Turnip dishes are delicious and healthy: the best recipes. How to cook salad, soup, mashed potatoes, porridge, jam, turnip garnish, turnip stew, fried, baked, stuffed turnips, with chicken, meat: recipes

There were times when in Russia they cooked stews and porridge from turnips, steamed, 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 a salad.

1. Turnip and / or kohlrabi salad.

Wash the turnips, and / or kohlrabi, carrots (all 1 pc.), Peel and grate. Finely chop green onions, parsley, cilantro (1-2 tablespoons each). Mix everything, salt, season with vegetable oil or mayonnaise.

2. Turnip stew.

Until the 19th century, the word "soup" was practically not used in cooking, but stews occupied a worthy place in Russian cuisine. Any dish, most of which was occupied by liquid - kvass, milk, meat, fish, mushroom or vegetable broth, was called a chowder. The vegetables added to the stew should only set off, 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, season with salt and bring to a boil. Chop the onion, cut the turnips into cubes. When the water comes to a boil, add the vegetables to the pot and cook until the turnip is easily pierced with a knife. 10 minutes before cooking 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 chowder into plates and serve immediately.

Ingredients: water - 1.5 l, turnips - 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 turnip - a dish of grated turnips with cereals.

V. I. Dahl's recipe: "Boiled or steamed turnips are kneaded, mixed with malt, sometimes with oatmeal, poured with water and put under a lid in a cooling Russian oven to languish."

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

4. Modern turnip with millet in a pot.

My turnips, peel, cut into cubes. Mix with millet, put in a pot, salt and sugar to taste, add butter. Fill with boiling water or hot milk. We close the lid and in a preheated oven on a moderate mode, when the liquid is absorbed, turn off the stove and leave it to languish for another half hour.

5. Turnip stuffed with mushrooms.

Recipe V.A. Levshina, “Russian cookery”, 1816: “Bake the turnip in hot ash, peel the skin from it and hollow out the middle of each. Chop finely chopped boiled porcini mushrooms, season with nutmeg, wipe with butter and stuff the turnips. Moisten with poppy milk, put in a frying pan and, covered, bake in the oven. "

6. Stuffed turnips - a modern recipe.

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

Hard boil the egg and chop. Boil mushrooms, chop finely and fry with onions until golden brown. Mix with egg and finely chopped herbs, stuff with turnips, cover with the cut top. Place the turnips in a baking dish, add 1-2 cm of water and bake in the oven until tender.

Ingredients: turnips - 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.

My turnips and peel, chop thinly. Chop the garlic finely. Rub the cheese on a coarse grater.

Melt the butter in a skillet over low heat. We spread a layer of turnips, on it - a layer of cheese, a layer of greens. Pour a small amount of cream and broth, salt and pepper, add garlic. Continue alternating layers until we run out of ingredients. In the meantime, the contents of the pan will begin to boil slowly.

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

Ingredients: turnips - 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 pan in oil like potatoes. For a rich taste, add mushrooms and onions. Mushrooms are pre-boiled, cooled, cut into strips. The turnip is cut into cubes. Fry the turnips until soft and golden brown, add the onion, then after a minute the mushrooms. All salt and pepper to taste. Serve hot.

9. Turnip puree.

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

10. Chicken / duck stuffed with turnips.

Pieces of turnip are fried in a pan in oil, salted and pepper. Stuff the chicken / duck with turnips. Bake in the oven until tender.

11. Candied turnips.

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

12. Chips from a turnip.

Root vegetables must be peeled, cut into thin slices and dried for 1-2 days, stored in a paper bag. Of course, the turnip tastes little like potato chips, but its benefits are much greater, and it is not at all difficult to freeze a worm with its help. I try to dry it in the oven.

13. Salted turnip.

N.P. Osipov's recipe, "An old Russian hostess, housekeeper and cook", 1790: "Peel off the skin from the turnip, chop it into thin puffs, transfer this layer into a tub, sprinkle with salt and caraway seeds and continue this until then, until the tub is full. Then pour in enough water to cover the top layer. Put cabbage leaves on top and, covering with a clean cloth, put a circle, then a stone and put it in the cellar. "

Such turnips were used to fill various first courses, for example, pickle.

