What to cook from yellow turnip. Turnip dishes: recipes with photos

The vegetable, which has become a true exotic these days, continues to be as healthy, nutritious and tasty as it was a hundred or two hundred years ago. This, of course, is about turnips, undeservedly forgotten in favor of potatoes, but we will tell you what simple dishes you can cook from it for children. However, it is possible that adults will also appreciate them, because with great benefits, this product has practically no contraindications.

Indeed, only people with peptic ulcer should not eat turnips, and even then only in their raw form. For everyone else, it is a real storehouse of vitamins, minerals and amino acids.

For example, it contains a completely unique substance glucoraphanin, which has a strong anti-cancer effect. Turnips even contain a naturally occurring antibiotic that fights infectious diseases. As you can see, this root vegetable is definitely worth getting back on the table!

Turnip as the first complementary foods can be given to children from the age of six months. Just like zucchini, pumpkin or broccoli, it is easily digested and does not provoke allergic reactions.

For turnip puree, you need to take 50 - 70 g of root pulp, cut into pieces and boil them in a small amount of water or in a double boiler. To improve the consistency, add breast milk or formula, but that's all. Salt or any oil, of course, we do not put.

But by the 10th month, when your baby’s diet has expanded significantly, it’s good to cook not only mixed mashed potatoes with all of the above vegetables, where turnip can be both the main component and an additional one, but also fill it with a drop of vegetable oil. Depending on the number of teeth a little gourmet has, the stew can not be crushed in a blender, but simply kneaded with a fork.

For children from one and a half years of age, there are much more options for turnip dishes. For example, we can already offer it to the baby in its raw form, retaining all the beneficial properties of this root crop.

So, for a turnip salad, we need 100 g of turnip, 1 boiled egg, a little 10% sour cream and a pinch of salt. We cut the vegetable into thin strips, knead the egg with a fork, season with 1 tablespoon of sour cream and salt. Salad ready! It has a light, pleasant taste, to which the crispy turnip gives piquancy.

Turnip with apples

At the same age, children will also willingly eat sweet vegetable dishes. Let's offer them turnips with apples. This dish undergoes heat treatment, which makes it softer and more tender than the previous one.

We take equally the pulp of peeled turnips and apples (for example, 100 g each), 20 g raisins, 1 tsp. butter, sugar to taste. We cut vegetables and fruits into cubes, add butter and simmer in a saucepan under the lid for 10-15 minutes. Then, add already washed and pre-soaked raisins, sugar, if necessary, and keep on low heat for another 10 minutes.

Serve warm with sour cream or cream. Instead of raisins, you can take any other dried fruits - prunes or dried apricots.

Stuffed turnip

If you want to make a dish for children in a slow cooker or air grill, bake stuffed turnips. We take several medium-sized root crops, clean them, boil them in salted water until cooked and cool.

Then we take out the core so that sufficiently thick walls remain. They can be stuffed with cottage cheese with honey or sweet mashed hearts mixed with chopped dried fruits.

Also, crushed nuts - walnuts or cashews with prunes or raisins can be an unusually tasty filling. We need at least 1 glass.

We bake stuffed turnips for 25 - 30 minutes on the selected mode. Serve with sour cream.

From turnips, you can cook not only semi-dessert dishes for children, but also the first for the whole family.

You can vary the recipe for this soup in different ways, preparing either a completely dietary dish, or a more satisfying and dense one.

Ingredients

Turnip - 500 g
Potato - 400 g
Cauliflower - 300 g
Cream 20% - 1 tbsp per plate
Salt, spices - to taste

Cooking

We wash the vegetables, peel, cut into cubes and set to boil, pouring potatoes with one and a half liters first. When it is half ready, put the turnips and cauliflower into the pan. Salt, add spices as desired.
As soon as the vegetables are cooked, chop them with a submersible blender and serve immediately. In the plates, sprinkle the soup with chopped herbs and add cream.

As you can see, this option can rightfully be considered absolutely dietary. But you can “compact” it by boiling vegetables in chicken broth and adding boiled finely chopped poultry meat to the soup after chopping. Also, if you are not against roasting, along with broccoli and turnips, you can add sauteed onions and carrots to the soup - this will make the taste brighter and richer. We grind them with other vegetables. Before serving, this soup can be sprinkled with grated cheese at the rate of 1 tsp per plate.

Turnips generally go well with cheese. In the next dish, we will prepare it for children and adults with a crispy crust.

Ingredients

Medium-sized turnip - 6 pcs.
Hard cheese - 100 g
Milk 3.5% - 3 tbsp.
Wheat flour - 3 tbsp
Butter - 40 g or 2 tbsp
Salt - a pinch

Cooking

We cut the peeled turnip into large slices so that they can be laid out later on a baking sheet, and cook in salted water for another 10 minutes after it boils. Then, drain the liquid.
Melt the butter in another saucepan, add the sunflower oil there and pour the flour in small portions, stirring continuously so that lumps do not form. Warm up for two minutes. Then pour milk in a thin stream, salt, stir again and cook for another 5 minutes.
Slices of boiled turnips are laid out on a baking sheet or baking dish, pour the resulting milk sauce and sprinkle with grated cheese. We send it to the oven preheated to 180 degrees and bake for 15 minutes until a golden crust appears.

