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

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

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

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

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

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

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

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

Turnip with apples

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

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

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

Stuffed turnip

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

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

Also extraordinary delicious stuffing there may be chopped nuts - walnuts or cashews with prunes or raisins. We need at least 1 glass.

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

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

You can vary the recipe for this soup in different ways, cooking or completely diet dish, or more satisfying and dense.

Ingredients

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

Cooking

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

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

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

Ingredients

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

Cooking

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

Serve the casserole hot, sprinkled with herbs if desired.

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

Turnip croutons

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

Ingredients

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

Cooking

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

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

Due to the high content of calcium, turnip served as the main preventive measure that saved peasant children from rickets, bone and blood diseases. The plant has a diuretic, antiseptic, anti-inflammatory, wound healing and analgesic effect. Root decoction and boiled turnip juice mixed with honey are taken for acute laryngitis, which causes a sharp cough, hoarseness, asthma and colds. Juice from fresh turnips is used as a diuretic and mild laxative and as a means of stimulating cardiac activity. Boiled mashed turnips and ointment from turnips and goose fat are applied to sore spots with gout. In order to reduce arthritic pain, a turnip decoction is used for baths. With a toothache, rinse the mouth with a warm decoction of turnips. Turnip stimulates the secretion of gastric juice, enhances intestinal motility, improves digestion. Turnips are not recommended for use in acute diseases of the gastrointestinal tract and chronic diseases of the liver and kidneys.

Turnips in Russia have always been loved, and for good reason: this vegetable is not only healthy, but also delicious! Probably everyone knows the expression: "Easier than a steamed turnip." It is in this dish that the steamed turnip is obtained, that is, steamed.

Composition of vegetable stew with turnip
Potatoes - 500 g.
Carrot - 1 piece.
Onion - 1 onion.
Frozen green pea- 150 g.
Turnip - 1 piece (about 500 g.).
Zucchini - 1 piece (400 g.)
Water - 2 glasses.
Vegetable oil - 50 g.
Salt to taste.

How to cook turnip stew
Peel the potatoes, cut into large pieces, put in a saucepan. Pour two glasses hot water and cook over high heat for 5 minutes without a lid.

While the potatoes are cooking, you can peel all other vegetables.
Cut the onion into half rings, carrots into thin slices. Turnips and zucchini - halves or quarters of circles, but thick enough. The thickness of the turnip and zucchini pieces should be about 1 cm.
Put in a pan in layers: onions, carrots, turnips, zucchini. Lightly salt each layer. Put green peas on top and pour over vegetables with vegetable oil.

Close the lid and cook the turnip stew over medium heat for about 15 minutes. Water remains at the bottom of the pan, so the potatoes in the stew are boiled, but all other vegetables are not filled with water and are steamed.

Chicken Soup with Rice and Turnips

Ingredients of the recipe

Lean beef (or chicken) - 100 g, rice - 15 g, carrot - 10 g, onion - 5 g, turnip (or swede) - 10 g, water - 500 g, dill and parsley each to taste, salt solution to taste.

Cooking method: How to make Chicken Soup with Rice and Turnips for Kids.

There is a great many recipes soups. Each of them is good in its own way: some are satisfying, some, on the contrary, are used during diets, and so on. But many are interested in what soups should be prepared for children, because not all foods are able to be absorbed by the body of children, and not all foods are good for it. It is precisely because there is such a problem that I decided to talk about how to cook food that is tasty and healthy for children at the same time - the so-called soup for children from chicken and rice. First, boil the meat (or chicken) broth, filter it. Next, we sort the rice, wash it several times, put it in salted boiling water and cook over low heat until soft, but trying not to overcook it. After that, we release the rice from excess moisture with a sieve or colander. After that, we lower the rice into the hot broth and boil, add finely chopped turnips (or rutabaga), cook until tender. To top it off, we wash the dill and parsley, chop them finely and sprinkle the broth poured into the plate.

Turnip can rightly be called the progenitor of vegetable crops cultivated in Russia. When it appeared there, it is difficult to say, but it is assumed that during the period of the emergence of agriculture.

