Russian cuisine - what can be prepared from turnips. Turnip and apple dessert

Those times have not yet been forgotten when turnips were the queen on the tables of our country. Just a few decades ago, people knew many recipes for how to cook tasty root vegetables. However, everything changes and some products undeservedly go into oblivion. Peter I brought potatoes from America, which became a new replacement for the good old turnip, and Catherine the Great contributed to the complete eradication of this root vegetable from the tables of ordinary people.

Yes, potatoes cook quickly and become soggy, but they cost many times more. While turnips grew on any plot of land, they are unpretentious in care, grow quickly and have the property of long-term preservation. In addition, the earthen root vegetable contains little calories (only 58 kcal).

The earthy vegetable is involved in the preparation of hearty porridge, but also appears as the main ingredient in many other dishes:

1. Salads.
2. Soups.
3. Dishes for children.
4. Baking in the oven.
5. Dessert.

Let's look at each of the categories in more detail, providing recipes.

Salads

In salads, turnips are used fresh, because of this, microelements do not lose their original qualities and enter the body in an unchanged composition.

Turnip, carrot and cabbage salad.

The components of the salad are presented in the following list:

• Turnip – 1 head;
• Common cabbage – 300 gr;
• Carrots – 2 pcs.;
• Honey – 80 gr;
• Cranberries – 0.5 cups;
• Salt, parsley - to taste.

The cabbage is cut into small strips, and the root vegetable and carrots are chopped on a grater. These components are mixed with each other. The cranberries should be divided into two parts: the first is for decorating the dish, and the second is ground until a homogeneous mass is formed. Honey is added to the resulting sour berry pulp and mixed. Let's return to the mixed vegetables - they should be salted a little. After this, combine the berry-honey sauce with the main ingredients. When serving this salad, you need to garnish the top with red berries and parsley. It would not be a shame to place such a salad on the New Year’s table as a key dish.

Soups

Everyday lunch food may contain more than just traditional soups with buckwheat or rice. You can try to diversify your diet with puree soup with turnips.

Cream soup with turnips.

• To prepare the soup you will need:
• Onion – 1 pc.;
• Celery stalk – 2 pcs.;
• Turnips – 2 pcs.;
• Carrots – 4 pcs.

All ingredients are finely chopped, placed in a frying pan and simmered over low heat until half cooked, that is, it is already pierced, but does not fall off the fork or knife. Then pour the resulting mass into the broth prepared in advance. The broth can be anything - pork, chicken, beef. In this state, cook everything until fully cooked. At the very end of cooking, 10 minutes before the end, add a couple of bay leaves, add salt and pepper to taste. There is no need to wait for the dish to cool down - it is served as a hot first course with the addition of herbs and croutons.

Dishes for children

Children are a special contingent. If the child doesn’t like the dish, he won’t eat it. Therefore, you need to try to make the food beautiful in appearance and taste.

Turnip with prunes.

Elements needed to create the dish:

• Ground vegetable – 1 kg;
• Flour – 30 gr.;
• Oil sl. – 1 tbsp. spoon;
• Milk – 300 gr.;
• Sugar – ½ cup;
• Prunes – 200 gr.

The first thing you need to do is put the turnips in boiling water for a few minutes so that the bitterness goes away from the earthy vegetable. Prepare the prunes separately - wash them, remove the pits from the plums, and then boil them. After boiling, drain the water through a colander. The next step in cooking is preparing the sauce. Melt the butter in a heated frying pan, add flour to it and fry it. Milk is poured in next. The entire mixture should come to a boil. The last procedure in preparing the dish is to combine all the ingredients. The turnips are cut into small cubes, half a glass of sugar is poured into it, followed by prunes and the sauce is added last. All ingredients are thoroughly mixed and simmered at minimum temperature until fully cooked.

Children will appreciate this unique dish.

Baking in the oven

Cooking dishes in the oven differs in its individual taste qualities. Cooking an earthy vegetable in the oven promises to be simply delicious.

Baked turnips with millet porridge.

