Turnip dishes: recipes with photos. Turnips for good health and success Turnips what you can

02.11.2023

Bakery

The fairy tale about the turnip is one of the first that kids get acquainted with. Everyone knows her, which cannot be said about the main character of the plot. Let's fill the gap and discuss the beneficial properties of turnips, talk about the composition and healing power, and at the same time learn how to cook it correctly.

A little history

Turnip is one of the oldest cultivated plants on the planet. There is no exact information regarding its origin.

Archaeologists believe that turnips were grown in India 15 centuries BC. Some researchers are of the opinion that the root vegetable was consumed 40 centuries ago.

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One thing we know for sure: the ancient Egyptians and Greeks were well acquainted with it. In Ancient Rome, baked turnips were eaten by all segments of the population. From there it spread across Europe and came to Russia.

Until the 18th century, turnips were the main dish of traditional Slavic cuisine. Then it was replaced by potatoes. A healthy vegetable has been undeservedly forgotten.

By the end of the last century, turnips were mentioned only in fairy tales. Today it is regaining its former popularity. Adherents of health-improving diets and proper nutrition are showing interest in it. It helps to lose excess weight and maintain beauty.

Turnip is an unpretentious and useful crop. Root vegetables are eaten. They are eaten raw or cooked. Sometimes there are recipes for dishes made from tops. They require special varieties that are grown for their leaves.

Chemical composition and calorie content

Useful properties are determined by the composition. The root vegetable contains the following vitamins:

beta carotene,
B vitamins,
vitamin A,
ascorbic acid,
alpha tocopherol,
biotin.

Organic acids and glucoraphanin are found in the fruits. This is a plant analogue of sulforophane, a powerful antioxidant with anti-cancer properties.

The valuable substance has antibacterial and antiviral effects. It can only be found in turnips and some types of cabbage - broccoli, kohlrabi.

The mineral composition per 100 g is presented in the table.

As you can see, turnip is a valuable source of micro- and macroelements. It contains little selenium and iodine (which is why they were not included in the table), but it contains a lot of silicon. In terms of its content, the vegetable successfully competes with and. It is even ahead of such well-known Se sources as m and .

Silicon is important for maintaining a beautiful appearance and healthy joints. Together with ascorbic acid, it activates the synthesis of collagen, a complex protein that forms the basis of connective tissue. It accounts for from a third to 40% of the body's proteins. It ensures the strength of all(!) tissues of the body.

Instead of expensive supplements, eat turnips more often - and you are guaranteed vitality! Its calorie content is only 32 kcal. This is an ideal option for those who want to lose weight.

Turnips contain polyunsaturated fatty acids omega-3 and omega-6. It is rich in succinic acid. This is a well-known remedy for improving tissue metabolism with a rejuvenating effect.

The characteristic smell and pungency are associated with the presence of mustard essential oil. It is more abundant in older specimens grown with poor agricultural practices. To get rid of the unpleasant taste, the peeled root vegetable is doused with boiling water before use.

Turnip: beneficial properties and contraindications

During long-term storage, the fruit does not lose its nutritional properties. It has a positive effect on all systems:

Protects the heart and blood vessels. The root vegetable contains active elements that fight atherosclerosis and inhibit the formation of cholesterol plaques.
Strengthens joints. Turnips are rich in calcium. The element is required to maintain bone and connective tissue.
Relieves constipation. Fiber improves peristalsis and promotes regular bowel movements.
Boosts immunity. Turnips are loaded with antioxidants. They protect cells and increase resistance to infections. Beneficial substances are involved in the production of interferon. This protein blocks the reproduction of viruses.

turnip – a well-known therapeutic and dietary remedy. It is prescribed for hypoacid gastritis, biliary dyskinesia of the hypomotor type, spastic colitis, and intestinal atony.

The healing properties are due not only to the vitamin and mineral composition, but also to the presence of essential oil. It irritates the mucous membrane of the digestive tract, stimulates the production of gastric juice.

D To get the maximum effect, turnips are eaten raw. This way, glucosinolates and isothiocyanates are better preserved. These powerful phytonutrients have a broad spectrum of activity but are broken down when heated. They are powerful antioxidants and prevent the harmful effects of carcinogens.

Turnips are included in the diet of children and pregnant women. It is indicated for many systemic diseases.