Serve the casserole hot, sprinkled with herbs if desired.

This dish will be a delicious and unusual dinner for all households! In addition, the recipe can be improved by adding chopped boiled chicken or crumbly stewed minced meat to the turnip. Such a casserole will become not only a side dish, but also a full-fledged main hot turnip dish at any feast.

Turnip croutons

This breakfast recipe can be successfully used for an afternoon snack and even dinner. It can be safely prepared for children from 3 years old, and the rest of the family.

Ingredients

Turnip - 200 g
Chicken egg - 1 pc.
Cheese - 80 g.
Chopped loaf - 1 pc.
Salt, spices - to taste

Cooking

If we are preparing breakfast, then it is best to boil the peeled turnip the day before so that it will definitely cool down by morning. We make puree out of it - not necessarily with a blender, you can just use a crush.
Salt, add an egg, cheese to it, mix well and spread with a thick layer (at least 5 mm) on pieces of a loaf. We send them to fry in a hot pan, first from the side of the filling.
Having brought it to a golden brown, we can transfer the croutons to a dish, or we can fry the other side. It all depends on your preferences.

So, before you a lot of recipes for turnip dishes for children and adults. They can be changed and improved. Imagine and get pleasure from food and its preparation!

Turnip is rarely used in cooking, but, as it turned out, in vain. This vegetable is rich in vitamin C, essential oils and minerals. Turnip has a diuretic, antiseptic, anti-inflammatory and analgesic effect. For all its benefits, turnip is a tasty and satisfying product from which you can cook a wide variety of dishes. Woman's Day has put together a collection of easy turnip recipes.

Baked turnip: recipe

Roasted turnips are a great side dish option. Remove the skin from the turnip and place in a baking dish. Add ½ cup water and bake in the oven until the turnips are tender. Cool the turnip, then cut into thin slices. Add chopped onion to the turnip, salt, pepper to taste, pour over with vegetable oil, sprinkle with chopped herbs.

Ingredients: turnip - 3-4 pcs., onion - 1 pc., vegetable oil - 3-4 tbsp. l., herbs, salt, pepper - to taste.

Baked turnip: the recipe is really simple

Turnip Gratin: Recipe

Finely chop the garlic. Grate the cheese on a coarse grater, thinly slice the peeled turnip. Melt the butter in a skillet over low heat. Put a layer of turnips, on it - a layer of cheese. Pour in a small amount of cream and broth, salt and pepper. Alternate layers until you run out of ingredients. Meanwhile, the contents of the pan will begin to boil slowly.

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

Ingredients: turnip - 4 pcs., garlic - 4 cloves, cheese - 2 cups, butter - 4 tbsp. l., chicken broth - 100 ml, fat cream - 100 ml, herbs, salt, pepper - to taste.

Turnip dumplings: recipe

Knead the lean dumpling dough from flour, water, salt and sunflower oil. The dough should be tough. Roll the dough into a ball, refrigerate for 1 hour, then take it out, roll a large sausage out of it, cut out small dumplings from the sausage, and roll each dumpling into a flat dumpling juicy. You can do otherwise: just roll out the entire ball of dough into a thin layer and cut out the juices from it with a glass. Grate the turnip on a fine grater, squeeze out the liquid.

Place a little turnip filling on top of the dough. Roll it in half so that the filling is inside, and then form a beautiful dumpling out of it. Throw ready dumplings into boiling salted water and cook for 5 minutes.

Ingredients: turnip - 500 g, flour - 500 g, water - 1 cup, salt - 1 pinch, sunflower oil - 100 g.

Unexpected turnip dish - dumplings

turnip salad recipe

Wash the turnips, peel and coarsely grate. Chop the onion and add it to the grated turnip. Season with salt, black pepper and coriander to taste. To stir thoroughly. Add the required amount of vegetable oil or mayonnaise. Mix. Serve the salad immediately after preparing it - this will allow the turnip to retain all its vitamins.

Ingredients: turnip - 4 pcs., onion - 1 pc., salt and spices - to taste, vegetable oil or mayonnaise - to taste.

Recipe for turnip salad

Recipe - Stuffed Turnip

Chop hard-boiled egg. Peel the turnips, salt and boil until tender. Drain, cut off 1 cm of the top of the turnip and use a teaspoon to scoop out the pulp, being careful not to damage the edges. Heat oil in a frying pan. Add finely chopped mushrooms and onions to the pan, fry until golden brown. Place mushrooms and onions in a bowl. Add 3 tbsp. l. ground crackers, chopped egg and finely chopped greens. Mix all the ingredients well and stuff the turnip with the resulting mass. Close the hole on top with a cut top. Lubricate the turnip with beaten protein or a whole egg, roll in ground breadcrumbs. Place the turnips in a greased baking dish, add 1–2 cm of water and bake in the oven until tender. Stuffed turnips can be served with sauce.