In this recipe, the root vegetable will be baked whole. However, initially the whole turnip needs to be boiled until half cooked. When the desired result during the cooking process is achieved, remove the vegetable from the boiling water.
Let it cool, then cut off the top of the product. This will be the lid of the dish. Carefully remove the inside of the vegetable with a spoon and put it in a separate bowl. Thus, we prepare a place for porridge. We take millet porridge (you can choose any one according to your taste preferences) and boil until the porridge is almost ready, but has not yet had time to boil.

We stuff the prepared turnip with porridge mixed with the remaining pulp from the inner part of the pot. Add a pinch of salt and pre-prepared (sorted, washed) raisins. Cover the top with a lid made from the same pumpkin. Place in the oven until completely baked at 200 0 C for ½ hour.

The porridge turns out to be very rich, satisfying and unique in taste.

Dessert

Sweet treats made from turnips are interesting in their recipe and appearance. To a large extent, desserts are represented by recipes for candied root vegetables.

Candied fruit

To make turnip delicacy, you can choose different recipes. One way is presented below:

Fresh vegetables are cut into small thin slices. Prepared pieces of root vegetables are laid out in a single layer in the selected dish. The next layer is honey. It must be spread generously between the first and next layers of pieces. So alternate each of the layers. After the last level has been lubricated, the container is tightly closed and placed in a warm place for exactly 24 hours. After this period has expired, the candied fruits are ready. They can be eaten as a stand-alone treat or as a complement to other dishes.

Thus, a stupidly forgotten vegetable, which has a significant range of nutrients and unique taste properties, can be deliciously prepared in a large number of ways, without resorting to special efforts and monetary costs for additional ingredients.

Now it is difficult to imagine the times when there were no potatoes in Russia - even before the reign of Catherine the Great. At that time in Rus' they cooked mainly turnips - a vegetable that was extremely useful, but undeservedly forgotten. This modest product is capable of many things, and we will tell you why it was previously used in folk medicine, how its use will affect the health of a child, who should absolutely not eat it, and how to prepare tasty and healthy dishes from it.

What are the benefits of turnips?

During a flu epidemic, we are encouraged to drink lemon with tea and eat oranges. And few people recommend preparing dishes from turnips, but they contain much more vitamin C than popular citrus fruits or cabbage. In terms of phosphorus content, this root vegetable is superior to radishes and radishes. Turnips contain the most important vitamins and minerals for the human body; they also contain glucoraphanin, a substance known to inhibit cancer cells and lower blood sugar levels.

The combination of vitamins B1, B2 and B5 along with iron promotes the production of red blood cells. With regular consumption of turnips, the likelihood of anemia in a child is minimal. Potassium and magnesium support the heart, and phosphorus improves brain activity. Due to the presence of sulfur, the root vegetable improves the condition of infectious and skin diseases, problems with the respiratory system. Other beneficial properties of turnips:

• stimulates intestinal motility, as it contains a large amount of fiber;
• helps get rid of toxins;
• normalizes water-salt metabolism - very effective in the treatment of gout;
• has a pronounced antiseptic effect, reduces pain, accelerates wound healing;
• prevention of iodine deficiency;
• strengthening bones, nails and hair - due to its significant magnesium content, turnips increase the absorption of calcium, which is so important for their development;
• reduces the likelihood of fungal skin infections;
• increases bile production, resulting in less risk of gallstones;
• Due to lysozyme, which is present in turnips, it helps the body resist microbes; this root vegetable is especially effective against diseases that affect the mucous membranes.

The low-calorie product is ideal for combating excess weight. For diabetics, turnips are recommended as a tonic - in reasonable quantities. Its juice is indicated for throat diseases and asthma.

Turnip in folk medicine

Turnip decoction will be useful for children with poor sleep and rapid heartbeat. It will help if the baby is prone to constipation, suffers from asthma or bronchitis. Preparation: pour 1-2 tablespoons of grated turnip into 200 ml of boiling water, cook for 15 minutes, drain. Drink 25–50 ml 3–4 times a day.