What are the benefits of turnips? for women?

When included in the diet, the vegetable demonstrates a number of positive properties.

Improves skin and hair condition. Regular use prevents the formation of wrinkles, slows down fading, maintains beautiful shine of hair, and strengthens nails.

Cleanses and prolongs youth. Fiber actively removes toxins. This leads to improved health and appearance.

Controls weight and promotes digestion. Low calorie content makes the product an effective tool in the fight against extra pounds. It will successfully replace potatoes, pasta, and baked goods.

Benefits for men

B vitamins are essential for maintaining hormone balance. Turnip prevents the development of processes leading to a decrease in potency. Its diuretic and anti-inflammatory effect is a reliable prevention of prostatitis.

The beneficial properties of turnips include their ability to stimulate blood circulation. For men, this is of great importance, as it preserves the health of the pelvic organs.

Use in folk medicine

It is recommended to drink half a glass of fresh juice before meals to improve intestinal motility. It has expectorant, bactericidal, diuretic properties. The liquid contains potassium, therefore it is effective for edema of cardiac origin.

In Ayurveda and traditional Chinese medicine, turnips are used to detoxify and improve digestion.

It is considered one of the most effective products for the proper functioning of the gastrointestinal tract. It treats joint diseases and prevents salt deposition. This is an excellent prevention of rickets in children.

The juice can be used to treat your facial skin. It has a wound healing effect. Apply it with a cotton pad for 10-15 minutes and then wash off with warm water. The procedure eliminates inflammation, promotes rapid healing of wounds, and eliminates peeling.

In folk medicine, a decoction of root vegetables is used to treat colds and diseases of the upper respiratory tract. A warm drink relieves pain and reduces inflammation.

What should you pay attention to?

In case of exacerbation of gastrointestinal diseases, it is better to avoid eating it raw. Such food is contraindicated for cholecystitis, pancreatitis, and inflammatory processes.

For any health problems, consult your doctor first.

Some people have food allergies to turnips. If you are prone to such reactions, this must be taken into account. An abundance of food can cause flatulence. To reduce the risk, eat turnips stewed or boiled. Number of servings – no more than two per day.

You should not drink fresh juice if you have stomach problems, diarrhea or inflammatory processes in the gastrointestinal tract.

Turnips belong to the cabbage family. This means that it can have a goitrogenic effect: block the supply of iodine, interfere with the production of hormones, and suppress the functioning of the thyroid gland.

People for whom this is undesirable are advised to heat-treat the pulp.

Which turnip is healthier?: yellow, white, green or red?

— Yellow. Its benefit lies in the record content of ascorbic acid. It contains more vitamin C than other varieties. Regular consumption strengthens the immune system and activates metabolic processes. Masks from the pulp are made for acne.

— Green. Rich in substances that improve the functioning of the endocrine system. Dishes made from it lower blood sugar, strengthen teeth, and stimulate digestion.

— White – the most delicate taste. It improves metabolism and gets rid of extra pounds.

- And it also happens red or purple. It is used in dietary nutrition. It is useful for obesity and for compensating for vitamin deficiencies.

What to cook?

Feel free to substitute turnips for potatoes in any recipe. It is boiled, stewed, steamed. It is used to make purees and cold snacks. It is a nutritious addition to soup, side dish or vegetable stew.

I suggest you try this delicious vitamin salad. We will need the following set of ingredients:

A small root vegetable.
Little carrot.
Half unsweetened.
A clove of garlic.
Head of Yalta onion (blue).
A teaspoon and peeled.

If available, add other greens. The taste will become more expressive.

Preparation:

Wash the root vegetables and remove the peel.
Grind on a coarse grater along with the garlic.
Wash and cut 0.5 onions.
Mix.
Place on a plate.
Drizzle with milk thistle oil (or other unrefined oil).
Sprinkle with seeds.

Bon appetit!

Another interesting recipe is turnip fries in the oven. It will be an unexpected replacement for potatoes and will delight you with its delicate taste.

Ingredients:

2-3 medium sized turnips.
4 tablespoons of refined sunflower or olive oil.
5 grams each of salt, black pepper, dried garlic and.

