What can be cooked from boiled turnips. Turnip: recipe for cooking turnip dishes

Turnip- the simplest vegetable to prepare, remember the saying “ easier than steamed turnip"? Before potatoes, turnip was also the most important, and the most accessible, and the most well-stored product in Russia, and it was eaten all year round. But then the potatoes literally swept the turnips out of the Russian gardens. And it's a pity, because in addition to affordability, keeping quality and other democratic advantages, turnip is also very tasty. It is no coincidence that the French and Italians still use it in everyday and haute cuisine. Let's find out how and what to cook from turnips.

Steamed turnip

In relation to the repa, the word “ soar" means " cook, folded in a cast iron, with the addition of two to three tablespoons of water, without adding firewood". Translated into modern language - “ steam". To do this, take six to seven young turnips, wash them, peel them, cut into small pieces and put them in a pot, cast iron or saucepan. Pour in some water, cover with a lid. Place the turnips in an oven preheated to 120-130 ° C. After 2 hours, the dish will be ready.

Steamed turnips with butter and coarse salt are most delicious, but they were given to children with a spoonful of honey. Turnips can be cooked not only in a saucepan or cast iron, but also baked in a roasting sleeve - for 1 hour, at 180 ° C.

Baked turnip with apples

Peel two or three turnips, cut into thin slices. Cut a couple of large apples into slices, removing the core. Stir the turnip and apple slices, drizzle with vegetable oil, sprinkle with fresh thyme, lightly salt and pepper. Then put turnips and apples, alternating, on a baking sheet, sprinkle with dry white wine, or wheat beer, or even just pour moderately thick sour cream - and send to the oven preheated to 220 ° С. It will be ready in 30 minutes, but just in case, check it out from time to time.

Stewed turnip with pumpkin

Place the turnip chunks in a saucepan. Add some vegetable oil and 1 cup boiling water. 10 minutes after boiling, add pumpkin, cut into the same size pieces. Cook on low heat for another 10 minutes. Season and salt 2-3 minutes before cooking. Cool completely and serve with meat or white fish.

Turnip puree

This vegetable will especially delight those on a diet. It has almost zero calories and turnip puree is almost indistinguishable from celery puree - that lord of the poor English table. Boil the whole turnips. As it cooks, crush it. For those not on a diet, add hot milk or cream. Unlike mashed potatoes, such mashed potatoes will never acquire a creamy consistency. Fibers, rough pieces remain in it.

Turnip stuffed with bread crumbs and raisins

Cut off the top of the vegetable, select the pulp. Fill the resulting free space with a mixture of medium crumbs of delicious wheat bread, melted butter (1-2 teaspoons per medium turnip) and pre-soaked raisins (about 2 tablespoons). Top with honey and cook in the oven at 220 ° C for 30-40 minutes.

Turnips can be fried, boiled, stewed, and eaten raw (which is also fashionable). Turnip does not have an active, too expressive taste, so it can be added to any salad, and boiled, and stuffed, and put on a casserole or stew. It can be put in cabbage soup or borscht instead of potatoes.

Turnip is an incredibly healthy root vegetable, known since the days of Russia. The housewives used it in different ways: they boiled, fried, made jams and canned, baked in the oven. Today, many have forgotten about this vegetable - and in vain, since it contains a huge amount of useful trace elements 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 the preparation of various dishes, but also as a remedy. Unlike expensive medicines and vitamins, turnip is available to everyone. Its advantages include the fact that this product contains a lot of nutrients necessary for human health.

The composition includes:

• vitamin C;
• iron;
• phosphorus;
• calcium;
• vitamins of group PP, B2, A.

The turnip is used in the treatment of diseases of the joints, gastrointestinal tract, respiratory system, and the beneficial properties of the root vegetable help in purifying the blood and kidneys, and have a positive effect on the functioning of the digestive system. For example, there is cellulose in the composition of the root crop - it helps to cleanse the intestines of harmful substances, prevents the stagnation of toxins.

