and useful for those who follow a diet.

Turnip salad in sour cream

• 180 gram of turnip;
• 100 grams of cheese;
• 120 grams of sour cream;
• 60 grams of lettuce leaves;
• Greenery;
• Salt to your 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

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

Cut turnips, carrots and apples into thin slices, mix, season with half the sour cream, lay out in a mound, pour over the remaining sour cream, sprinkle with green peas, decorate aesthetically with lettuce leaves.

Raw vegetable salad

• 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 your taste;
• Greenery.

Cut carrots, turnips, celery root into thin strips, mix with pickled cabbage salad, salt, season with mayonnaise, add sugar. Place in a heap in a salad bowl, decorate aesthetically with fresh cucumbers, tomatoes, and lettuce leaves.

Summer salad

• 100 each gram of turnip, 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, pepper to your taste.

Boil turnips, potatoes, carrots and eggs. Place chopped lettuce in a heap in the middle of the salad bowl, next to it are vegetables: cucumbers, radishes, boiled potatoes, carrots, turnips, cut into circles, green onions and asparagus into pieces. Place circles of boiled eggs right in the very center on the salad and decorate it aesthetically with lettuce leaves. Before serving, salt and pepper the vegetables. Pour mayonnaise over the salad around the mound and sprinkle with herbs.

Meat salad

• 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

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

Country soup

• 150 grams each of cabbage, potatoes, turnips;
• 50 grams of carrots;
• One tomato;
• 50 grams each butter and sour cream;
• 1 medium onion;
• 1 parsley root;
• Greenery;
• Salt to your taste.

Cut parsley root into slices, chop 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. Salt. Serve with sour cream and finely chopped herbs.

Vegetable soup with mushroom broth

• 200 grams each of potatoes and turnips;
• 100 grams of carrots, green peas, non-grown beans;
• 2 medium tomatoes;
• 15 grams of pork fat;
• 400 grams of mushroom broth;
• Pork;
• 1 parsley root;
• Salt to your 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, scatter sautéed vegetables, tomatoes, let simmer. When serving, sprinkle with finely chopped herbs.

Pumpkin soup

• 2 medium-sized peeled turnips;
• 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, pepper to your taste.

Cut pumpkin, apples and turnips into small cubes. Onions, fennel, shallots - in half rings, garlic - in petals. Pour olive oil into the pan and fry the onion first, then add the shallots, then fennel and garlic. After a couple of minutes, add the turnips and pumpkin. Then add the apples and sage leaves and let sit 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 with a blender, before removing the sage leaves. Season with pepper and salt.

Vegetable okroshka

• 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 your 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, mix and pour kvass. Salt to your taste.

Ribollita

• 2 medium turnips;
• 400 grams of tomatoes in their 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 the 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 extremely rich, then you need to add hot water and cook for 30 minutes. Add salt.

Second courses

These turnip dishes will look very good both on the holiday table and during a home dinner.

Boiled turnips with sour cream

• 400 gram of turnip;
• 250 grams of sour cream;
• Greenery;
• Salt, pepper to your taste.

Peel the turnips and boil in salted water until cooked, place on a plate, pour sour cream on top, sprinkle with pepper and chopped herbs.

Turnip in milk sauce

• 400 gram of turnip;
• 80 grams of butter;
• One onion;
• One heaped spoon of flour;
• 1 glass of milk or cream;
• Salt to your taste.

Boil the peeled turnips and cut into slices. For the sauce, fry the diced onion in butter until it becomes 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

• 400 gram of turnip;
• 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, pepper to your 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 cooked.

Turnips stewed in sauce

• 200 gram of turnip;
• 15 grams butter;
• 70 grams of meat broth;
• 5 grams of sugar;
• Salt to your taste.
• For the sauce:
• 150 grams of meat broth;
• 50 grams of butter and flour each;
• Salt to your 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 the turnips with the sauce and season with sugar and salt.

Meat with turnips and carrots

• 700 grams of lamb;
• 4 large onions;
• 1 small carrot;
• 250 gram of turnip;
• 100g butter;
• 150 grams of fat tail or sunflower oil;
• 30 grams of basil;
• One head of garlic;
• Bay leaf;
• Salt, pepper to your taste.

Cut the prepared meat into small pieces. Better take the ribs. Fry in fat tail fat or vegetable oil, put in a thick-walled bowl, sprinkle with chopped onions and peppers 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 cooking. 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, pepper and salt to your taste.