14. Pickled turnips.

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

Wash turnips and carrots well under cold water, trim the ponytails. Peel carrots, do not peel turnips. If the turnip is very large, cut it in half or in 4 pieces. Prepare the brine by boiling water and salt. Let the brine cool. Put the turnips and carrots in a barrel or other container in several rows, between which place red hot peppers. Pour the prepared brine over the contents of the barrel so that it completely covers the turnips and carrots. If the turnip floats, put a load on top. Place the barrel in a cool, dark place. After 45 days, the pickled turnip is ready to eat. Turnips must be kept in brine, but you can transfer them to a smaller container or to jars by adding the brine. Rinse the turnips, peel and chop together with the carrots before use.

Ingredients: turnips and carrots in equal amounts, red hot peppers to taste. Brine - for 1 liter of water 60 g of salt.

And yet, you can try to bake turnips in foil over charcoal. If the potatoes are baked for 20-30 minutes, then the turnip is probably a little longer. published by

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

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

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

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

Turnip chowder

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

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

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

Ingredients:

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

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

Turnip cutlets

Ingredients:

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

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

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

Pickled turnip

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

Ingredients:

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

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

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

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

Turnip pots with mushrooms

This recipe uses turnips as a natural baking pot.

Ingredients:

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

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

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

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

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

Turnip with prunes

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

Ingredients:

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

Cut the turnips into pieces and cook in boiling water for 5 minutes. At the same time, wash the prunes and free them from the pits. Boil prunes and discard in a colander.

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

Turnip with meat in a slow cooker

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

Ingredients:

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

Peel the turnip peel with a thin and sharp knife, turn on the multicooker in the "soup" mode, boil the turnip in water with a little salt. As soon as the fork, when checking the readiness of the root vegetable, no longer feels much resistance, finish boiling and core the turnip.

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

Sprinkle the grated cheese over the dish at about 45 minutes.

Turnip gratin casserole

Turnip gratin casserole

Ingredients:

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

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

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

Young turnips stewed with bacon

Ingredients:

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

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

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

Stewed turnip with mustard

Ingredients:

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

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

Turnip, potato and celery puree

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

Ingredients:

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

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

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

Turnip and carrot salad

Turnips are good and healthier without being cooked. For example, its taste goes well with the taste of carrots, and you can make different salads on their basis.

Ingredients:

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

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

Turnip and berry salad

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

Ingredients:

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

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

Candied turnip

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

Turnip chips

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

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

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

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

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

Turnip benefits:

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

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

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

How to prepare turnips for boiling:

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

Cooking turnips in a saucepan:

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

Cooking turnips in a multicooker (double boiler):

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

IMPORTANT: Some varieties of turnips can have bitterness, which manifests itself in the preparation of dishes. This spoils the taste quite a bit during the preparation of, for example, soups. It is believed that you can remove the bitterness from the root crop by pre-scalding the turnips with boiling water for 5-10 minutes before cooking.

Boiled turnip: how easy is it to cook?

Turnip salad with carrots and apples: a recipe

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

What is required for the salad:

Turnip - 2 small roots (check the juiciness of the fruit in advance).
Carrot - 1 or 2 pcs. (depending on your preferences, you can not add).
A green or sour apple - 1 PC. (large)
Vinegar - 1 tbsp (you can use wine, apple or any other).
Butter - 1 tbsp (you can use sunflower, linseed, 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.
All ingredients should be placed in one large bowl.
Sprinkle the salad with juice and vinegar
Add your preferred spices and oil, stir everything thoroughly with a spoon and serve the salad.

Turnip salad with carrots and garlic: recipe

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

What you should have:

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

How to cook:

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

How to make turnip puree soup?

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

What you need:

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

How to do:

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

Steamed turnip: recipe in a slow cooker

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

How to do:

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

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

What you need to have:

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

How to cook:

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

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

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

What you need:

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

Cooking:

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

How to make turnip jam?

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

How to prepare:

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

How to prepare a turnip garnish?

What you need to have:

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

How to cook:

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

Vegetable stew with turnips: recipe

What you need:

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

How to cook:

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

How to cook fried turnips?

What you need:

Turnip - 1 root vegetable head
Bulb - 1 large head
Spices to taste
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
Boil the turnips after boiling water for about 3-4 minutes.
Then drain the water.
Heat the oil and toss the turnips into the pan
Season the root vegetable as desired
Roast until golden brown

How to cook stuffed turnips?