Turnip has the following effect:

1. It stimulates the secretion of bile, which helps to avoid the formation of stones.
2. Helps to cope with viral diseases.
3. Relieves pain and inflammation of the gums.
4. Reduces the risk of cancerous tumors when taken regularly.

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

However, it is worth remembering that overuse of turnips can be harmful to the body, especially those with a tendency to heartburn, ulcers, or pancreatitis. The juice of this root vegetable is aggressive, therefore it must be drunk in dosage in order to avoid allergies.

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

There are also a number of contraindications in which you should not use turnips:

• hepatitis;
• cholecystitis;
• thyroid problems;
• elderly age.

If you first started cooking turnips, then first you should learn about the nuances of cooking - only in this case you can make the root vegetable soft, do not allow the appearance of bitterness, which often happens during cooking. The method and time of cooking largely depend on the recipe chosen.

It is also important to prepare the root crop itself:

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

The cooking process itself is as follows:

1. Pour water into a saucepan and wait for it to boil.
2. The prepared root crop is immersed in water.
3. Cook for about 25-30 minutes.
4. To check the readiness, we prick the turnips on a fork or knife.

In a multicooker, the cooking process will be slightly different:

1. Pour half of the water into the bowl.
2. We cut the turnip into several pieces.
3. We lower the root crop into the water.
4. Cooking turnips for 20 minutes, setting the "Cooking" mode.

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

Delicious and quick turnip salad recipes

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

With apples and carrots

Cooking time: 25 minutes.

Caloric content per 100 g: 78 kcal.

Cooking such a salad will not take much of your time, and it will turn out delicious and juicy.

Ingredients:

• 2 small root vegetables;
• 1 carrot;
• 1 apple;
• 1 tbsp vinegar;
• 1 tbsp oils (you can use both linseed and sesame);
• spices;
• 1 tsp lemon.

To make a salad:

1. We rub the peeled turnips on a grater, like apples and carrots.
2. We pour all the components into one container.
3. Add all the spices and oil, mix thoroughly.
4. We serve to the table.

With carrots and garlic

Cooking time: 20 minutes.

Caloric content per 100 g: 106 kcal.

By adding garlic, this salad will have a slightly spicy flavor. For cooking you will need:

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

The preparation is very simple: first, peel the root crops, cut out the damaged areas, grate and pour everything into a container. Add spices, garlic, salt, mayonnaise there. It remains to mix everything and you can serve it to the table.

Delicious yellow turnip salad

Caloric content: 125 kcal per 100 g.

Such a salad of fresh yellow turnip is the leader in the amount of vitamins and minerals, since such a 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 turnips;
• 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;
• greens.

First, we prepare the lentils: put them in a deep plate, fill them with water and remove them for now. While it is “soaking”, peel and boil the turnip, then chop it finely. Finely chop celery and onion, or better chop in a blender. Fry the selected meat for two minutes - a crust should appear. We put it on a plate, add mushrooms, celery, pour everything with vinegar and leave it for 10 minutes. It remains to add boiled lentils to the salad and season it with mayonnaise.

Root Vegetable Soup Recipe

Caloric content per 100 g: 110 kcal.

To prepare a delicate and healthy dish, you will need:

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

The preparation is simple:

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

Delicious and hearty porridge with turnips

Cooking time: 45 minutes.

Caloric content per 100 g: 71 kcal.

You can even make delicious cereals from turnips: they will be hearty, aromatic and full of vitamins. For cooking you will need:

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

The preparation of the dish is as follows:

1. My fresh turnips, peel, finely chop.
2. Fry the root vegetable for 7-10 minutes under the lid, stirring occasionally. Thanks to this action, the turnip will become softer, after which it must be whipped with a fork in mashed potatoes.
3. We put the resulting mass in a saucepan, there - rice, water or milk. We put the container on fire and cook until the rice is cooked.
4. Add sugar or spices if desired.

Oven Cheese Casserole Recipe

Cooking time: 50 minutes.

Caloric content per 100 g: 147 kcal.