Before the advent of potatoes, turnips, without any exaggeration, were one of the main vegetables on the tables of the peoples of all Europe. For example, the French still highly value white turnips. And in Russia, the turnip was not only a heroine folk tales, and along with bread served as the main food product. Its history has been going on for at least six millennia. Ancient cultural monuments mention the cultivation of turnips by the Sumerians, Assyrians, Babylonians, Egyptians. The Romans succeeded in growing huge turnip fruits, some specimens reached a pood weight. Before the appearance of potatoes, turnips were a frequent guest on the tables of other European nations. The unpretentiousness of this culture allowed it to move far to the north of Europe. It is known, for example, that in the past Swedish and Norwegian peasants donated a tenth of their turnip harvest to the church. Before the advent of potatoes, turnips successfully replaced them on the English menu. They baked turnips, boiled them, ate them raw, and served young leaves as a salad. However, no nation appreciated turnips as much as the Russians - it is no coincidence that they are considered a native Russian vegetable.

Turnip has low calorie, does not contribute to body fat, but the nutritional value turnip is surprisingly high: it contains many mineral salts, essential oils, a high content of vitamin C and carotene, and low sugar content makes it an indispensable product for diabetics. Turnips can be baked, boiled, fried, eaten raw, added to various dishes and salads. Without creating a burden on the heart and digestive organs, it helps a lot with its medicinal properties cope with poor health on adverse days.

Turnip Recipes

The culinary properties of turnips are noticeably more advantageous than the same potatoes. Turnips can be fried, steamed, boiled, stewed, baked, eaten raw and mixed with other dishes, added to salads and stuffed in pies. It is interesting that the Japanese daikon turnip is valued today, like everything Japanese, very highly, while the daikon does not surpass the turnip in properties - these are related plants. In Japan, daikon is a mass-produced vegetable, like our potatoes.

steamed turnip

To prepare steamed turnips (or steamed turnips), you need to cut the root crop into thin circles, pour everything with water or milk, add butter and a pinch of salt and put it in the oven for 40 minutes at moderate or low heat. Another way is "frying pan". Turnip, along with other vegetables, is cut into cubes or slices, as it is more convenient, and stewed under the lid. You can add milk and butter. The principle of preparation is similar to the preparation of vegetable stew. The third way: put whole turnips in a double boiler and “steam” for about 20 minutes, then peel, thinly slice, season and serve.

Stewed turnips with apples

Ingredients:
300 g turnip,
6-7 apples
100 g raisins,
1-2 tbsp. l. butter,
sugar to taste.

Cooking:

Clean and cut the turnip into small pieces. Put in enamel pan, add a little water, oil, close the lid and simmer over low heat until half cooked. Cut apples, peel and core. Rinse raisins in warm water. Add apples, raisins and sugar to a saucepan and simmer until tender. Add sugar carefully. If the apples are sweet, sugar can be omitted or added quite a bit.

Ragout with turnips

Ingredients:
1-2 large turnips
2-4 potatoes
1 large carrot
1 onion
a glass of milk,
salt, spices - to taste.

Cooking:

Cut the washed and peeled turnips with carrots into cubes and boil a little in a small amount of water, add a little milk there and leave to simmer over low heat. Fry the coarsely chopped onion with potato pieces until lightly browned and transfer the roast to the pan. Add more milk and simmer until the vegetables are soft enough. Flour can be added to thicken slightly, but this is usually not required.

Variants with sauces, gravies and additives are possible. Turnip can be a side dish for meat, game or fish. Quite easily, turnip tolerates mixing experiments with various components. Experiment with small volumes - perhaps there is exactly the combination of products that will delight you. Many people are skeptical about recipes in which turnips are only one of 10-20 components, since turnips themselves are quite tasty, and disguising them under a host of spices and other bright flavors is not justified. Use different vegetable oils, honey, sour cream, cream and others organic products. Try not to mix turnips with industrial mayonnaise or mustard.

Turnip is a surprisingly useful root crop that was popular back in Russia. As soon as resourceful housewives did not use it: they fried, boiled, made pickles, ate fresh with honey, even baked in the oven. Unfortunately, in our time this vegetable is almost forgotten, but in vain, because the turnip contains a huge amount of useful substances and minerals.