Sweet dishes

Turnip dessert dishes will be tasty and healthy for children.

Casserole with cottage cheese

• 200 gram of turnip;
• 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, grind with an immersion blender, add grated carrots, heat, add semolina in a thin stream, mix very well. Wipe 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

• 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 mix. Drizzle the salad with yogurt, whipped cream or honey.

Pudding

• 450 gram of turnip;
• 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 your taste.

Cut the peeled turnips, simmer in a small amount of water, remove the water, and grind with an immersion blender. Cook thick porridge in milk, add honey, butter, egg yolk, salt, mix with carrots. Beat the egg whites 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

• 100 grams of peeled apples;
• Whole turnip;
• 20 grams of raisins, prunes or dried apricots;
• 50 grams butter;
• Sour cream;
• Sugar to your taste.

Cut the apples into small cubes and simmer in a saucepan in butter, covered, for 15 minutes. Add pre-soaked raisins and sugar. Place everything in a turnip, remove the “lid” and peel the pulp. Place on a sheet and place in the oven. Simmer at average temperature for 10 minutes. After cooking, serve the turnips sprinkled with sour cream.

Candied fruit

• 4 medium turnips;

Peel the turnips, cut into thin slices, scald with boiling water, dry and place in a financial institution, brushing any layer with honey. Afterwards, place the jar in a cool place for a day, and after 24 hours, put it in the refrigerator.

Conservation

For the most part, turnips are stored fresh, but there are several recipes for canning and pickling turnips for the winter.

Honey jam

For 3 half liter jars:

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

Blanch the washed turnips in rings until half cooked, peel off the skin, chop into cubes, place in a financial institution, 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 the peeled and cut turnips for 5-6 minutes, put them in a jar, and pour boiling water over them. To pour, pour all ingredients into boiling water, then bring to a boil, pour in vinegar, then bring to a boil again, pour into a storage container. Sterilize jars for 5 minutes.

Turnips with beets

For a 3 liter jar:

• 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, wash the turnips and dry them with a cotton towel. Place the turnips in a jar, add garlic and thin slices of peeled beets. Pour brine over everything, add seasonings and cover with a nylon lid. Turnips are ready for consumption after seven days.

Turnip salad

• To put on a liter jar:
• 350 gram of turnip;
• 200 grams of carrots and sweet peppers;
• 100 grams of onion;
• 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 (tomato sauce) over all vegetables and simmer. Sterilize half liter jars for 12 minutes. Cork.

Pickled apples

• 4 kilograms of apples;
• 1 kilogram of turnips
• 70 grams of sugar;
• 15 grams of salt.

Sort out the apples, rinse them, put them in a container for soaking, and fill them with 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 pouring is needed. Toss apples with chopped turnips and add cinnamon. Turnip pieces placed between apples also turn out very tasty.

Turnip is an incredibly healthy root vegetable, known since the times of Rus'. Housewives used it in different ways: boiled, fried, made jam, preserved it, baked it in the oven. Today, many people have forgotten about this vegetable - and in vain, since it contains a huge amount of useful microelements and vitamins. We will tell you about the easiest turnip dishes to prepare.

The benefits and harms of turnips for the human body

Since ancient times, this root vegetable has been valued not only as an ingredient for preparing various dishes, but also as a medicinal product. Unlike expensive medicines and vitamins, turnips are available to everyone. Its advantages include the fact that this product contains a lot of useful substances necessary for human health.

Contains:

• ascorbic acid;
• iron;
• phosphorus;
• calcium;
• vitamins of group PP, B2, A.

Turnip is used in the treatment of diseases of the joints, gastrointestinal tract, respiratory system; the beneficial properties of the root vegetable also help in cleansing the blood and kidneys, and have a positive effect on the functioning of the digestive system. For example, root vegetables contain cellulose - it helps cleanse the intestines of harmful substances and prevents the stagnation of toxins.

Turnip has the following effects:

1. Activates the secretion of bile, which helps avoid the formation of stones.
2. Helps cope with viral diseases.
3. Relieves pain and inflammation of gums.
4. When taken regularly, it reduces the risk of cancer.

In addition, turnips are actively used in cosmetology: it makes the skin smooth, hair thicker, and nails stronger. It is enough to eat one root vegetable a day, this will get rid of acne.

However, it is worth remembering that excessive use of turnips can harm the body, especially for those who are prone to heartburn, ulcers or pancreatitis. The juice of this root vegetable is aggressive, so you need to drink it in doses to avoid allergies.