Other healing recipes are also popular:

• if you have vitamin deficiency, drink turnip juice, this advice is especially relevant at the end of winter and spring, when the body suffers from a lack of vitamins;
• for colds and flu - boil syrup or cut off the top of the turnip, remove the core, put a tablespoon of honey there (if you are allergic to it, replace it with sugar), wait until the vegetable releases juice, drink 1-2 teaspoons 3-4 times a day day;
• against frostbite - grate turnips, mix with goose fat in a 2:1 ratio, lubricate frostbitten areas;
• for hoarseness and problems with the vocal apparatus - boil turnips, chop, consume 2 tablespoons. spoons warm before meals;
• for sleep disturbances, grate fresh turnips (3 tablespoons), pour in 200 ml of boiling water, simmer over low heat for 10 minutes, strain, squeeze out the pulp, drink before bed;
• for bruises and bruises - apply a slice of boiled turnip, cover with cellophane, secure.

To reduce toothache, you need to rinse your mouth up to 3 times a day with turnip juice. If your gums are bleeding, you need to take grated or blended turnip (2 tablespoons), pour 100 ml of boiling water, cook over low heat for 8–10 minutes, then leave for an hour, drain. Rinse 2-4 times a day.

Introducing turnips: at what age

In a minimum amount, turnips can be offered to a baby from 6–7 months - exclusively 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 turnips can be increased to 50 g.

Later, when your baby gets used to the new product, try adding the root vegetable to vegetable purees, such as zucchini, cabbage, carrots and other ingredients. Turnips go well with porridges, including sweet ones. If a child categorically refuses dishes with this vegetable, do not insist, try offering them after 1–2 weeks, perhaps next time he will eat them with pleasure.

Turnip dishes for children

Vegetable soup with turnips

Ingredients: 250 g turnips, 200 g potatoes, 150 g cabbage (broccoli, cauliflower, white cabbage), carrots - 50 g, onions - optional, 1 head is enough, salt and herbs to taste.

Boil the vegetables, place in a blender container, grind into a uniform mass, dilute with broth to obtain the desired consistency, season with herbs. Reheat to desired temperature before serving.

Turnip puree

Wash 1 small turnip thoroughly, peel, cut into cubes, boil (preferably steamed), and puree in a blender. Season with butter or breast milk (for the little ones). In the same way, children can prepare combined purees: with pumpkin, cabbage, cauliflower, carrots, zucchini and other vegetables.

Turnips with dried apricots and apples

Ingredients: small turnip, 200–250 ml of milk, 20–30 g of dried apricots and a couple of apple slices.

Peel and cut the turnips, pour in preheated milk, and simmer until tender. Pour boiling water over the dried apricots, pour off the water after 15 minutes, dry and chop the fruit. Wash the apples, remove the peel, chop finely, add along with the apricots to the turnips at the end of cooking. Grind the mixture through a sieve and season with butter.

Turnip salad

Ingredients: small turnip, green radish, medium-sized carrots, greens - to taste. For the sauce: olive or sunflower oil - 2–3 tablespoons. spoons, a little mustard, lemon juice - 1/2 teaspoon, salt to taste.

Wash, peel and grate vegetables. Mix the ingredients for the sauce - you should get a liquid, homogeneous mass. Mix vegetables, add herbs, season with sauce. Before serving, stand for 15 minutes to allow the juices to release.

Precautionary measures

Can everyone have turnips? There are contraindications, but they are few:

• gastritis during periods of exacerbation;
• peptic ulcers - stomach and duodenum;
• digestive problems, including colitis and gastroenteritis;
• kidney or liver problems - you should consult a doctor.

Allergies to turnips in children are extremely rare, but you should still be careful. And, of course, in significant quantities this root vegetable will be harmful; everything is good in moderation!

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"Grandfather planted a turnip..." This is how a Russian folk tale begins, in which a large and friendly company pulled a turnip, it grew so huge. In reality, turnips weigh no more than 500 grams. Large specimens are extremely rare. The average size of a turnip is 250-300 grams. Turnip has been known as a vegetable and medicinal plant since ancient times. In Rus', turnips were consumed in a variety of ways - eaten raw, baked, stuffed, and cooked into porridge with turnips. Even the expression “Simpler than steamed turnips” appeared, meaning the concept of “cheap”.