Turnip Dishes

You will be surprised how many turnip dishes you can cook. This vegetable is so versatile that it is suitable for both adults and children. Many people think that turnips are bitter, tasteless, but this is not so, with proper preparation from it you can get a very gentle and soft puree for the baby, salad, soup, even vegetable stew! Particularly fastidious housewives have learned to make even pasta and a kind of sandwich butter out of turnips.

How to cook a turnip

To cook turnips deliciously, you need to choose the right one. There are several varieties of this root vegetable. So white and green varieties have a mild taste with a slight spiciness, they can be eaten fresh in salads or simply cut, and black turnip is more bitter, it requires heat treatment. To cook any turnip, you need to rinse it well, peel it if desired, cut into small pieces and fry or bake. In some recipes, the root vegetable is cooked whole.

How to eat turnips

Many are surprised how they eat turnips if they have such a specific taste and smell, but they do not realize that this vegetable completely loses its pungency when steamed or baked, it is a pleasure to eat it! You just need to carefully cut into pieces or break with a fork and season with herbs or sweet sauce. The young tops of the root crop are frozen and then used for salads.

Turnip for the winter - blanks

In addition to the options that were listed, harvesting turnips for the winter is gaining popularity again. It is thoroughly washed, peeled, cut into slices or cubes, depending on preferences. Similarly prepare other vegetables for preservation. Everything is laid out in sterile jars, poured with brine and rolled up the lids. The blanks are stored, like other pickles, in a dark, cool place, such as a cellar or pantry.

Turnip Salad - Recipes

Delicious turnip salad recipes are not easy to find, because this vegetable was undeservedly forgotten, except that our grandmothers still remember the benefits of such a dish. But do juicy salad with a turnip, any housewife can do it, since you can find this root crop in any vegetable store. The right combination of ingredients will help achieve the perfect aroma and taste of such a cocktail of vitamins. In addition, this salad looks very well in the photo.

turnip salad

• Cooking time: 20-25 minutes.
• Calorie content of the dish: 78 kcal.
• Cuisine: Russian.

Did you know that turnip salad is traditional Russian dish, which many foreigners find strange? In combination with a variety of vegetables this root vegetable turns into a wonderful and satisfying lunch or snack. For those who are on a diet, turnip salad is a godsend, because it has a minimum of calories and maximum benefits for health and figure. Thanks to the honey and cranberries included in the recipe, it acquires a pleasant sweet-sour taste.

Ingredients:

• large turnip - 1 pc.;
• cabbage - 300 g;
• red carrots - 200 g;
• linden honey - 50 g;
• salt, pepper - to taste;
• fresh cranberries - 0.5 cups;
• Jerusalem artichoke - 100 g;
• dill, parsley - for decoration.

Cooking method:

1. Peel turnips, carrots and Jerusalem artichoke, grate on a medium grater.
2. Shred the cabbage into small strips.
3. In a separate bowl, grind cranberries with warmed honey.
4. Combine dressing with vegetables, add spices, mix, sprinkle with chopped herbs. You can sprinkle lightly with lemon juice.

Turnip salad with carrots and apple

• Cooking time: 30-35 minutes.
• Number of servings: 3-5 persons.
• Calorie content of the dish: 68 kcal.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A bright, colorful turnip salad recipe with carrots and apples is perfect for summer or autumn menu. Such a dish can be served both on its own and in combination with veal or vegetable side dish. A Russian national tradition is the combination of this salad with boiled potatoes and fried meat. A great option for a full meal for the whole family.

Ingredients:

• turnip - 1 pc.;
• carrots - 1 pc.;
• green apple- 1 PC.;
• radish - 5-10 pcs.;
• granulated sugar - 1 tsp;
• salt, pepper - to taste;
• ground coriander - ¼ tsp;
• lemon juice - 1 tbsp. l.

Cooking method:

1. Peel vegetables, grate them on a coarse grater.
2. Wash the apple thoroughly, finely chop along with the skin.
3. Cut the radish into thin strips.
4. In a separate container, prepare the dressing by mixing salt, pepper, sugar, coriander and lemon juice.
5. Pour the sauce into the salad with turnips and carrots, mix well. Let it brew for half an hour before serving.

yellow turnip salad

• Cooking time: 45-50 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fresh yellow turnip salad leads in vitamin content and satiety. In such a root crop, there is more than in others the content of vitamins A, B and carotene, which preserve youth and improve skin condition. In combination with lentils, meat and mushrooms, this recipe turns into a real protein-vitamin cocktail. If you do not have balsamic vinegar at home, you can replace the usual acetic acid, just 1 tablespoon is enough,

Ingredients:

• yellow turnip - 500 g;
• meat (veal or pork) - 300 g;
• onion - 1 pc.;
• pickled champignons - 200 g;
• sour cream or mayonnaise - 150 g;
• balsamic vinegar- 1 tbsp. l.;
• lentils - 100 g;
• celery (root) - 50 g;
• greens - for decoration.