In addition, in its raw form, turnips can lead to an exacerbation of kidney disease, so people who suffer from these pathologies should consume the root vegetable in boiled form.

There are also a number of contraindications for which turnips should not be consumed:

• hepatitis;
• cholecystitis;
• problems with the thyroid gland;
• elderly age.

If you have started cooking turnips for the first time, then you should first learn about the nuances of cooking - only in this case will you be able to make the root vegetable soft and prevent the appearance of bitterness, which often happens during cooking. The cooking method and time largely depend on the chosen recipe.

It is also important to prepare the root vegetable itself:

• rinse it thoroughly, removing all dirt;
• remove leaves and petiole;
• peel the skin.

The cooking process itself looks like this:

1. Pour water into the pan and wait for it to boil.
2. Place the prepared root vegetable in water.
3. Cook for about 25-30 minutes.
4. To check for doneness, prick the turnips with a fork or knife.

In a slow cooker, the cooking process will be slightly different:

1. Fill the bowl halfway with water.
2. We cut the turnips into several pieces.
3. Place the root crop in water.
4. Cook the turnips for 20 minutes, setting the “Cooking” mode.

Some varieties of turnips may have a slight bitterness, which is very noticeable when cooking, which can naturally ruin their taste. To remove bitterness, before cooking you need to scald the root vegetable with boiling water for 2-5 minutes.

Recipes for delicious and quick turnip salads

You can diversify your daily menu with the help of salads, where turnips are used instead of the usual vegetables.

With apples and carrots

Cooking time: 25 minutes.

Calorie content per 100 g: 78 kcal.

Preparing such a salad will not take you much time, and it will turn out tasty and juicy.

Ingredients:

• 2 small root vegetables;
• 1 carrot;
• 1 apple;
• 1 tbsp. vinegar;
• 1 tbsp. oils (you can use either flaxseed or sesame oil);
• spices;
• 1 tsp lemon.

To prepare the salad:

1. We grate the peeled turnips, just like apples and carrots.
2. Pour all the ingredients into one container.
3. Add all the spices and oil, mix thoroughly.
4. Serve to the table.

With carrots and garlic

Cooking time: 20 minutes.

Calorie content per 100 g: 106 kcal.

The addition of garlic gives this salad a slightly spicy taste. For preparation you will need:

• 2 carrots;
• 2 turnips;
• several cloves of garlic;
• 1 tsp lemon juice;
• 1-2 tbsp. light mayonnaise;
• spices and salt.

The preparation is very simple: first we peel the root vegetables, cut out the damaged areas, grate them and pour everything into a container. Add spices, garlic, salt, mayonnaise there. All that remains is to mix everything and serve.

Delicious yellow turnip salad

Calorie content: 125 kcal per 100 g.

This salad of fresh yellow turnips is the leader in the amount of vitamins and microelements, since this root vegetable contains much more vitamin A and carotene than other types of this product. In combination with meat or mushrooms, this salad will become a real cocktail of vitamins and proteins.

Ingredients:

• 500 g yellow turnip;
• 300 g of meat (it is better to take veal);
• 1 onion;
• 100 g lentils;
• 200 g pickled champignons;
• 150 ml sour cream;
• 1 tbsp. balsamic vinegar;
• 50 g celery root;
• greenery.

First, prepare the lentils: put them in a deep plate, fill them with water and remove them for now. While it is “soaking”, we peel and cook the turnips, after which we chop them finely. Finely chop the celery and onion, or better yet, grind them in a blender. Fry the selected meat for two minutes - a crust should appear. Place it on a plate, add mushrooms, celery, pour vinegar over everything and leave for 10 minutes. All that remains is to add boiled lentils to the salad and season it with mayonnaise.

Creamy Root Vegetable Soup Recipe

Calorie content per 100 g: 110 kcal.

To prepare a tender and healthy dish you will need:

• 1 turnip (preferably a sweet variety);
• 1 carrot;
• 1 onion;
• 500 g zucchini;
• 250 ml milk;
• 200 ml water;
• 2 potatoes;
• salt and seasonings.

The preparation is simple:

1. Peel all the vegetables, then cut them into pieces and send them to boil in a mixture of milk and water.
2. After cooking, grind everything in a blender, add spices and salt.

Delicious and satisfying porridge with turnips

Cooking time: 45 minutes.

Calorie content per 100 g: 71 kcal.