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

We will need:

• 1 root vegetable;
• 200 ml of broth (both chicken and vegetable are suitable);
• 50 g of 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.

Calories per 100 g: 360 kcal.

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

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

Making jam is quite simple:

1. We clean the root crop from the skin, rinse, cut into several parts.
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, fill them with a honey mixture (water and honey in a ratio of 4: 1). The main thing is that the liquid completely covers the pieces.
4. We put the saucepan with the mass on a small fire and cook. We need to bring the mixture to a boil three times.
5. Drain the syrup into a separate container, transfer the root vegetable to another pan.
6. Fill with pure honey so that it covers the root vegetable to the height of three fingers.
7. Bring to a boil and start preserving the workpiece.

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

Delicate vegetable stew

Cooking time: 90 minutes.

Caloric content per 100 g: 158 kcal.

If you are very fond of stews, then adding turnips to it will make the dish more "interesting" in taste. We need the following ingredients:

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

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

When preparing a stew with meat, the pork or beef should first be chopped and pan-fried on both sides until golden brown.

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

Lean turnip vinaigrette

Cooking time: 40 minutes.

Caloric content per 100 g: 45 kcal.

The vinaigrette familiar to everyone can be made more pungent 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);
• 1 can of peas;
• 100-150 g of sauerkraut.
• 100 ml of unrefined vegetable oil;
• 1-2 tsp vinegar;
• dill, other herbs;
• 2 tsp salt and sugar.

Preparation:

That's all! A delicious, hearty lean dish is ready!

Our following tips are sure to help you make your turnip dishes more delicious:

1. If you want to slightly bring down the "spiciness" of the prepared salad, you should boil the root vegetable a little: this 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 cooked product too acidic.
3. Turnip greens should not be thrown away: rinse them, dry them, freeze them in order to use them later, for example, when preparing salads instead of the usual greens.
4. If the root vegetable is too hot, 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, since in this case it will become sweeter and softer.

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

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 of 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. Arrange the turnips and carrots, peeled and cut 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 of 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 pulp 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 boil 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 dry the dried fruit 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 them 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 finely, 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 to suit 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.

Many housewives cannot imagine how tasty and healthy turnip is, especially if it is cooked deliciously. In this article, I will consider a special cooking method, which involves the use of special pots. First, the vegetable is boiled, then the inner pulp is removed with a spoon.

The wall thickness of the pot is about one and a half centimeters. At the end of the preliminary stage, the pots are filled with minced meat. I like to experiment with filling - I use sweet porridge, mushroom and meat components. I take any meat, but from mushrooms I prefer oyster mushrooms.

Turnip in a pot with mushrooms

Regardless of the chosen filling, I note that the dish in natural pots will turn out to be very fragrant.

Ingredients

Servings: 10

• turnip 1000 g
• Forest mushrooms 300 g
• onion 2 pcs
• sunflower oil 30 ml
• spicy tomato sauce 125 ml
• salt and spices to taste

Per serving

Calories: 31 kcal

Proteins: 1.9 g

Fats: 1 g

Carbohydrates: 5.6 g

30 minutes. Video Recipe Print

Peel mushrooms, chop finely, mix with chopped onions.

Send the mass to a frying pan, season with spices, fry over low heat until the liquid evaporates from the mushrooms, and they are brown.

Mix the resulting roast with chopped turnip pulp and fill the pots with the resulting mass.

Put natural pots with filling in a mold, pour over with tomato sauce.

It remains to send to the oven for a quarter of an hour at 190-200 degrees. Bake under foil.

If you don't like tomato sauce, feel free to replace it with milk-based sauce. As a result, you will get a different taste.

How to cook in a slow cooker

Turnip is rich in vitamins, carotene, fiber and mineral salts. Although it contains a lot of sugar, the calorie content cannot be called high.

The human body perfectly assimilates the root crop. It counteracts inflammatory processes, relieves pain, and has a diuretic effect. Nutritionists recommend that people who want to lose weight include this vegetable in their diet.