Procedure:

Preheat the oven to 200 degrees.
Wash, peel the fruits, cut into strips 0.7-1 cm thick.
In a wide bowl, mix the ingredients thoroughly until the slices are completely coated with the oil and spice mixture.
Place in a single layer on a baking tray lined with baking paper.
Bake for 7 minutes.
Turn over and cook until soft, another 5 minutes.

Check readiness with a toothpick. She should enter freely.

You will get a healthy snack or an original appetizer that you won’t be ashamed to serve to guests.

From time immemorial, turnips have been valued as tasty and healthy food. Today this plant has lost its former popularity, and not everyone knows about the beneficial properties of turnips. It still has great value. This should be remembered by everyone who strives to maintain health and well-being.

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

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

Components:

Preparation:

The peeled and washed turnips are placed on the fire and the water is lightly salted. The product can be cooked whole or chopped. When the vegetable becomes soft, drain the liquid.
The slightly cooled root vegetable is pounded into puree (you can use a blender), seasoned 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 specialists recommend preparing an original rice porridge that will appeal to both children and adults.

What you will need:

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

How to cook:

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

Turnips baked in the oven

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

Turnip gratin

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

Products:

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

Recipe:

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

Turnip with garlic

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

Pots with mushrooms

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

For original pots you will need:

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

Preparation:

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

With pork

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

Recipe:

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

Stuffed turnips

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

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

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

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

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

Salads

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

With carrots

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

Execution algorithm:

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

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

With avocado filling

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

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

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, and seasonings. Then carefully pour in the vinegar and oil. Stir until smooth.

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

With Chinese cabbage and eggs

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

Components:

Recipe:

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

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

With cucumber

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

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

With berries

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

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

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

Turnips in a slow cooker

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

With potatoes

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

What to buy:

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

How to cook:

Stuffed with minced meat

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

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

Vegetable stew

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

Components:

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

Recipe:

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

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

Steamed Turnip

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

In the oven

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

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

In a slow cooker

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

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

Article format: Anna Vinnitskaya

Video about turnips

Useful properties of turnips:

Turnip is a very healthy and satisfying root vegetable.

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

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

Properties of turnips that we forgot about:

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

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

We prepare and choose correctly, we understand the important nuances

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

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

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

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

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

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

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

Steamed

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

The simple cooking process is summarized in two photos:

Baked

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

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

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

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

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

How to cook in a slow cooker: without any steaming

Cooking turnips in a slow cooker is very simple.

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

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

Creamy

Ingredients:

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

Recipe:

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

Cheesy

Ingredients:

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

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

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

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

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

Vitamin salad, everyone will be happy with it

Products:

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

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

Leave the garlic salad for later

Products:

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

How to make this turnip salad quickly and tasty:

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

You can eat it on its own or spread it on bread or croutons.

Simple recipes: boil, fry, cook

Porridge

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

Boiled turnips

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

Fried

Preparing fried turnips:

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

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

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

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

Puree

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

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

You can add any vegetables to this puree.

Salad

This cooking recipe is suitable for older children.

Ingredients:

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

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

Meat dishes are a satisfying miracle

Turnip dishes go well with meat.

Meat in wine

Products:

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

How to prepare the dish:

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

Turnip stuffed with meat

Products:

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

Recipe:

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

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

Goulash

Ingredients:

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

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

We diversify the menu, strengthen our culinary armor

Creamy puree with fruits

Ingredients:

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

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

Azu

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

Ingredients:

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

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

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

Draniki

Ingredients:

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

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

Chafan

Products:

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

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

Medicines: they have a place in life too

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

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

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

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

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

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

Salads

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

Turnip salad in sour cream

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

Cut everything into thin slices or grate it, add salt, add half the sour cream, stir, put in a mound, pour over the remaining sour cream, sprinkle with dill (parsley).

Apple salad

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

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

Raw vegetable salad

100 grams of carrots and turnips;
40 grams of celery and green salad;
120 grams of tomato;
100 grams of cucumbers;
80 grams of pickled cabbage;
150 grams of mayonnaise;
Salt and sugar to your taste;
Greenery.

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

Summer salad

100 each gram of turnip, potatoes, cabbage, carrots;
150 grams of fresh cucumbers and radishes;
50 grams of green onions and lettuce leaves;
120 grams of boiled eggs;
150 grams of mayonnaise;
Salt, pepper to your taste.