You can even make delicious porridge from turnips: they will be nourishing, aromatic and filled with vitamins. For preparation you will need:

• 300 ml water or milk;
• 300 g sweet turnip;
• 100 g rice;
• 1 tbsp. oils;
• optional - sugar or spices.

The preparation of the dish is as follows:

1. Wash, peel, and finely chop fresh turnips.
2. Fry the root vegetable for 7-10 minutes under the lid, stirring. Thanks to this action, the turnips will become softer, after which they need to be mashed with a fork.
3. Place the resulting mass in a saucepan, along with rice, water or milk. Place the container on the fire and cook until the rice is ready.
4. Add sugar or spices if desired.

Recipe for casserole with cheese in the oven

Cooking time: 50 minutes.

Calorie content per 100 g: 147 kcal.

This is a tasty and simple dish that will appeal not only to adults, but also to children, and it is very simple to prepare, requiring a minimum amount of ingredients.

We will need:

• 1 root vegetable;
• 200 ml broth (both chicken and vegetable broth are suitable);
• 50 g cheese (about 50% fat);
• 120 ml cream;
• 1 tsp flour;
• salt and spices to taste.

Step-by-step instruction:

For dessert: sweet and healthy jam

Cooking time: 60 minutes.

Calorie content per 100 g: 360 kcal.

Due to the fact that turnips contain many useful microelements, dishes prepared from them will be incredibly healthy. To make jam, we will need the following ingredients:

• 1 medium turnip;
• water;
• 200 ml honey;
• spicy spices.

Making jam is quite simple:

1. We peel the root vegetable, wash it, and cut it into several pieces.
2. Soak the pulp to remove the bitterness: first in cold, salty water, then in hot.
3. Pour the slices of root vegetables into a container and fill them with honey mixture (water and honey in a ratio of 4:1). The main thing is that the liquid completely covers the pieces.
4. Place the pan with the mixture on low heat and cook. We need to bring the mixture to a boil three times.
5. Drain the syrup into a separate container and transfer the root vegetable to another pan.
6. Pour in pure honey so that it covers the root vegetable to the height of three fingers.
7. Bring to a boil and begin preserving the workpiece.

And to give the dish an even more interesting taste and aroma, each layer should be covered with spicy spices, for example, ginger, vanilla, and cloves.

Tender vegetable stew

Cooking time: 90 minutes.

Calorie content per 100 g: 158 kcal.

If you really love stew, then adding turnips to it will make the dish more “interesting” in taste. We will need the following ingredients:

• 500 g turnip pulp;
• 1 kg of potatoes;
• 400 g cabbage;
• 1 onion;
• 2 tomatoes or 5 tbsp. tomato paste;
• 1 carrot;
• 4 cloves of garlic;
• 400 g of meat (you can omit it if you want a lean dish);
• spices.

Preparing such a stew is very simple: you need to peel and wash all the vegetables, chop them finely (to remove the bitterness, first scald the turnips with boiling water).

When preparing a stew with meat, pork or beef should first be cut and fried in a frying pan on both sides until golden brown.

Pour all the ingredients into a cauldron, pour in the tomato paste mixture, add garlic, salt and seasonings, cover with a lid and simmer for 50-60 minutes.

Lenten turnip vinaigrette

Cooking time: 40 minutes.

Calorie content per 100 g: 45 kcal.

The familiar vinaigrette can be made more spicy and spicy by adding a little turnip to it.

The ingredients will be as follows:

• 1 beet;
• 1-2 turnips;
• 1 carrot;
• 1 potato;
• 1 onion (preferably red variety);
• 1 can of peas;
• 100-150 g sauerkraut.
• 100 ml unrefined vegetable oil;
• 1-2 tsp. vinegar;
• dill, other greens;
• 2 tsp salt and sugar.

Preparation:

That's all! A delicious, satisfying Lenten dish is ready!

Our following tips will definitely help you make turnip dishes more delicious:

1. If you want to slightly reduce the “spiciness” of the prepared salad, you should boil the root vegetable a little: this way you will soften the taste, but the turnip itself will not become soft.
2. Do not add too much lemon juice or vinegar to the dish, as this will make the prepared product too sour.
3. Turnip tops should not be thrown away: rinse them, dry them, freeze them to be used later, for example, when preparing salads instead of the usual greens.
4. If the root vegetable is too spicy, place the turnips in the freezer for three hours before cooking.
5. When preparing a dish for children, it is better to bake the root vegetable, as this will make it sweeter and softer.

As you can see, you can make a wide variety of dishes from turnips: salads, first and second courses, jams.