Before the advent of potatoes in the 19th century, turnips were one of the main foodstuffs for peasants. Turnips were stored for a long time and served as daily food. The turnips were prepared simply. Today, ancient cookbooks have been preserved where you can find recipes with turnips. Unfortunately, potatoes replaced turnips from peasant tables and today this vegetable is undeservedly forgotten.

Turnips are not sold in retail chains, needless to say, and the root crop is quite rare at the agricultural market. Summer residents and those people who have personal plots can afford to grow turnips and prepare tasty and healthy dishes from them.

Turnips are an indispensable root vegetable during Lent. Dishes with turnips are satisfying and nutritious, saturating the body with vitamins A and C, potassium, calcium, etc. Ripe turnips have a rich yellow color. When cut, you can see the same color, the cut is dry, without signs of juice. Turnips have a sweet-spicy flavor, but the heat should not dominate. If there is bitterness in the taste, the turnip is not ripe, the harvest was early, or the root crop did not have the necessary sugars.

How to cook turnips?

Vegetable caviar is prepared with turnips. Cut turnips, onions, carrots, and garlic into cubes. Onions are fried in vegetable oil, then carrots and turnips are added and fried. Add garlic, tomato paste, salt and pepper to taste. Simmer over low heat, covered, until the vegetables are soft. Vegetable caviar is cooled. When serving, sprinkle with parsley. Served as a snack with Borodino bread.

Turnips are added to salads, combined with apples, carrots, nuts, pumpkin, and cabbage. Salads with turnips must be seasoned with vinegar or lemon juice and a choice of vegetable oil or sour cream.

Snack sandwiches are prepared with sweet turnips. Rye, grain or bran bread is smeared with thick sour cream, cottage cheese or curd cheese. The turnips are cut into thin slices, salted, and placed on bread. The sandwiches are ready.

Okroshka with turnips is a Russian classic. It was not potatoes that were first put into okroshka, but turnips. The root vegetable is boiled. Add green onions mashed with salt, boiled eggs cut into cubes and fresh cucumbers. Okroshka is salted and filled with chilled kvass.

Turnips are added to soups. Sauté onions and carrots. The turnips are peeled, cut into cubes, placed in boiling water or broth, adding potatoes, beans, peas, zucchini, tomatoes, etc. Boil until the vegetables are soft. Season the soup with spices and garlic. Served with sour cream and herbs. Puree soups with turnips are prepared in the same way, but with less broth. Grind the soup in a blender bowl, pour it into a saucepan, add broth to the desired thickness, and bring to a boil. The soup is served with slices of fried turnips and sour cream.

Turnips are fried in a frying pan in oil like potatoes. Mushrooms and onions are added for a rich taste. The mushrooms are pre-boiled, cooled, and cut into strips. Turnips are cut into cubes. Fry the turnips until soft and golden brown, add the onions, then after a minute the mushrooms. Salt and pepper everything to taste. Served hot.

Turnips are prepared with millet porridge in pots. Turnips are cut into cubes. Mix with cereal, put the mixture in pots, salt, add a little sugar to taste and butter. Pour in boiling water or hot milk. Cover the pots with lids. Place in the oven, set to moderate, cook until the liquid is completely absorbed. After this, the stove is turned off, the turnips and porridge are simmered for another half an hour, after which they are served. Millet porridge with turnips turns out crumbly and aromatic.
A duck is baked in the oven, first stuffed with turnips. Turnip pieces are fried in a frying pan in oil, salt and pepper. The duck is salted and stuffed with turnips. Coat the duck with sour cream and bake in the oven until done.

Pie with meat, homemade ham and turnips is an old Siberian dish. The dough is kneaded fresh. Place the rolled out dough on a baking sheet. Mix boiled turnips, fried mushrooms, onions, homemade ham and pieces of boiled pork. The pie is covered with a layer of dough, the edges are pinched together, slits are made on the surface and melted heated butter is poured into them. Bake the pie until golden brown.

An airy puree is prepared from turnips and served as a side dish. The turnips are finely chopped, placed in a saucepan, filled with water, salted, and boiled until soft. The broth is drained, butter and warm milk are added, and beaten with a mixer.

Pork, goose, and beef are baked with turnips. Meat products are cut into pieces, mixed with turnips, placed in pots, fried onions, mushrooms or beans are added, poured with broth, and baked until the meat and turnips are cooked.