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

Meat salad

150 grams of cooked meat;
100 grams of potatoes, turnips, cucumbers;
50 grams of salad;
2 eggs;
100 grams of mayonnaise.

Boil potatoes, turnips, eggs, peel and cut into slices. Also cut meat, cucumbers, and salad into slices. Mix all products and season with mayonnaise.

First meal

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

Country soup

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

Cut parsley root into slices, chop cabbage, potatoes, turnips and onions into cubes. Saute the root and tomatoes. Boil potatoes and turnips for 15 minutes, mix with sauteed tomatoes and parsley root, boil for 5 minutes. Salt. Serve with sour cream and finely chopped herbs.

Vegetable soup with mushroom broth

200 grams each of potatoes and turnips;
100 grams of carrots, green peas, non-grown beans;
2 medium tomatoes;
15 grams of pork fat;
400 grams of mushroom broth;
Pork;
1 parsley root;
Salt to your taste;
Greenery.

Cut onions, carrots, parsley into strips, sauté in fat, cut potatoes and turnips into strips, tomatoes into slices. Add meat, potatoes, turnips and beans to the prepared mushroom broth, cook for 20-25 minutes, add green peas, let simmer for another 10 minutes, scatter sautéed vegetables, tomatoes, let simmer. When serving, sprinkle with finely chopped herbs.

Pumpkin soup

2 medium-sized peeled turnips;
750 grams of pumpkin;
2 sweet apples, shallots and onions each;
2 cloves of garlic;
1 fennel root;
Sage, olive oil, vegetable broth;
Rice cereal;
Salt, pepper to your taste.

Cut pumpkin, apples and turnips into small cubes. Onions, fennel, shallots - in half rings, garlic - in petals. Pour olive oil into the pan and fry the onion first, then add the shallots, then fennel and garlic. After a couple of minutes, add the turnips and pumpkin. Then add the apples and sage leaves and let sit for 5 minutes. After the time has passed, fill three quarters of the broth with broth, add rice and leave to simmer for 20 minutes. Then take out all the vegetables and puree them with a blender, before removing the sage leaves. Season with pepper and salt.

Vegetable okroshka

1.5 liters of bread kvass;
200 grams each of potatoes, turnips and carrots;
1 medium cucumber and onion each;
2 eggs;
Radish;
Sour cream or mayonnaise 40%;
Greenery;
Salt, mustard to your taste.

Boil the potatoes in their skins, cool and peel. Separately peel and cook turnips, carrots and eggs. Cut potatoes, carrots and turnips and radishes into small pieces. Chop the onion, add salt and grind until juice appears. Chop the eggs and mix with sour cream, herbs and mustard. Mix all ingredients, mix and pour kvass. Salt to your taste.

Ribollita

2 medium turnips;
400 grams of tomatoes in their juice;
300 grams of young cabbage;
200 grams of stale bread without crust;
250 grams of beans and asparagus;
2 pieces of medium carrots and onions;
3 celery;
3 cloves of garlic;
100 grams of olive oil;
Provençal herbs, salt to taste.

Soak the beans for 12 hours, then boil and drain half the water. Cut turnips, celery, carrots into cubes, garlic into slices. Pour olive oil into a saucepan, heat and simmer the vegetables for 20 minutes. Then add tomatoes, herbs and simmer for another 5 minutes. Add beans with water and let it boil. Chop the cabbage and bread and add to the pan. Boil. If the soup is extremely rich, then you need to add hot water and cook for 30 minutes. Add salt.

Second courses

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

Boiled turnips with sour cream

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

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

Turnip in milk sauce

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

Boil the peeled turnips and cut into slices. For the sauce, fry the diced onion in butter until it becomes transparent, add a spoonful of flour, fry the flour for 3-4 minutes, pour in a glass of milk, let it boil, stirring constantly for a couple of minutes, add turnips, salt. Simmer over low heat for 10 minutes.

Turnips with fish in chicken broth

400 gram of turnip;
200 grams of carrots;
150 grams of onion;
125 grams of olive oil;
500 grams of chicken broth;
500 grams of fresh fish without bones;
Salt, pepper to your taste.

Cut the onion into cubes, fry in oil until golden brown, add grated carrots, fry for another 3 minutes. Fry peeled and cut into large cubes turnips with vegetables for 4 minutes, pour in broth, add fish and simmer until cooked.