Ingredients: turnip - 5–6 pcs., porcini mushrooms - 300 g, onion - 50 g, butter - 50 g, flour - 50 g, egg - 1 pc., parsley or dill - 10 g, ground crackers - 50 g, salt , pepper - to taste.

1 Delicious turnip puree for garnish
2 How to bake a vegetable in the oven with apples
3 Turnips fried with onions
4 Steamed turnip
5 How to stuff turnips with champignons?
6 Potato casserole with mushrooms and turnips
7 Winter salad of turnips, carrots and cabbage
8 Vegetable soup with chicken broth
9 Turnip porridge - simple and tasty
10 Stew with meat
11 Peasant Soup Recipe
12 Pork salad with turnips and apples
13 Pickled Vegetables Hawaiian Recipe

Turnip has undeservedly lost popularity among culinary specialists. This healthy and cheap root vegetable can be added to a variety of dishes - soups, salads, side dishes. The following are the simplest and most delicious recipes for cooking turnips.

Delicious turnip puree for garnish

Ingredients: 8 - 9 pcs. turnips, 60 g butter, a glass of low-fat cream, 1/3 cup crumbs, 2 large eggs, half a glass of sour cream, rock salt.

Root crops are thoroughly cleaned, washed and poured with water in a saucepan. Salt the contents of the container immediately.
Turnip is cooked until tender - it should become very soft.
The finished root crop is thoroughly kneaded with a pusher. Slightly beaten eggs, melted butter, cream are poured into it. Instead of the latter, you can use regular full-fat milk.
Cracker crumbs, salt to taste are added to the same mass.
After thorough mixing, turnip puree is laid out in a ceramic container, generously smeared with sour cream and baked for 12-14 minutes.

The dish is served hot as a side dish.

How to bake a vegetable in the oven with apples

Ingredients: 270 g of fresh turnips, 320 g of sour apples, 1.5 cups of dark raisins and low-fat cream, 60 g of butter, 2 small. spoons of finely grated lemon zest, ground ginger, cardamom and cloves on the tip of a knife.

The raisins are sorted and washed thoroughly.
The turnip is peeled, cut into small cubes and laid out on the bottom of a ceramic pot.
All selected spices, chopped citrus zest and washed raisins are immediately laid out to the prepared root crop. Instead of the listed spices, you can take star anise, nutmeg, coriander or any other to your liking.
Apples, along with the skin, are cut into miniature cubes and also sent to the turnip.
All the ingredients used are lightly mixed in a pot.
Cream is poured into the top of the bowl. If they are not at hand, you can use plain water. Fits in a pot and butter.
Under the lid, the dish languishes in the oven at an average temperature for about an hour - the root crop should soften well. It is convenient to check this with a fork.

Ready baked in the oven turnips can be served as a healthy dessert if you add natural bee honey or regular sugar to it.

Turnip fried with onions

Ingredients: half a kilo of turnips, 220 g of onions, 2 tbsp. spoons of wheat flour, 90 ml of refined oil, 1 small. a spoonful of granulated sugar, the same amount of salt.

The turnip is washed well, the top and tail are removed from it. The skin is left. Next, the product is coarsely rubbed.
The onion is chopped into thin rings and moved to the turnip.
The ingredients are covered with sugar and wheat flour. Mix thoroughly.
The oil heats up well in a frying pan. Prepared vegetables are immersed in a boiling liquid. With frequent stirring, they are fried to a delicious golden hue (about 15 minutes) and salted. You can use any of your favorite seasonings.

Ready fried turnips are served as a side dish for meat or fish. It also goes well with crumbly cereals.

steamed turnip

Ingredients: 4 pcs. turnips, 6 - 8 tbsp. tablespoons of purified water, salt to taste. Let's take a closer look at how to cook the simplest quick turnip dish.

Root crops of approximately the same size are washed well, peeled and cut into thin circles.
While the turnip is being prepared, the oven must be heated to 160 - 180 degrees.
Pieces of the root crop are placed in a clay pot. Salt water is poured from above. If you overdo it with the amount of liquid, the turnip will turn out boiled.
The pot is placed on a baking sheet and sent to the oven for about 70-80 minutes.

Ready steamed turnips are poured with melted butter and served at the table.

How to stuff turnips with champignons?

Ingredients: large turnip, 130 g fresh mushrooms, onion head, 75 g butter, 90 ml medium-fat sour cream, fine salt. How to cook delicious turnips with mushrooms is described below.

The oven must be preheated to 180 - 190 degrees.
The root crop is washed very thoroughly with a stiff vegetable brush. The thin part of the tail is cut off.
The turnip is transferred to a baking dish and sent to a preheated oven (medium level) for 60 to 70 minutes.
The onion is very finely cut into cubes and fried in a third of the butter until appetizing ruddy.
The finished turnip is cooled, after which the upper part is cut off from it. With a small knife, all the pulp is removed from the middle of the root crop. This part of the vegetable is cut very finely and sent to the onion pan along with small pieces of champignons. The filling for the future dish is fried for 8 - 9 minutes.
Another half of the butter is laid out to it. The mass is salted to taste.
The cooled turnip is stuffed with the resulting filling from the previous step. The stuffing inside it must be tightly packed.
Pieces of the remaining oil and sour cream are laid out on top of the root crop.