Turnips are baked with sausages. The turnips are boiled. Sausages are cut into the same slices as turnips. Mix everything, add onion, garlic or garlic arrows, salt, hot pepper or grated horseradish to taste. Pour in sour cream and bake in the oven until golden brown.

The turnips are stuffed with fried mushrooms, placed in a thick-walled bowl, poured with sour cream and baked at moderate heat so that the turnips are well baked and become soft.

Turnip is a root vegetable with a delicate sweetish taste, distinguished by some pungency and a pleasant specific aroma. It is eaten raw in salads, turnips are fried, stewed, baked, and added to soups instead of potatoes. There are many turnip dessert dishes that are tasty and healthy.

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

General principles for preparing turnip dishes

Even an inexperienced cook will be able to prepare turnip dishes according to our recipes quickly and tasty. Raw turnip salads are ready in minutes, and a soup or stir-fry with root vegetables will be ready in less than half an hour, depending on additional ingredients. Turnips are baked to create desserts and light snacks; casseroles and puddings are prepared with it.

There are many varieties of turnips. The taste of root vegetables with white pulp is more delicate and such turnips are better digestible. Yellow root vegetables have fleshier flesh and a richer flavor.

It is important to choose the right turnips. Preference should be given to young root vegetables, the size of a fist, without cracks, with delicate skin - they have the most tender and fleshy pulp. If you take the turnip in your hand and evaluate it by weight, it should be quite heavy for its size. Light root vegetables, as a rule, contain voids or their flesh is not juicy and loose. If possible, pay attention to the tops; there should be no wilted leaves.

The root vegetable has a bright, unique taste. Main and snack turnip dishes, recipes for quick and easy preparation of which are given in the article, do not need hot and aromatic spices, they can overwhelm their main taste. Turnips go well in desserts with products such as milk, honey, and cottage cheese. They should be flavored with vanilla or cinnamon, since boiled turnips, which are mixed as a puree with other ingredients, have a neutral taste and aroma.

Turnip dishes: recipe for a quick and tasty salad

Turnip salads are very healthy. They will be a good addition to any main dish. Light salads are perfect for dietary nutrition. 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 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. Wash the lettuce leaves, place them on a towel and dry well. We also wash and dry the dill.

2. After grating the turnips with a coarse grater, sprinkle with salt and, after mixing well, let stand for five minutes. Drain off the released juice completely.

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

4. Place the greens and cheese on the turnips, add some sour cream and add some salt. After thoroughly stirring the salad, add the remaining sour cream.

Turnip dishes recipes: how to quickly and tasty prepare 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 spoons of flour;

A spoonful of sugar;

Vegetable oil - half a glass;

200 gr. bitter onion.

Cooking method:

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

2. Cut the turnips into thin strips; if you have 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 frying pan and heat over medium heat. Dip vegetables into boiling fat and 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 and cheese

Stuffed turnips are another simple and delicious side dish. Root vegetables are pre-boiled, then filled with fried minced meat mixed with turnip pulp. To prevent the boiled root vegetable from drying out during baking, and to obtain a delicate blush, it is greased with butter and cooked until the cheese melts, about a quarter of an hour. If you like a cheese crust, you can keep the turnips in the oven longer.

Ingredients:

One kilogram of turnips;

Vegetable oil - two teaspoons;

100 gr. minced meat;

Butter - 80 gr.;

20 gr. hard, high quality cheese.

Cooking method:

1. Wash off the dirt from the turnips, add cool water and set to cook. As soon as the vegetable becomes soft, remove from boiling water and cool.

2. Cut the peel off the turnip in a thin layer and cut out the core. 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. Cook, stirring often, breaking up large pieces with a fork. At the end add a little pepper and salt.

4. Cut the cut pulp into small cubes and combine with the fried minced meat. Fill the holes in the root vegetables with the filling.

5. Place the stuffed root vegetables on a baking sheet and add half a centimeter of water. After pouring melted butter over the turnips, sprinkle with finely grated cheese.

6. Place the baking sheet in the 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 prepared in water, which makes the dish dietary; if desired, cabbage soup and turnips can be cooked in any meat and bone broth.