What you need:

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

How to cook:

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

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

What you need to have:

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

How to cook:

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

How to cook turnip dishes for kids?

Turnip puree:

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

Turnip soup:

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

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

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

kalynskitchen.com

Ingredients

500 g turnips;
1 tablespoon olive oil + a little for lubrication;
½ teaspoon dried thyme;
salt to taste;
a few sprigs of parsley.

Preparation

Peel the turnips, cut into small pieces and place in a bowl. Combine oil, vinegar, thyme, salt and pepper. Pour the mixture over the vegetables and stir.

Grease a baking sheet with butter and place the turnips in one layer. Bake at 230 ° C for 25 minutes. Then turn the turnip pieces over and bake for another 10 minutes. The turnips should soften and brown.

Before serving, season with salt and pepper and sprinkle with finely chopped parsley.

eatingwell.com

Ingredients

450 g of beef;
1 onion;
250 g champignons;
2 tablespoons olive oil
a few sprigs of rosemary;
salt to taste;
ground black pepper - to taste;
2 tablespoons flour;
1 tablespoon tomato paste
120 ml dry red wine;
300 g turnips;
1 carrot;
900 ml beef broth.

Preparation

Chop the meat into large pieces, the onion into small cubes and the mushrooms into quarters. In a saucepan, saucepan, or cauldron, heat oil over medium heat. Place the beef, onion and mushrooms there.

Add finely chopped rosemary, salt and pepper. Cook, stirring occasionally, for about 8 minutes, until the meat is browned on all sides.

Add flour and tomato paste and cook for a minute, stirring occasionally. Pour in the wine and simmer for another minute. Place the turnips and carrots, peeled and chopped into large pieces. Add broth.

Bring the contents of the saucepan to a boil, cover and reduce the heat. Simmer, stirring occasionally, for about 30 minutes. The meat and vegetables should be soft and the broth should thicken a little.

russianfood.com

Ingredients

2 medium turnips;
salt to taste;
100 g champignons;
½ onion;
1 carrot;
½ bell pepper;
1 tablespoon vegetable oil;
ground black pepper - to taste;
ground coriander - to taste;
50 ml heavy cream;
50 g of cheese.

Preparation

Put the turnips in a saucepan, cover with cold water and salt well. Bring water to a boil and cook vegetables for 20-30 minutes until tender.

When the finished turnip has cooled, peel it off, cut off the tops and scoop out the flesh with a spoon. Cut the champignons into thin slices and finely dice the onions, carrots and peppers.

Fry the mushrooms in a pan with heated oil until golden brown. Add onions and carrots and sauté for 5 minutes. Add the peppers and cook for another 5 minutes.

Add salt, pepper, coriander and cream to the filling. Stir and simmer, covered, for about 5 minutes. Add half of the grated cheese and stir.

Place the turnips in a baking dish and fill them with the filling. Pour about 1 cm of water into the mold. Sprinkle the remaining cheese over the vegetables and bake for 15–20 minutes at 180 ° C.

bonappetit.com

Ingredients

3 tablespoons olive oil
4 chicken thighs with skin;
salt to taste;
ground black pepper - to taste;
1 onion;
1 pear;
200 g turnips;
4 cloves of garlic;
120 ml dry white wine;
a few sprigs of thyme.

Preparation

Heat 1 spoonful of oil in a skillet over medium heat. Rub the chicken thighs with salt and pepper and place in the skillet, skin side down. Cook for 10-12 minutes, without turning, until the skin is golden brown and crispy.

Meanwhile, cut the onion into thin strips and the peeled pears and turnips into small cubes. Transfer the chicken to a plate. Heat the remaining oil in the same skillet.

turniptheoven.com

Ingredients

2 tablespoons olive oil + some for garnish;
1 onion;
2 cloves of garlic;
680 g turnips;
220 g sweet and sour apples (granny smith apples are best) + a little for decoration;
2 tablespoons brown sugar
1½ teaspoon salt
¾ a teaspoon of ground black pepper;
¾ a teaspoon of ground cinnamon + a little for decoration;
950 ml or vegetable broth;
3 tablespoons heavy cream + a little for garnish.