Turnips stewed in sauce

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

Cut the turnips into pieces, fry in oil, pour in the broth, simmer over low heat for 10 minutes. For the sauce, fry the flour with butter, add the meat broth, and cook at a low simmer for 15-20 minutes. Mix the turnips with the sauce and season with sugar and salt.

Meat with turnips and carrots

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

Cut the prepared meat into small pieces. Better take the ribs. Fry in fat tail fat or vegetable oil, put in a thick-walled bowl, sprinkle with chopped onions and peppers and simmer over very low heat for 2.5-3 hours. Add water if necessary. Cut the carrots and turnips into cubes, fry in fat tail fat, and add to the meat 40-45 minutes before cooking. Heat butter in a frying pan, add chopped garlic, pour oil over cooked meat. Simmer the meat for another 7-10 minutes, add basil and bay leaf, pepper and salt to your taste.

Sweet dishes

Turnip dessert dishes will be tasty and healthy for children.

Casserole with cottage cheese

200 gram of turnip;
120 grams of cottage cheese;
1 medium carrot;
15 grams of semolina and sugar each;
2 eggs;
20 grams of butter;
50 grams sour cream;
Breadcrumbs.

Simmer the turnips cut into pieces in a small amount of water, grind with an immersion blender, add grated carrots, heat, add semolina in a thin stream, mix very well. Wipe the pressed cottage cheese through a sieve, combine with turnips, add eggs, sugar, mix, put in a saucepan, bake. Serve sour cream separately.

Sweet salad

1 piece each turnip, apple and pear;
Half a lemon;
200 grams of pumpkin and kiwi each;
1 tablespoon sugar.

Cut fruits and turnips into thin slices or cubes, pour in lemon juice and mix. Drizzle the salad with yogurt, whipped cream or honey.

Pudding

450 gram of turnip;
150 grams of milk;
50 grams of semolina and butter;
1 egg;
30 grams of honey and ground white crackers;
100 grams of sour cream;
Salt to your taste.

Cut the peeled turnips, simmer in a small amount of water, remove the water, and grind with an immersion blender. Cook thick porridge in milk, add honey, butter, egg yolk, salt, mix with carrots. Beat the egg whites with a mixer, carefully combine with carrots, mix. Grease the mold with butter and sprinkle with breadcrumbs. Pudding, put in a mold and bake in the oven. Serve sour cream separately.

Turnips with apples

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

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

Candied fruit

4 medium turnips;

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

Conservation

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

Honey jam

For 3 half liter jars:

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

Blanch the washed turnips in rings until half cooked, peel off the skin, chop into cubes, place in a financial institution, and pour in syrup. Can be stored in the refrigerator. Sterilize filled jars for 13-15 minutes and seal.

Canned turnip rings

Recipe for a liter jar:

1 kilogram of turnips;
400 grams of water;
10 grams of salt;
15 grams of sugar;
50 grams of vinegar.
For blanching
1 water;
20 grams of salt.

Blanch the peeled and cut turnips for 5-6 minutes, put them in a jar, and pour boiling water over them. To pour, pour all ingredients into boiling water, then bring to a boil, pour in vinegar, then bring to a boil again, pour into a storage container. Sterilize jars for 5 minutes.

Turnips with beets

For a 3 liter jar:

2.5 kilograms of turnips;
2 medium-sized red beets;
1.5 liters of water;
vinegar 9% 150 milliliters;
5 tablespoons of salt;
Hot pepper, cloves, garlic.

Wash the turnips, cut into slices and sprinkle with half the salt. After 4 hours, wash the turnips and dry them with a cotton towel. Place the turnips in a jar, add garlic and thin slices of peeled beets. Pour brine over everything, add seasonings and cover with a nylon lid. Turnips are ready for consumption after seven days.

Turnip salad

To put on a liter jar:
350 gram of turnip;
200 grams of carrots and sweet peppers;
100 grams of onion;
250 milliliters of tomato;
20 grams of parsley;
2-3 cloves of garlic.

Pouring recipe:

400 grams of water;
2 tablespoons sugar
1 teaspoon salt;
40 grams of vinegar.