In the old days, turnips were used to cook a boy, which replaced sweets. It is suitable for mashed potatoes and side dishes, it is stuffed, baked, even stewed. I will teach you how to cook it in a slow cooker.

Ingredients:

• turnip - 1 pc.;
• chopped meat;
• eggs - 1 pc.;
• onion - 1 head;
• hard cheese - 100 g;
• salt, spices.

How to cook:

1. Carefully remove the skin from the vegetable with a thin, sharp knife.
2. Turn on the multicooker, activate the "Soup" mode, boil the root vegetable until cooked in water with a small amount of edible salt. Check readiness by piercing with a fork.
3. Peel the onion, chop finely, mix with the egg and minced meat. It remains to salt and mix thoroughly.
4. Remove the core from the boiled vegetable, and fill the resulting cup with the filling.
5. Pour some oil into the multicooker container and lay out the workpiece. Cook for about an hour in Baking mode.
6. Sprinkle with grated cheese a quarter of an hour before the end.

Don't forget to sprinkle chopped herbs on the treat before serving. I recommend serving with sour cream. Turnip cooked in a multicooker goes well with this fermented milk product.

Cooking turnips delicious for a child - 3 recipes

I will present three recipes that are perfect for children. Each of them is good and unique. I advise you to cook them all that you choose the best one.

With sour cream

Ingredients:

• turnip - 150 g;
• sour cream - 50 ml;
• onions - 20 g;
• greens - 1 bunch.

Preparation:

1. Gently peel the main ingredient, place in a mold, add water and bake in the oven until half cooked.
2. Remove the baking sheet, chop the root vegetable, mix with chopped onions and sour cream.
3. Return the baking sheet to the oven and bake until a crust forms.

Children will appreciate this treat. If your child doesn't like vegetables, check out the second recipe.

With apples

Ingredients:

• turnips - 4 pcs.;
• butter - 50 g;
• apples - 2 pcs.;
• sugar - 50 g.

Preparation:

1. Peel the turnips and cut into cubes. Put in a saucepan, add butter, a little water and put on the stove to simmer.
2. After 15-20 minutes, put the crushed apples together with sugar and continue stewing until tender.

If you cook turnips with prunes, you get a source of nutrients that will take care of the health of children.

With prunes

Ingredients:

• turnip - 1 kg;
• flour - 30 g;
• butter - 30 g;
• milk - 300 ml;
• prunes - 200 g;
• sugar - 30 g

Preparation:

1. Grind the vegetable and put it in boiling water for 5 minutes. During this time, the bitterness will go away.
2. While the root vegetable is taking a "hot bath", wash the prunes and remove the bones.
3. Boil the prunes and put them in a colander.
4. Prepare the sauce from the milk. Fry flour in butter, add hot milk, bring to a boil.
5. Add the turnips with sugar and prunes to the sauce, stir, bring to a boil and simmer for about 5 minutes.

All recipes are very simple. If you have a turnip at your disposal, you will cook wonderful meals for the kids at home, deliciously and quickly.

Turnip is a yellow root vegetable with a diameter of 20 centimeters and a weight of 10 kg. It is baked, stuffed, boiled, added to salads. Store in low temperature conditions.

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.

There were times when in Russia they cooked stews and cereals 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 turnips, and / or kohlrabi, carrots (all 1 pc.), Peel and grate on a coarse grater. 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.

VI 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. Finely chop the boiled porcini mushrooms, season with nutmeg, wipe with butter and fill the turnips. Moisten with poppy milk, put in a frying pan and, covered, bake in the oven. "

6. Stuffed turnip - 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 little cream and broth, salt and pepper, add garlic. Continue to alternate 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. Mushrooms and onions are added for a rich taste. Mushrooms are pre-boiled, cooled, cut into strips. The turnips are 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.

Lay thin slices of turnip in layers 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 the benefits from it are much greater, and it is not at all difficult to freeze the 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 the skin off 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. After that, 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, sour turnip 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 tails. 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 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 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