Cooking method:

1. Cover lentils with water, set aside.
2. Wash the turnips, peel, boil, chop into small strips.
3. It is better to wipe or chop the celery in a blender, and chop the onion with a knife.
4. Fry the meat in a skillet with olive oil or sunflower oil before crust formation.
5. Put in a bowl, add mushrooms, celery root to it. Pour everything with vinegar, leave for 5-10 minutes.
6. Boil the lentils until tender, adding a little salt to the water.
7. Mix all the ingredients, season with sour cream or mayonnaise.
8. Garnish the salad with chopped herbs on top.

Salad with turnip and apple

• Cooking time: 15-20 minutes.
• Servings: 2-3 persons.
• Calorie content of the dish: 82 kcal.
• Purpose: for lunch, for a snack.
• Cuisine: Russian.
• Difficulty of preparation: easy.

This is the easiest turnip and apple salad recipe that is quick and effortless to make. Each housewife can change its composition for herself, based on the availability of products in the refrigerator and taste preferences. To experiment, you can simply change the dressing. Sometimes even an extra 30-45 grams of cheese can give the dish a new unusual aftertaste.

Ingredients:

• turnip - 1 pc.;
• sweet apple - 2 pcs.;
• carrots - 1 pc.;
• orange - 1 pc.;
• sweet pepper - 150 g;
• soft cheese - 50 g;
• natural yogurt- 100 g;
• parsley - for decoration.

Cooking method:

1. Boil turnips in lightly salted water, cool, cut into thin strips.
2. Grate carrots and apples on a coarse grater.
3. Chop the orange into small pieces.
4. Pepper cut into strips or cubes.
5. Place all products in a deep cup, pour over yogurt, mix thoroughly.
6. Top with chopped parsley and cheese slices before serving.

Turnip salad with garlic

• Cooking time: 30-40 minutes.
• Servings: 5-7 persons.
• Calorie content of the dish: 120 kcal.
• Destination: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

For lovers of spicy, turnip salad with garlic is perfect. True, it is better to eat in combination with side dishes in order to avoid possible consequences, because garlic irritates the stomach. But the immune system strengthens very well! You can add to the recipe if you wish. Korean carrots, so the dish will be even spicier and more aromatic. Also, this salad is perfect for meat dishes.

Ingredients:

• turnip - 250 g;
• hard cheese - 80 g;
• boiled egg - 3 pieces;
• garlic - 2 cloves;
• mayonnaise - 100 g;
• dill - 100 g.

Cooking method:

1. Peel the turnip, cut into small strips.
2. Grate cheese and garlic on a fine grater.
3. Chop the eggs with an egg cutter.
4. Crumble the dill.
5. Mix all the ingredients, season with mayonnaise.
6. Let it brew for 1-1.5 hours.

Turnip salad - cooking secrets

Each housewife has her own secrets for making turnip salad, you will find the most common tips below.

1. If you do not like the sharpness of the root vegetable, boil it until half cooked. This will soften the taste, but not lose the rigidity.
2. To make the turnip salad juicy, the chopped vegetable needs to be mashed with your hands for 2-3 minutes so that it gives juice.
3. Don't add too much lemon juice or vinegar in the dish, otherwise it will be very sour.
4. So that the apples in the salad do not darken quickly, choose sweet varieties.
5. Do not throw away turnip tops. Rinse it, dry it and put it in the freezer. In winter, they will be a great addition to a salad instead of the usual greens.
6. Turnip, due to its properties, perfectly tolerates freezing for the winter.
7. If the dish is too spicy, try holding it in the refrigerator for 3-4 hours. In the cold, the vegetable loses some of its specific pungency.
8. If you are preparing a salad for children, it is better to pre-bake the root vegetable. This will make it soft and sweet.