Preparation

In a large saucepan or saucepan, heat oil over medium-high heat. Place the diced onion and chopped garlic and sauté, stirring occasionally, for about 5 minutes.

Peel the turnips and apples and cut into small pieces. Put them with vegetables, add sugar, salt, pepper, cinnamon and cook for a couple of minutes.

Pour in broth and bring to a boil. Reduce heat, cover the saucepan or saucepan slightly, and simmer for about 20 minutes. Turnips and apples should be soft.

Remove from heat and puree the soup. Add cream and mix thoroughly. Pour the soup into bowls, garnish with cream, butter and small apple slices and sprinkle with cinnamon.

Ingredients

1 onion;
1 carrot;
1½ l of water;
300 g potatoes;
300 g turnips;
3-4 tablespoons of rice;
salt to taste;
1-2 dried bay leaves;
a few sprigs of dill;
a few sprigs of parsley.

Preparation

Cut the onions and carrots into small cubes and place in a skillet with heated oil. Fry, stirring occasionally, until golden brown.

Boil water in a saucepan. Peel potatoes and turnips and cut into small cubes. Put them in boiling water, add rice and salt, cover and leave on medium heat for 5 minutes.

Throw roast and lavrushka into a saucepan and cook and vegetables. Finally, add chopped herbs to the soup.

iamcook.ru

Ingredients

50 g raisins;
200 g turnips;
150 g carrots;
200 g sweet and sour apples;
lemon juice - to taste;
salt to taste;
ground black pepper - to taste;
1-2 tablespoons of vegetable oil.

Preparation

Pour boiling water over the raisins for 15 minutes. Cut the peeled turnips, carrots and apples into cubes. Turnips and carrots can be grated for.

Pour the lemon juice over the ingredients. It will not only add a spicy sourness to the salad, but also prevent the apples from darkening.

Drain the liquid from the raisins and pat dry with a paper towel. Add raisins, salt, pepper and oil to the salad and stir.

gastronom.ru

Ingredients

500 g turnips;
salt to taste;
6 tablespoons of vegetable oil;
500 g small beets;
200 g cashews, hazelnuts or almonds;
a few sprigs of parsley;
1-2 cloves of garlic;
1 tablespoon balsamic vinegar
ground black pepper - to taste;
1/2 bunch of lettuce or arugula leaves.

Preparation

Cut the peeled turnips into small cubes. Dip them in a saucepan of boiling salted water for a couple of minutes. Throw the turnips in a colander and dry.

Heat half the oil in a skillet, add the turnips and fry for about 5 minutes. Boil the beets, cool, peel and cut into thin slices.

Roast the nuts lightly and chop coarsely with a knife. Combine finely chopped parsley and garlic, oil, vinegar, pepper and salt.

Place the herbs on a serving platter, spread the beets and turnips on top. Drizzle the dressing over the vegetables and sprinkle with the nuts.

marthastewart.com

Ingredients

450 g potatoes;
250 g turnips;
salt to taste;
ground black pepper - to taste;
a few tablespoons of vegetable oil.

Preparation

Peel potatoes and turnips and grate on a coarse grater. Squeeze the vegetables well to remove excess liquid. Add salt and pepper and stir. You can add other seasonings to suit your taste.

Heat oil in a skillet over medium heat. Form pancakes from the vegetable mixture and place in the skillet. Fry on each side for about 10 minutes. If the pancakes start to burn, reduce the heat.

Transfer the prepared potato pancakes to a paper towel to drain off the grease. Sprinkle with salt before serving.

russianfood.com

Ingredients

250 g cabbage;
½ bunch of dill;
½ bunch of parsley;
salt to taste;
250 g turnips;
200 g carrots;
2-3 tablespoons of vegetable oil;
1 tablespoon grainy - optional.

Preparation

Chop the cabbage thinly, chop the dill and parsley. Salt the cabbage and herbs and remember with your hands. This will make the salad juicier.

Grate the peeled turnips and carrots with a Korean carrot grater. Add the turnips, carrots, oil, mustard and salt to the cabbage and stir.

Ingredients

2 eggs;
150 g turnips;
150 g cucumbers;
1 clove of garlic;
salt to taste;
1-2 tablespoons of mayonnaise or sour cream.