Turnip goes to the oven for another 25 minutes. For dinner, the treat is served hot.

Potato casserole with mushrooms and turnips

Ingredients: 430 g chopped mushroom caps, 1 tbsp. dry white wine, 1 tsp. minced fresh garlic, 2 tbsp. l. butter, soft cheese and chopped fresh parsley, thyme sprig, 4 tbsp. onion half rings, 230 g medium potato slices, 170 g peeled and thinly sliced turnips, half a glass of grated hard cheese, salt, 1/3 tbsp. fat unsweetened cream.

Mushrooms with garlic are fried in butter until tender. Next, wine is poured to them. After another 4 minutes, fresh parsley, a sprig of thyme and salt are sent here. The mass languishes until the liquid evaporates.
Soft cheese is introduced into the frying pan already removed from the fire. Its contents are transferred to a bowl.
Fry the onion in the vacated pan until golden.
Potatoes are laid out in a heat-resistant oiled form. Its pieces are sprinkled with salt.
Thin half-rings of onion and all spices are poured on top, slices of turnip and the contents of the pan are distributed.
All products in the form are poured with cream and sprinkled with cheese.

The casserole is cooked for about an hour in the oven at medium temperature.

Winter salad of turnips, carrots and cabbage

Ingredients: 230 g of young cabbage, fresh turnips, 180 g of carrots, half a bunch of fresh parsley and dill, salt, 60 ml of aromatic oil.

To prepare the discussed turnip salad, the first step is to finely chop the cabbage, grate the carrots and cut the turnip into thin pieces.
The greens are finely chopped.
The ingredients are mixed, salted to taste, kneaded with hands and then poured with oil.

A small amount of sweet mustard will help make the taste of the finished dish more interesting.

Vegetable soup with chicken broth

Ingredients: half a kilo of chicken breast, 180 g of turnip, half of sweet pepper, onion, carrot, a couple of leaves of parsley, salt, a mixture of peppers.

The breast is poured with salt water and sent to boil with lavrushka. Next, the meat is removed from the bone, cut into small pieces and returned to the chicken broth.
Together with him, cubes of peeled turnips move into the pan.
After another 5 minutes, roasted arbitrarily chopped onions, sweet peppers and carrots are added to the soup.
The dish is salted, peppered and cooked until all components are ready.

Turnip soup is served hot with fresh herbs.

Turnip porridge - simple and tasty

Ingredients: 2 medium turnips, 1 tbsp. l. butter, salt, ground turmeric and granulated sugar to taste.

Root crops are washed, thoroughly cleaned and boiled in boiling water until fully cooked. To speed up the process, you can simply cut the peeled turnips into small cubes. As soon as the pieces soften, you can proceed to the next step.
Ready cooled turnip is whipped with a blender. You can process it with a regular mashed potatoes. Turmeric, sugar and salt are added. Their exact amount depends on whether it is planned to make turnip porridge sweet or salty.
Butter is added to the already prepared dish. You can replace it with any vegetable.

A treat is served hot as a meal on its own or as a hearty side dish.

Stew with meat

Ingredients: 2 large onions, 4 strips of bacon, 1.5 kg of beef tenderloin, 1/3 tbsp. sifted flour, 4 - 6 garlic cloves, 4 - 5 tbsp. l. chopped fresh parsley, 2 sprigs of fresh thyme, 2 bay leaves, 3 tbsp. strong meat broth, 1.5 tbsp. dry red wine, 1 tbsp. l. tomato paste, 4 large turnips, salt, freshly ground black pepper, 1/3 tbsp. olive oils.

High-quality olive oil is well heated in a large and deep frying pan. First, onion cubes are poured into it. When the vegetable softens, you can lay the bacon. The ingredients are cooked together. As a result, the onion pieces should become rosy and appetizing, and the bacon pieces should be crispy. The contents of the pan are transferred to a separate plate.
On the remaining oil in the same bowl, beef is fried, cut into small, even, identical pieces. The whole process will take 8-9 minutes. Next, the meat is sprinkled with flour and, after stirring, is fried for another couple of minutes.
The frying from the first step returns to the pan. Chopped greens are also poured there, lavrushka, pepper, salt and thyme are added.
Wine is poured into the container. The dish is brought to a boil. On medium heat, the mass languishes for 4 - 5 minutes, after which meat broth and tomato paste are added to it.
The fire is reduced to a minimum, and the ingredients are stewed under a tightly closed lid for 90 minutes.
At the very end of cooking, small cubes of raw turnips are poured into the pan. With a root crop, the treat languishes for another 15 - 17 minutes.

You can decorate the dish with chopped fresh herbs and grated cheese.