Ingredients:

160 gr. fresh cabbage;

One and a half liters of water;

Medium size turnip;

Small carrot;

Two tomatoes;

Parsley root;

Small onion;

One and a half tablespoons of vegetable oil;

Fresh dill, parsley - three branches each;

Sour cream.

Cooking method:

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

2. Cut carrots into thin rings, parsley root into thin strips, tomatoes into slices. Cut the onion into half rings, turnips into small slices, cabbage into medium-sized cubes or strips.

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

4. Having brought one and a half liters of water to a boil, lower the cabbage. After waiting for it to boil again, add the sautéed vegetables. After adding salt, cook at a low boil for 15 minutes.

5. Dip a “bouquet” of stems into the cabbage soup, add tomatoes, cook until the cabbage is ready. When finished, remove the spices. Let go, flavored with sour cream and sprinkled with chopped herbs.

Turnip dishes recipes: how to quickly and tasty prepare pudding from semolina porridge with turnips

Not all children like semolina porridge, and not everyone can be forced to try turnips. You can do it easier, make an airy pudding from semolina with turnips. It is not that difficult to prepare, and the dish comes out with double benefits.

Ingredients:

Milk - 150 ml;

450 gr. turnips;

Frozen homemade cream or butter - 50 g;

Large egg;

50 gr. fresh, dry semolina;

Two spoons of white breadcrumbs;

30 gr. any honey;

Vanilla powder - 1 gr.;

Sour cream, fat content not lower than 20% - 100 g;

A spoonful of refined sugar.

Cooking method:

1. Cut the peeled turnips into small slices and place them in boiling water. From the moment it boils, cook over medium heat until soft. We strain the water, blend the softened vegetable with a blender until pureed.

2. Cook a thick porridge from semolina - heat the milk over high heat, 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 little by little add semolina. After boiling for about a minute, turn it off and stir in the oil. After cooling slightly, add the egg yolk.

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

4. Separately, beat the egg whites until foamy. Gently stir the protein mixture into the mixture of porridge and vegetables.

5. Rub the bottom and walls of the refractory mold with butter. Sprinkle with breadcrumbs and lay out the pudding base, leveling it.

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

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

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

Ingredients:

Small carrot;

120 gr. cottage cheese;

Half a spoon of semolina;

A tablespoon of sugar;

Two raw eggs;

Spoon of butter;

White breading (finely ground crackers).

Cooking method:

1. Wash the turnips with water and remove the peel in a thin layer. Cut into small slices and simmer in a small amount of water until softened. Without draining the broth, puree everything with a blender.

2. Using a medium grater, grate the carrots into the turnip puree and add sugar. Mix thoroughly and place on low heat. While intensively stirring the boiling puree, pour semolina in a thin stream, heat for about ten seconds and cool.

3. Grind the cottage cheese through a sieve into a wide bowl. Add the cooled mass of turnips and semolina, stirring until smooth, add 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, place it in the oven, which has been preheated to 180 degrees. Cook the cottage cheese casserole in just under half an hour.

Immediately set aside large overripe fruits; do not take wilted, wrinkled root vegetables. Such turnips will taste bitter due to the high content of mustard oil, the amount of which increases as the root crop ripens and withers.

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

It is not necessary to puree boiled turnips in a blender. Its pulp is so tender that it allows you to prepare a homogeneous mass by simply grinding the root vegetable on a sieve.

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

Lenten turnip dishes

Don't think it's ridiculous

Turnip is a very valuable and healthy product, consumed by people for 4000 years, but recently undeservedly forgotten. In Rus', turnips were the staple food of peasants. This was the case until the 18th century, and then it was replaced by potatoes.

Meanwhile, turnips are considered a dietary product due to their low calorie content, but contain a lot of macro- and microelements. Daily consumption of just 200 g of turnip will fully provide the body with the necessary vitamins and minerals.

And you still doubt whether to consume it or not?

Turnip dishes are tasty and healthy. Of course, we won’t encourage you to cook this with turnips, onions and butter.

There are many other recipes, much more delicious, which we will tell you about.