Preparation

Ingredients

100 g raisins;
200 g turnips;
200 g sweet apples;
ground cinnamon - to taste;
ground nutmeg - to taste;
ground cloves - to taste;
160 ml of water;
2 tablespoons of vegetable oil or 40 g of butter;
2 stars of dried star anise;
honey or sugar - optional.

Preparation

Soak the raisins in boiling water for 10-15 minutes. Then fold in a colander and dry. Peel the turnips and apples and cut into small pieces.

Place the prepared ingredients in a bowl. Add cinnamon, nutmeg and cloves and stir. You can use other spices according to your taste.

Divide the mixture into two baking pots. Pour 80 ml of water and a spoonful of oil into each of them. Instead of vegetable oil, you can put a piece of butter on top. Place the star anise on the top.

Cover the pots with lids and place in an oven preheated to 180 ° C for about 40 minutes. Check the readiness of the turnip with a toothpick: the vegetable should be soft. If the dish does not seem too sweet to you, add honey or sugar to it before serving.

Turnip is an affordable root vegetable that combines nutritional and health benefits. This product is suitable for preparing delicious hot and cold dishes according to simple recipes Slavic cuisine.

Serve porridge for breakfast. Turnip will help to diversify this dish, from which porridge, sweet or without added sugar, is prepared. The advantage of this recipe is that the cooking time is 30 minutes.

Components:

Preparation:

The peeled and washed turnips are put on fire, the water is slightly salted. You can cook the product whole or chopped. When the vegetable becomes soft, the liquid is drained.
A slightly cooled root vegetable is pounded, turning into mashed potatoes (you can use a blender), season with oil and turmeric.
For sweet porridge, add sugar to taste.
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 experts recommend preparing an original rice porridge that will appeal to both children and adults.

What you need:

turnip - 350 g;
rice groats - 120 g;
milk - 350 ml;
butter;
sugar.

How to cook:

You can also cook such a porridge in water with the addition of vegetable oil, then the recipe can be used during fasting.

Turnip baked in the oven

Turnip recipes are delicious and simple, especially when baked in the oven. This method of cooking preserves the beneficial properties of the vegetable, impregnates it with the aromas of other ingredients, creating a single flavor composition for the dish.

Turnip gratin

A non-classic vegetable - turnip - will help to diversify the classic gratin recipe. The dish will turn out delicious and satisfying. It can be served for lunch or dinner.

Products:

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

Recipe:

Chef's advice: for each layer you can use different varieties cheese, which will add a spicy flavor to the dish.

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.

Mushroom pots

Turnip recipes are delicious and simple, those who adhere to proper nutrition, because turnip is a low-calorie product. The ingredients that combine with this vegetable add spice to the dishes.

For original pots you will need:

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

Preparation:

Prepared turnips and carrots are cut into cubes, poured with boiling water, salt and simmer for 5 minutes, then the liquid is drained.
Zucchini is peeled, chopped into cubes.
The white part of the onion is sautéed in oil, mushrooms are added, fried for another 10 minutes, seasoned with salt and pepper.
Vegetables and mushrooms are placed in pots, hot milk is added (at the rate of 100 ml per pot) and 0.5 tbsp. l. sunflower oil.
Vegetables are baked at 200 C for 30 minutes.
Before serving, season with the green part of the onion and any other greens to taste.

With pork

Turnip goes well with meat, such as pork. In this case, the dish will not turn out to be too high in calories if you choose low-fat pieces.

Recipe:

Pork (0.5 kg) is washed, cut into strips, salted, pepper and fried a little with finely chopped onion.
Prepared turnips and carrots (1 pc.) Are rubbed on a grater with a large blade. Cabbage (200 g) is finely chopped.
Put the fried pieces into a baking dish, cover them with cabbage, turnips and carrots on top. Bake at 180 C for 40 minutes.
Before serving, season with garlic and your favorite herbs.

Stuffed turnip

Turnip goes well with many other foods, so it is often recommended to stuff it. 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

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

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

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

Salads

Turnip is also eaten raw, it ideally complements vegetable salads, the recipes of which are simple to perform and do not require a lot of costs, gives them a slightly tart, but at the same time mild taste, adds juiciness. A cold appetizer with this root vegetable is perfect for a family dinner, and for a festive table.