Wash turnips and carrots and blanch in boiling water for 5-7 minutes, peel and cut into large strips. Pour marinade (tomato sauce) over all vegetables and simmer. Sterilize half liter jars for 12 minutes. Cork.

Pickled apples

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

Sort out the apples, rinse them, put them in a container for soaking, and fill them with the prepared filling. Cut the turnips into thin shavings. To pour into boiling water, add sugar, salt, let it boil, pour over the fruits. Approximately 4 liters of pouring is needed. Toss apples with chopped turnips and add cinnamon. Turnip pieces placed between apples also turn out very tasty.

The article will tell you how healthy turnips are and offer you several recipes for preparing them.

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

INTERESTING: Turnips are a “distant relative” of cabbage, and before potatoes appeared on the tables, people mainly ate turnips.

Benefits of turnip:

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

How and how long to cook turnips until they are ready and to remove the bitterness?

If you decide to cook turnips for the first time, you should know the peculiarities of cooking them, since such rules will help you make the root vegetable soft, tasty and prevent the presence of bitterness in finished dishes. The time and method of cooking turnips depends on which recipe you follow.

How to prepare turnips for boiling:

Rinse the root vegetable thoroughly with running water, removing all remaining soil and dirt.
Remove the petiole and leaves (if any)
Peel the turnips

Cooking turnips in a saucepan:

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

Cooking turnips in a slow cooker (steamer):

Pour water into the multicooker bowl (up to half)
Cut the peeled turnips into several pieces
Place the root vegetable pieces in boiling water
Keep the turnips in the “Cook” or “Steam” mode - 20 minutes
If desired, you can add spices to taste

IMPORTANT: Some varieties of turnips may have a bitterness that manifests itself when cooked. This greatly spoils the taste while cooking, for example, soups. It is believed that bitterness can be removed from the root vegetable by first scalding the turnips with boiling water before cooking for 5-10 minutes.

Boiled turnips: how easy is it to cook?

Turnip salad with carrots and apples: recipe

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

What you need for the salad:

Turnip – 2 small root vegetables (check the juiciness of the fruits in advance).
Carrot - 1 or 2 pcs. (depending on your preferences, you may not add it).
Green or sour apple - 1 PC. (large)
Vinegar - 1 tbsp. (you can use wine, apple or any other).
Oil - 1 tbsp. (you can use sunflower, flaxseed, sesame: whatever you have).
Spices and any additives to taste
Lemon juice - 1/2 tsp.

How to do:

Peeled turnips should be coarsely grated, the same is done with carrots and apples.
Place all ingredients in one large bowl
Sprinkle salad with juice and vinegar
Add your preferred spices and oil, mix everything thoroughly with a spoon and serve the salad.

Turnip salad with carrots and garlic: recipe

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

What you should have:

Turnip – 2 small root vegetables
Carrot - 2 pcs. (medium size, optional)
Garlic - a few cloves according to your preference
Light mayonnaise – a few tbsp. (dietary or non-fat).
Lemon juice - 1-2 tsp. (you can omit it or replace it with vinegar).
Spices or salt to your taste(you can add any).

How to cook:

All vegetables should first be peeled; if there are damages, they are cut out.
The turnips and carrots are grated on a coarse grater and poured into a salad bowl (bowl).
The garlic is pressed or grated on a fine grater and added to the salad bowl.
Everything is flavored with juice, spices or salt (use what you like).
Season with a few tbsp. mayonnaise (in cases where you do not eat mayonnaise, it can be replaced with sour cream).

How to make pureed turnip soup?

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

What you will need:

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

How to do:

For this dish, it is best to use a sweet variety of turnip. If you are afraid that the root vegetable will taste bitter, first scald it with boiling water before cooking.
All ingredients should be cut into cubes and set to boil (the amount of water and milk is indicated in the recipe).
Cook all ingredients until soft (you can check the level of doneness by pricking it with a fork or knife).
In the end, everything should be crushed with a blender to a uniform consistency and only then add your preferred spices to suit your tastes.

Steamed turnips: recipe in a slow cooker

Surely you have heard the saying “easier than a steamed turnip.” It didn’t appear in vain, because it’s really incredibly easy to steam this root vegetable, especially using modern kitchen equipment and appliances.