Turnip in such a dish will be an excellent substitute for the usual potatoes.

peasant soup recipe

Ingredients: 2 medium potato tubers, 5 standard glasses of purified water, coarse salt to taste, ¼ small head of cabbage (preferably fresh), 1 pc. carrots, turnips, parsley root, onions and tomatoes, 3 tbsp. l. fatty butter, sour cream, herbs to taste.

Water is salted in a saucepan and sent to the fire. To make the broth more saturated, bay leaves and any favorite spices are immediately added to it.
When the liquid boils, cabbage is laid out in it. This vegetable must first be washed, freed from the upper spoiled leaves, cut, and only then poured into the pan. The smaller the straws turn out, the faster the peasant soup will eventually cook. You can use a special shredder for winter cabbage preparations.
Turnips are also sent to the future soup. It is pre-cleaned, washed and cut into small cubes.
Potatoes are used to the taste of the hostess herself and all households. If it was not at hand, then you can simply increase the amount of turnip used. If the potato is still to be used, it must be peeled, washed and cut into approximately the same cubes as the root crop. She also falls asleep in the future soup.
While the base of the dish is cooking, you need to do the frying. To do this, onions and carrots are randomly chopped, and then fried in melted butter. After 3-4 minutes after the start of cooking, pieces of tomatoes are added to them along with the skin. If you want to reduce the calorie content of the future soup, you can pour the vegetables into the pan chopped, but raw, without pre-frying.
The dish is cooked until all the ingredients are ready. Salted if necessary.

The resulting treat is served for dinner with fresh sour cream and chopped herbs.

Pork salad with turnips and apples

Ingredients: 3 tbsp. l. apple jelly, a pound of pork pulp, 1 small. a spoonful of cumin, half a glass of olive oil, onion, 2 large spoons of sweet mustard, ¼ tbsp. quality apple cider vinegar, lettuce (1 pc.), large turnip, 1 sweet and sour apple, 220 g soft cheese, half a bunch of parsley, salt, freshly ground black pepper.

First you need to deal with meat. Pork is cut into even beautiful small pieces, approximately the same in size. The resulting slices are slightly beaten off.
Meat pieces should be greased with a mixture of 2 tbsp. l. apple jelly, salt and cumin. In this form, they are marinated for several minutes, after which they are well fried in hot oil on both sides. The slices should turn out ruddy and without blood.
The onion is cut into small cubes and poured with cold water for 8-9 minutes.
For the yellow turnip salad dressing, whisk together the vinegar, mustard, and remaining apple jelly. The mass is salted, peppered. In the process of whipping, chilled olive oil is also poured into it.
Lettuce leaves are torn and placed in a large bowl. Cooled pork is poured to them. The onion squeezed from excess liquid is also sent there.
Small cubes of apple, raw turnip and cheese are moved into the bowl.

All ingredients are mixed well and dressed with the sauce from the fourth step. A treat is served at the table with chopped fresh parsley.

Hawaiian Pickled Vegetables

Ingredients: 3 large turnips, medium juicy sweet carrots, yellow or red sweet bell peppers, half a glass of granulated sugar and apple cider vinegar, 2 large spoons of table salt.

Root crops are first washed well and cut in half lengthwise. Then they are crushed already across into thin slices. The thickness of the latter should be 3 - 4 mm.
Bulgarian pepper without stalk and core is chopped into short wide sticks.
Ready vegetables are mixed in a capacious bowl, sprinkled with table salt. You can even crush the slices a little with your hands. The main thing is not to violate their integrity.
Vegetables will infuse for about an hour. Next, excess liquid is drained from the bowl, the components are washed and transferred to a jar.
Vinegar with sugar is sent in a saucepan to the fire until the sand is completely dissolved. Next, the prepared vegetables in a jar are poured with the resulting marinade.

You can try the finished snack in a couple of hours, and store it in a cool place for 3-4 days.

Turnip is a root crop with a delicate sweetish aftertaste, characterized by some sharpness and a pleasant specific aroma. It is eaten raw in salads, turnips are fried, stewed, baked, put in soups instead of potatoes. There are many dessert dishes from turnips, tasty and healthy.

Don't know what to cook with turnips? Recipes for quick and tasty root vegetable dishes will help you prepare a healthy meal for every taste and for any table.

General principles of cooking turnip dishes

Even an inexperienced culinary specialist will be able to cook turnip dishes according to our recipes quickly and tasty. Raw turnip salads are ready in a matter of minutes, soup or a fried root vegetable dish will be ready in less than half an hour, depending on the additional ingredients. Turnips are baked for desserts and light snacks, casseroles and puddings are prepared with it.

There are many varieties of turnips. The taste of root crops with white pulp is more tender and such turnips are better absorbed. Root crops with a yellow color have a fleshier flesh and a richer flavor.