Video: turnip salad

For a long time in Russia, turnips have been used to prepare many dishes. It was one of the main products not only among the common people, but also among the nobles. Now turnip dishes are undeservedly forgotten. But it has a lot of useful substances. A large amount of vitamin C, essential oils and extraordinary taste - it's all turnips. The recipe for its preparation, whether it be a salad or a soup, is not difficult. If you introduce this product into the diet, then the body will receive a lot of nutrients.

Turnip salad with herbs

What to cook from turnips? The recipes of many dishes have been lost, but there are those that have survived to this day and have been improved by professionals and simple housewives. To prepare the salad, take one turnip weighing about 300 grams, a few sprigs of dill, parsley and green onions, three tablespoons of sour cream, one egg, a spoonful of vegetable oil and the juice of half a lemon. First, peel the turnip and cut it into very thin strips.

We spread the vegetable in a bowl and add chopped herbs, salt and pepper to it. Mix everything and leave for a while. Now it's time to prepare the dressing. Mix sour cream, butter and lemon juice. boiled egg peel and cut as small as possible. We take a salad bowl and put turnips with greens on the bottom. Then comes the sliced ​​egg layer. After that, pour the dressing over the salad. It turns out a tasty and nutritious dish.

The easiest salad

What distinguishes turnip dishes is the ease of preparation. On the hastily you can make a very simple salad. We take two medium-sized turnips, salt, pepper and vegetable oil, lemon juice, a little sour cream. Cut the turnip into strips and put in a salad bowl. Sprinkle salt and pepper to taste. We mix everything well so that the spices dissolve, and sprinkle the salad a little with lemon juice and vegetable oil. Before serving, season the dish with sour cream and decorate with finely chopped herbs.

Turnip in sour cream

We take a turnip (the amount is up to you) and, having cleaned it, cut it into four parts. Then we put the vegetable in a saucepan, salt a little and fill it with water. Also add a spoonful of warmed butter. Turn on the heat and bring the mixture to a boil. After that, reduce the heat and simmer the turnip for about 15 minutes. During this time, you can prepare the sauce.

Heat two tablespoons of butter in a saucepan and mix it with two small tablespoons of flour. Fry the mixture until golden brown. Then gradually pour in the milk (1 cup), stirring vigorously. We heat the resulting sauce for 5 minutes, and then add three tablespoons of sour cream. Milk sauce is ready. Pour vegetables over them and cook them for another 15 minutes until the turnip is ready. The recipe, as you can see, is very simple. However, like everything with this product.

baked turnip

Many, becoming the owner of this vegetable, are wondering what to cook from turnips. You can make up your own recipes. This is an unpretentious product that does not require special additional ingredients. Turnips can be baked in the oven. To do this, they clean it and cut it into pieces or leave it whole if the size of the vegetable is small.

Then spread the turnip on a baking sheet, greased with vegetable oil, and add a little water to it. Then bake it in the oven until soft. Turnips are allowed to cool and cut into slices. Finely chopped onion is added to it and poured with vegetable oil. Optionally, you can supplement this dish with any herbs.

Turnip casserole

You can cook an amazing casserole, the main ingredient of which will be turnips. The recipe is very interesting. For cooking, take four medium turnips, 300 grams of cheese, 4 peeled garlic cloves, 4 tablespoons of butter, 100 milliliters of heavy cream, the same chicken broth, spices and herbs. We start with preparatory work. Peel the turnip and cut into thin slices. Grind the cheese with a grater. We chop the garlic, and wash the greens, dry them and also cut them very finely.

Take a frying pan for baking in the oven and melt the butter in it. Then lay out a layer of turnips and sprinkle it with cheese. After that, pour a small amount of broth and cream. Sprinkle salt and pepper. Now repeat the layers in the same order. The pan should be on low heat. Repeat layers until you run out of food. We put the pan in the oven, preheated to 180 degrees. Bake the dish for about 20 minutes. The top should be a nice crust. Sprinkle the dish with herbs and garlic.