Lenten soup with turnips and potatoes. Video recipe

It is very simple to prepare - add turnips to any lean soup, and the ordinary soup turns into a spicy one. But if this advice does not suit someone, cook according to the classic recipe.

Ingredients:

• Potatoes – 4 pcs.
• Turnip – 1 pc.
• Carrots – 1 pc.
• Onion – 1 pc.
• Vegetable oil – 2 tablespoons
• Dried herbs (dill, parsley) - 1 teaspoon each
• Fresh parsley
• Salt – 1 teaspoon
• Bay leaf – 2 leaves
• Rice – 3 tablespoons
• Water – 1.5 l.

Preparation:

• Finely chop onions and carrots, and dice potatoes and turnips. Fry the onions and carrots over high heat for 5 minutes, stirring occasionally. Bring water to a boil in a saucepan, add potatoes and turnips, add salt, cover with a lid and cook for 5 minutes.
• Then add the roast, dried herbs, bay leaves and rice to the pan, cover with a lid and cook for another 5 minutes over medium heat. Before serving, decorate each plate with a sprig of fresh parsley.

KBJU per 100 g: proteins – 0.66; fats – 0.94; carbohydrates – 5.58; calorie content – ​​33.2.

Video:

Lenten turnip dishes: Slavic vinaigrette

This is the same salad, but more delicious than the one we talked about at the beginning of the article.

Ingredients:

• Beets – 1 pc.
• Turnip – 1-2 pcs.
• Carrots – 1 pc.
• Potatoes – 1 pc.
• Red onion – 1 pc.
• Green peas – 1 can
• Sauerkraut – small cup
• Unrefined vegetable oil – 1 cup
• Vinegar – 2 teaspoons
• Fresh herbs - dill
• Ground black pepper
• Salt – 2 teaspoons
• Sugar – 2 teaspoons

Preparation:

• We put peeled vegetables to cook in different pans: carrots with turnips cut into several parts - in one pan, potatoes cut into pieces - in another pan. We salt the vegetables. Cut the beets into four parts and cook in a third pan. Add sugar to turnips, carrots and beets.
• While the vegetables are boiling, cut the onion into cubes, dill - not very finely, cut the cabbage several times so that it is not long. As they are ready, we also cut the vegetables into cubes: first the potatoes, then the carrots, and then the turnips, and last we cut the beets. Pour oil over the chopped beets, and in addition to the oil, add vinegar to the potatoes, carrots and turnips.
• In a large bowl, place potatoes, carrots, turnips, sauerkraut, onions, green peas, dill. Season with salt, pepper, sprinkle with vinegar, oil and mix. Add the beets last and mix everything thoroughly again.

Garnish each serving with green peas and dill. A tasty, lean, healthy and beautiful vinaigrette is ready! This is not turnips and onions.

KBJU per 100 g: proteins – 1.85; fats – 0.12; carbohydrates – 9.83; calorie content – ​​46.65.

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Dish “Simpler than steamed turnips”

An experimental dish that answers the question “What is the fastest way to cook turnips?”

Grocery list:

• Greens for decoration
• Vegetable oil
• Salt.

We will boil, bake, fry and steam turnips.

• First we will cook the turnips. We cut off the tail and stalk of the washed turnip; we do not peel the turnip - we will boil it in the skin, put it in a saucepan and pour in enough water to cover the vegetables. Salt, cover with a lid and put on fire. The turnips will be cooked in about 19 minutes. Cut into slices, decorate and serve.
• We bake turnips. We also cook in the peel, cutting off the tail and stalk from the turnip. Place the turnips in a preheated oven and keep at 240 degrees for 16 minutes. We clean the turnips, cut them and decorate with herbs.
• To fry, turnips must be peeled and cut into thin strips. Heat a cast-iron frying pan with a thick bottom well, pour in oil, add turnips, salt and fry for 11 minutes, stirring constantly. Place the finished turnips on a plate and decorate.
• And finally, we will steam the turnips in a double boiler. We don’t clean the turnips, but only cut off the tail and stalk. Steamed turnips will be ready in 23 minutes. Serve whole.

So, it turns out that lean turnip dishes can be prepared most quickly by frying. Do we really have to redo the proverb and now say “Easier than fried turnips”?

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