It is important to choose the right turnip. Preference should be given to a young root crop, the size of a fist, without cracks, with delicate skin - it is they who have the most tender and fleshy flesh. If you take a turnip in your hand and evaluate it by weight, it should be quite weighty for its size. Light root crops, as a rule, contain voids or their flesh is not juicy and friable. If possible, pay attention to the tops, wilted leaves should not be.

The root crop has a bright peculiar taste. Turnip main and snack dishes, the recipes for quick and easy preparation of which are given in the article, do not need sharp and fragrant spices, they can clog their main taste. Turnip goes well in desserts with products such as milk, honey, cottage cheese. They should be flavored with vanilla or cinnamon, since boiled turnips, which are mixed with other ingredients in the form of mashed potatoes, have a neutral taste and aroma.

Turnip Dishes: A Quick and Delicious Salad Recipe

Turnip salads are very useful. They make a great addition to any main dish. light salads are great for diet food. We offer a recipe for a quick turnip salad with lettuce, herbs and cheese, seasoned with sour cream. For a dietary dish, sour cream can be replaced with yogurt or a fermented milk product with the lowest percentage of fat content can be used.

Ingredients:

Turnip - 180 gr.;

Half a glass of medium-fat sour cream;

120 gr. "Dutch" cheese;

A small bunch of dill;

Fresh lettuce leaves - 60 gr.

Cooking method:

1. We wash lettuce leaves, lay them out on a towel and dry them well. We also wash and dry the dill.

2. After rubbing the turnip with a coarse grater, sprinkle with salt and mix well, let stand for five minutes. The separated juice is completely drained.

3. Grind the cheese on a coarse grater. Grind the dried greens - cut the lettuce leaves into thin strips, chop the dill finely.

4. We spread the greens and cheese to the turnip, add some sour cream, add some salt. Thoroughly stir the salad, add the remaining sour cream.

Turnip dishes recipes: how to quickly and tasty cook a light vegetable side dish

Let's prepare a light vegetable side dish from chopped turnips and bitter onions. Vegetables are fried in vegetable oil with the addition of sugar and flour. The dish can also be served as an appetizer.

Ingredients:

Half a kilo of turnips;

Two tablespoons of flour;

A spoonful of sugar;

Vegetable oil - half a glass;

200 gr. bitter onion.

Cooking method:

1. After washing the turnip, carefully wash off all the dirt, we will not remove the peel. We remove the top with tops and the lower part of the root crop.

2. We cut the turnip into thin strips, if there is a shredder, use it.

3. Cut the onion into half rings, combine with turnips, sprinkle with sugar and mix well. Sprinkle with flour and mix well again.

4. Pour the oil into a thick-walled pan, heat it over medium heat. Dip vegetables in boiling fat, fry over medium heat until golden brown. Stirring regularly, cook for up to a quarter of an hour. At the tenth minute, add half a spoonful of salt.

Turnip dishes recipes: how to quickly and tasty bake turnips with minced meat under cheese

Stuffed turnips are another easy and delicious side dish. Root crops are pre-boiled, then filled with fried minced meat mixed with turnip pulp. So that the boiled root crop does not dry out during baking, and to obtain a delicate blush, it is smeared with butter, cooked until the cheese is melted, about a quarter of an hour. If you like a cheese crust, you can hold the turnip in the oven for longer.

Ingredients:

One kilogram of turnip;

Vegetable oil - two teaspoons;

100 gr. minced meat;

Butter - 80 gr.;

20 gr. hard, high quality cheese.

Cooking method:

1. We wash off the dirt from the turnip, fill it with cool water and set to boil. As soon as the vegetable becomes soft, remove from boiling water and cool.

2. Cut off the peel from the turnip with a thin layer, cut out the core. We make the funnel wide and deep so that there is enough space for the filling.

3. Fry the minced meat in vegetable oil until golden brown. We cook, stirring often, breaking up large pieces of it with a fork. At the end, add some pepper and salt.

4. Cut the pulp into small cubes and combine with the fried minced meat. We fill the holes in the roots with the stuffing.

5. Put the stuffed root crops on a baking sheet, add half a centimeter of water. Drizzle turnips with melted butter, sprinkle with finely grated cheese.

6. Put the baking sheet in a preheated oven, cook until the cheese melts, about a quarter of an hour.

Turnip dishes recipes: how to quickly and tasty cook light cabbage soup without potatoes

A simple recipe for light cabbage soup, where turnips are added instead of potatoes. It is cooked on water, which makes the dish dietary, if desired, cabbage soup, with turnips can be cooked on any meat and bone broth.

Ingredients:

160 gr. fresh cabbage;

One and a half liters of water;

Medium sized turnip;

small carrot;

Two tomatoes;

parsley root;

Small bulb;

One and a half tablespoons of vegetable oil;

Fresh dill, parsley - three branches each;

Sour cream.

Cooking method:

1. We clean the parsley root, carrots, turnips and onions. We wash the greens and vegetables, spread the dill and parsley on a towel to dry. We separate the stems, tie them into a bouquet with a thread.

2. Thin rings cut carrots, parsley root into thin strips, tomatoes into slices. We cut the onion into half rings, turnip into small slices, cabbage into medium-sized cubes or straws.