Turnip and carrot salad

These two products go very well together. Salad with turnips and carrots is tasty, and most importantly - nutritious. To prepare it, you will need turnips (2 pieces), one large carrot, vegetable oil, spices and herbs. We clean the turnip and cut into medium-sized strips. Grind carrots on a coarse grater. Mix these two ingredients in a salad bowl and sprinkle them with salt and pepper. Add finely chopped greens. We dress the salad with vegetable oil.

french chowder

Turnip soup can be quite a gourmet dish. To prepare a French turnip vegetable stew, you need to take a few young turnip fruits, any broth, vegetable or olive oil and sugar to taste. You will also need croutons, which you can cook yourself or buy in a store. We clean the turnip and cut into slices.

Then stew it in a frying pan with the addition of butter and sugar. The vegetable should become soft. Then we wipe the turnip through a sieve and dilute with hot broth. You should get a puree soup, not thick, but not liquid. It must be boiled, add the necessary spices and serve. When serving, decorate this dish with herbs and croutons. Here is such a universal turnip. The recipe is simple but exquisite.

Turnip and berry salad

From this vegetable you can cook a lot of delicious, original and healthy salads. Turnip goes very well with honey. The result is a dish with unusual flavor notes. For cooking, you need to take 2-3 medium-sized turnips, half a glass of currants or cranberries, a little sugar and a spoonful of honey. Turnip should be peeled and finely chopped into strips. You can use a grater and chop the vegetable very coarsely. Mash the berries with a fork so that they give juice, and mix them with turnips. Sprinkle the salad with sugar and drizzle with honey. This dish can be served for dessert.

Turnip cutlets

From turnips, you can cook great cutlets, which will be close to meat ones in taste. For this you will need: 500 grams of turnip, 200 grams wheat bread(can be replaced with breadcrumbs), half a glass of milk, three tablespoons of vegetable oil, a little pork fat, two eggs, two onions, two tablespoons of flour or crackers and salt. You can also add fried onions or sour cream. Boil turnips until soft and mash, as in mashed potatoes.

Add crackers or bread to it. Then we introduce hot milk, stir and drive in the eggs. Once again, mix everything well, pour in the oil, add chopped bacon, salt and onion, previously fried. Next, we sculpt cutlets and, having rolled them in breadcrumbs, fry in a pan. You can lightly fry them, and then put them out in the oven. Serve turnip cutlets with sour cream and herbs.

Stuffed turnip

The filling in this dish will be sweet. We take a clean, peeled turnip and boil it until tender. Then we cut off the top a little and select the inside with a spoon, which we mix with butter, milk, bread, salt, nutmeg, raisins and yolk. This mixture should be stuffed with turnips. Top with the cut top and sprinkle with breadcrumbs. Put the turnip in the oven and bake for about 10-15 minutes. Serve this dish with milk sauce.

Turnip ragout

Turnip with various vegetables gives very interesting flavor notes. It turns out a very nutritious stew, which can be served with any sauce. We take an arbitrary amount of turnips, carrots, potatoes and onions. We clean these vegetables and wash them well.

We cut the turnips and carrots into cubes and put them in a deep frying pan with vegetable oil. We set a small fire and simmer vegetables. Separately, you need to fry the potatoes with onions. Then we combine all the ingredients and simmer them together for another 10-15 minutes. Salt and pepper to taste. You can add any spices and herbs to vegetable stew with turnips. This will only make it better.

Turnip has undeservedly lost popularity among culinary specialists. This useful and cheap root vegetable can be added to most different dishes- soups, salads, side dishes. The following are the most simple and delicious recipes turnip cooking.

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

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

The dish is served hot as a side dish.

How to bake a vegetable in the oven with apples

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

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

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

Turnip fried with onions

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

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

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

steamed turnip

Ingredients: 4 pcs. turnips, 6 - 8 tbsp. tablespoons of purified water, salt to taste. How to cook simple fast food turnip, let's take a closer look.

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

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

How to stuff turnips with champignons?

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

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

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

Potato casserole with mushrooms and turnips

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

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

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

Winter salad of turnips, carrots and cabbage

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

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

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

Vegetable soup with chicken broth

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

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

Turnip soup is served hot with fresh herbs.

Turnip porridge - simple and tasty

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

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

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

Stew with meat

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

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

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

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

peasant soup recipe

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

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

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

Pork salad with turnips and apples

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

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

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

Hawaiian Pickled Vegetables

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

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

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