How to do:

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

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

What you need to have:

Water – 300-350 ml. (can be replaced with milk)
Turnip – 300-350 g (required sweet variety)
Rice - 100-120 g (long grain, but not steamed)
Oil - 1-2 t.l. (you can use any)
Spices or sugar - optional

How to cook:

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

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

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

What you will need:

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

Cooking:

The turnips should first be boiled in slightly salted water until soft. To do this, peeled turnips must be cut into small slices.
Place the turnip pieces in a baking dish and cover it generously with cheese.
On the stove, cook the filling from the broth and cream with flour, mix thoroughly with a whisk until smooth.
Add butter and sour cream to this filling (already cooled a little), and season the turnips with the finished filling.
Place the pan in the oven and keep the dish there until the crust is golden brown (about 20-25 minutes will be enough at average temperatures of 160-180 degrees).

How to make turnip jam?

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

How to prepare:

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

How to prepare a side dish of turnips?

What you need to have:

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

How to cook:

Rinse turnips under running water
Peel the turnip skins
Slice the turnips
Place the slices in a saucepan and fill them with water
Bring to a boil
Add some salt and sugar
Cook until soft
Drain the water, sprinkle with spices (herbs, spices)
Serve as a side dish (goes well with meat)

Vegetable stew with turnips: recipe

What you will need:

Turnip pulp - 400-500 g (preferably sweet)
Potato - 1 kg. (any variety: white, yellow, pink)
Cabbage - 400-500 g. (white cabbage, coarsely chopped)
Onion – 1-2 pcs. (small)
Tomato (or tomato paste) – a few fruits (or a few spoons).
Carrot - 1-2 pcs. (average)
A handful of garlic cloves - according to preferences
Meat (pork or beef) – 400 g (you can make a lean stew).
Spices (bay, dried herbs or pepper mixtures)

How to cook:

The turnips must be peeled and cut into slices in advance, then scalded with boiling water.
You can stew vegetables in a slow cooker or in a saucepan. If you are preparing a stew with meat, cut it into cubes and fry a little in oil.
After this, the meat is poured into a saucepan, vegetables (preferably chopped equally) are added to it.
Tomato paste and water are poured in (you can use broth), spices are added.
The dish should be simmered for approximately 40-60 minutes.

How to cook fried turnips?

What you will need:

Turnip – 1 head of root vegetable
Onion – 1 large head
Spices to taste
A piece of butter

How to cook:

Turnips should be washed and peeled
It must be cut into small slices
Place the turnip slices in a saucepan and cover with water
Cook the turnips after the water boils for about 3-4 minutes.
After this, drain the water
Heat the oil and throw the turnips into the pan
Season the root vegetable with spices as desired
Fry until browned and golden brown

How to cook stuffed turnips?

What you will need:

Turnip – several small root vegetables
Minced meat or chicken - 200-300 g (from any meat).
Onion – 1 head (small)
Spices at your discretion
Hard, fatty cheese - 50 (any)
Garlic - 1-2 cloves

How to cook:

Pumpkin heads should be washed and peeled
Place the heads in a large saucepan and cover with water
The water should be well salted
Cook the heads for 15-20 minutes over moderate heat
After this, cool the turnips a little
Using a spoon, scoop out the center (pulp) of the turnip.
Chop the onion, mix with meat and season
Stuff the turnips with the prepared minced meat and cover with a piece of cheese
Place the turnips on a baking sheet and place in the oven
The head should be baked for about half an hour at temperatures of 180-190 degrees.

How to cook turnips with chicken in a pot? How to cook turnips with meat?

What you need to have:

Chicken (any part of the meat, you can use any other meat) – 600-700 g (it’s good to use fillet).
Turnip – 200-250 g root pulp
Sweet pepper - 1 PC.
Onion – 1 head (small)
Tomato paste – 1-2 tbsp. (may not be added)
Fat sour cream - 200-250 l. (25-30%)
Garlic - 1-2 cloves (according to your taste preferences)
Spices as desired

How to cook:

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

How to prepare turnip dishes for children?

Turnip puree:

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

Turnip soup:

Turnips should be washed and peeled
Finely dice the turnips
Scald the turnips with boiling water, let them stand for several minutes (in boiling water).
After this, place the turnips in a saucepan (with boiling water or broth)
Add grated carrots, chopped onions (you can use zucchini, cauliflower, broccoli).
Salt the soup and season to taste

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