3. We heat the vegetable oil in a pan, put all the vegetables in it, except for the cabbage. Stirring, fry over medium heat for about seven minutes, until soft.

4. Bringing one and a half liters of water to a boil, lower the cabbage. After waiting for the boil again, put the browned vegetables. After salting, cook at a slight boil for 15 minutes.

5. We lower the “bouquet” of stems into the soup, add the tomatoes, cook until the cabbage is ready. At the end of the spice, remove. Release, flavored with sour cream and sprinkled with chopped herbs.

Turnip dishes recipes: how to quickly and tasty cook semolina pudding with turnips

Not all children like semolina porridge, and not everyone will be forced to taste a turnip. You can do it easier, make air pudding from semolina with turnips. It is not so difficult to prepare, and the dish is obtained with a double benefit.

Ingredients:

Milk - 150 ml;

450 gr. turnips;

Hardened homemade cream or butter - 50 gr.;

Large egg;

50 gr. fresh, dry semolina;

Two tablespoons of white breadcrumbs;

30 gr. any honey;

Vanilla powder - 1 gr.;

Sour cream, fat content not less than 20% - 100 gr.;

A spoonful of refined sugar.

Cooking method:

1. Cut the peeled turnip into small slices, dip into boiling water. From the moment of boiling, cook over medium heat until soft. We decant the water, we interrupt the softened vegetable with a blender to a puree state.

2. We cook thick porridge from semolina - heat the milk on an intense fire, add honey and lightly salt. As it warms up, stir thoroughly to dissolve the honey completely. As soon as the first signs of boiling appear, intensively stirring the milk in a circle, quickly, but gradually pour in the semolina. After boiling for about a minute, turn off, stir in the oil. After cooling slightly, add the egg yolk.

3. Combine semolina with turnip puree, add vanilla and stir for a long time to get a homogeneous mass. To speed up the process, you can use a blender or mixer.

4. Separately, beat the protein into the foam. Gently fold egg whites into porridge and vegetable mixture.

5. We rub the bottom and walls of the refractory mold with butter. Sprinkle with breadcrumbs and lay out the base for the pudding, level it.

6. Bake the pudding in a hot oven for 25 minutes, serve, slightly cooled, with sour cream mixed with sugar.

Turnip dishes recipes: how to quickly and tasty cook turnip cottage cheese casserole

Cottage cheese casserole with turnips, another recipe for a healthy dish for the children's menu. As in the previous one, the turnip is boiled until soft, after which it is mixed with cottage cheese in a crushed form. The casserole is moderately sweet, so it is better to serve sour cream or yogurt with it.

Ingredients:

small carrot;

120 gr. cottage cheese;

Half a spoonful of semolina;

a tablespoon of sugar;

Two raw eggs;

A spoonful of butter;

White breading (finely ground crackers).

Cooking method:

1. We wash the turnip with water and remove the peel with a thin layer. Cut into medium-sized slices, let in a small amount of water, until softened. Without draining the broth, we interrupt everything with a blender in mashed potatoes.

2. On a medium grater, rub carrots in turnip puree, add sugar. Mix thoroughly, put on a small fire. Intensively stirring the boiling puree, pour the semolina in a thin stream, heat for ten seconds and cool.

3. Grind cottage cheese through a sieve into a wide bowl. Add the cooled mass of turnips and semolina, stirring until smooth, introduce one egg.

4. Rub the walls and bottom of the refractory mold with butter and sprinkle with breadcrumbs. After filling the container with the curd mass, we place it in the oven, which was preheated to 180 degrees. We cook the cottage cheese casserole in a little less than half an hour.

Turnip Dishes: Quick and Tasty Recipes - Tips and Tricks

Overripe large fruits immediately put aside, you should not take withered wrinkled root crops. Such a turnip will be bitter due to the high content of mustard oil, the amount of which increases with the ripening and wilting of the root crop.

If a properly selected turnip is still bitter, pour boiling water over it - the bitterness will go away.

It is not necessary to puree the boiled turnip with a blender. Its pulp is so tender that it allows you to prepare a homogeneous mass by simply rubbing the root crop on a sieve.

You can store turnips in the refrigerator for up to a month if tightly packed in a bag. Root crops must be dry and without tops.

What associations do you have at the mention of turnips? Surely "pull-pull, they can't pull it out." Thanks to the notorious fairy tale, the turnip has become entrenched in our minds as a kind of mutant vegetable. But in fact, it weighs no more than half a kilogram, so there is no need to convene a whole family to dig up this fabulous root crop.

Since ancient times, turnips have enjoyed well-deserved popularity. It was baked, stuffed, eaten raw, cooked porridge - turnip was the number one product. Until in the 19th century, its main competitor, the potato, appeared. The arrogant vegetable, imported into Russia by Peter the Great, ousted the turnip from the peasant tables, and it was undeservedly forgotten.