With carrots

Carrots, turnips and radishes are ideal allies: they are great for everyday salad for dinner, help to keep the figure in shape and are healthy foods.

Execution algorithm:

Peeled carrots, turnips and radishes (1 pc. Each) are rubbed on a coarse grater.
Chop 2-3 cloves of garlic.
Salad is salted, pepper, seasoned with paprika and other spices 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 spice to the dish, make it more tender.

With avocado filling

This recipe is distinguished by the fact that the roots are seasoned with an exotic dressing made with the addition of avocado.

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

Salad products:

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, seasonings. Then vinegar and oil are carefully poured. Stir until smooth.

Salad preparation: 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 it if there are turnips and Chinese cabbage in the house.

Components:

Recipe:

Prepared turnips are cut into strips or chopped with a special grater for Korean carrots, put in a suitable dish.
The rest of the vegetables are finely chopped, flavored with spices and transferred to the grated root vegetable. Mix well and leave to brew. The resulting liquid is drained.
Grind the egg and lay it on top of the vegetables.
Mix sour cream, butter, lemon juice and season everything with the resulting sauce.

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

With cucumber

Making recipes from turnips, delicious and simple, is especially useful in the cold season, when the body needs a charge of vitamins. On a frosty winter day, a bright and aromatic salad with cucumbers and fresh herbs will cheer you up. A small turnip is peeled and rubbed on a coarse grater or chopped into strips.

One cucumber is suitably chopped. Finely chopped greens are added. Salt and pepper to taste. You can fill the snack with sour cream or butter. vegetable origin.

With berries

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

Product	Action
Turnip (2-3 pcs.)	Rinse, peel, cut into strips or grate 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 the root crop and berries, mix
Honey and sugar (to taste)	Pour over and sprinkle with sweet foods, respectively

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

Turnip in a multicooker

The multicooker retains the beneficial properties of the food, so it is ideal for cooking turnips. The dishes will turn out to be tender, juicy and tasty. Plus, the multicooker saves time by allowing you to cook your favorite recipes faster.

With potatoes

Potatoes combined with a turnip are an excellent side dish for any meat dish.

What to buy:

turnips - 3 pcs.;
potatoes - 2 pcs.;
sunflower oil - 2 tbsp. l .;
salt pepper.

How to cook:

Stuffed with minced meat

It is easy to cook stuffed turnips in a cartoon. 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 (ready-made)	100 g
Onion	1 PC.
Garlic	2 teeth
Homemade ketchup / diluted tomato paste	1 tbsp.
Sunflower oil	1 tbsp.
Greenery	Beam
Salt, pepper, spices	Taste

Vegetable stew

Diet, lean, but no less tasty, you get a vegetable stew with the addition of turnips.

Components:

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

Recipe:

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

The meat chopped into pieces is lightly fried in the "Fry" mode (15 minutes). Transfer from the bowl.
Lay vegetables in layers: potatoes, turnips, carrots, onions. Season with spices and oil.
They put fried meat pieces and again vegetables: turnip, carrots, onions, potatoes, spices.
Pour in vegetable broth, choose the "Stew" program (1 hour).

Steamed Turnip

Turnip recipes are delicious and simple, and our ancestors knew about it. After all, the recipe for cooking steamed turnips was considered the most favorite, since the vegetable was placed in an already cooled oven, where it languished for several hours. After, the turnip was sweet, tender and melting in the mouth. V modern world such turnips can be cooked in the oven or in a multicooker.

In the oven

Steaming a root vegetable in the oven is very simple. To do this, choose a fresh elastic turnip of a sweet variety, the size does not matter: a large vegetable is cut into smaller pieces, and small roots are cooked as a whole. The peeled and washed vegetable is placed in an earthenware dish or in a baking bag, add 1-2 tbsp. 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, served as a side dish or main course.

In a multicooker

To steam turnips in a multicooker, you need to put 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 to the table. Culinary experts recommend making a delicate puree from such a turnip: add milk, butter, butter, salt, crush everything with a crush or beat with a blender.

Turnips can be used to make various delicious and healthy meals, and the recipes given will help diversify the usual home menu.

Article formatting: Anna Vinnitskaya

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