Turnips are not sold in stores, and you rarely see them on the market. Unless summer residents and owners of personal plots can afford to grow a ruddy root crop. Turnip dishes are extremely tasty and nutritious, saturate the body with potassium, calcium, vitamins A and C. The ripe fruit has a bright yellow color and a sharp-sweet taste. Don't know what to cook with turnips? Recipes with photos will help you with this!

Variety of turnip dishes

From turnips, in fact, you can cook a lot of interesting dishes. The only thing is, try to choose smaller fruits - large turnips can make cooked food too watery.

Salad of turnips, carrots and cabbage

A simple but rather sophisticated vegetable salad with turnips is sure to please your taste. And an additional ingredient in the form of cranberries will give it a piquant sourness.

You will need:

turnip - 250 g;
white cabbage - 300 g;
carrots - 200 g;
honey - 80 g;
cranberries - 100 g;
salt;
parsley.

Cooking

Shred the cabbage.
Pass peeled turnips and carrots through a coarse grater.
Rub cranberries with honey. Don't forget to leave a few berries for decoration.
Mix vegetables, salt and season with honey and cranberries.

Lay the salad in a slide, garnishing with cranberries and parsley sprigs.

Orecchiette with turnip tops

Remember the Russian folk tale "Tops and Roots"? The one where the peasant deceived the unlucky bear and gave him tops of turnips, and took the roots for himself. And the bear was upset. And all because he simply did not know how to cook them. If the clubfoot had known about the existence of the Italian recipe earlier, perhaps the tale would have had a happier ending.

You will need:

turnip tops - 250 g;
orecchiette pasta - 160 g;
pepperoncino - 0.5 pcs.;
garlic;
olive oil.

Cooking

Drop the tops of the turnips and orecchiette into the boiling water.
Saute garlic in olive oil, add pepperoncino.
Drain the water where the tops of the turnips with orecchiette were cooked, put in the pan with the garlic and mix.

You can also add fried white crackers.

Candied turnip with carrots

Thinking about what to cook from turnips, do not forget about dessert recipes. By adding carrots and spices to the sweet root crop, you get an incredibly tasty dish!

You will need:

turnip - 5 pcs.;
carrots - 5 pcs.;
brown sugar - 4 tablespoons;
powdered ginger - 2 tsp;
butter - 60 g;
salt.

Cooking

Peeled carrots and turnips cut into slices.
Add pepper, salt and cook vegetables for 20 minutes.
Drain the water and dry the vegetables.
Melt the butter in a saucepan, add sugar, ginger, then carrots and turnips to it, mix thoroughly and simmer over low heat for 10 minutes.

This dish can be used not only as a dessert, but also as a sweet side dish.

Turnip Casserole

How about a tender casserole? Yes, from turnips and such a dish will turn out!

You will need:

turnip - 500 g;
eggs - 2 pcs.;
butter - 1 tbsp;
crackers - 2 tbsp;
cream - 200 g.

Cooking

Rinse the peeled turnip and boil in lightly salted water.
Drain, mash the root crop, add cream, butter, crackers, beaten eggs and mix well.
Pour the puree into an oiled skillet. Top with cream and put in the oven.

Cut the finished casserole, arrange on plates and serve.

Cooking turnips in a slow cooker

If there is no time to fiddle with the dish for a long time, it is worth remembering the kitchen assistant. Do not know what you can cook from turnips in a slow cooker? The recipes are extremely simple, but no less delicious!

Steamed turnip with potatoes

What could be simpler than a steamed turnip? Perhaps only a steamed turnip in a slow cooker. Add potatoes to it, and you get a great side dish!

You will need:

turnip - 2 pcs.;
potatoes - 3 pcs.;
vegetable oil - 2 tsp;
salt;
spices;
pepper mixture.

Cooking

Clean vegetables. Cut potatoes into slices, and turnips into slices.
Pour 3 multicooker glasses of water into the bowl.
Place vegetables in a steam container. Salt, pepper and season with herbs, brush with sunflower oil on top. Place the container in the multicooker bowl and set the “Cooking” mode for half an hour.

Fragrant dish is ready!

Vegetable stew with turnips

Have you ever tried turnip stew? In a slow cooker, this dish turns out to be especially tasty, because the vegetables are cooked in their own juice. Such a stew will be an excellent side dish, although it can also be used as an independent dish.

You will need:

turnip - 1 pc.;
potatoes - 2 pcs.;
cabbage - 0.5 heads;
carrots - 3-4 pieces;
green peas - 0.5 cans;
salt - 1 tsp

Cooking:

Cut turnips, carrots and potatoes into cubes.
Put the sliced turnips into the slow cooker, adding some water, and turn on the “Steam Mode” for 10 minutes. This will remove the bitterness from the turnip.
Put the vegetables in a slow cooker and set the "Stew" mode for half an hour.
Try cabbage - is it ready? If not, then you will need to cook the dish for another 15 minutes. After the vegetables are stewed, add green peas and mix everything thoroughly.

Original and delicious!

Now you know how to cook turnips. Be sure to try this marvelous root crop - our ancestors already knew a lot about healthy products!