The simplest and most delicious turnip recipes

Delicious turnip puree as a side dish

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

1. Root vegetables are thoroughly cleaned, washed and filled with water in a saucepan. The contents of the container must be salted immediately.
2. Cook the turnips until tender - they should become very soft.
3. The finished root vegetable is thoroughly kneaded with a masher. Lightly beaten eggs, melted butter, and cream are poured into it. Instead of the latter, you can use regular fat milk.
4. Breadcrumbs and salt to taste are added to the same mass.
5. After thorough mixing, the turnip puree is placed in a ceramic container, generously greased with sour cream and baked for 12 - 14 minutes.

The dish is served hot as a side dish.

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.

• 160 gr. fresh cabbage;

• one and a half liters of water;

• medium-sized turnips;

• one and a half tablespoons of vegetable oil;

• fresh dill, parsley – three branches each;

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.

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 turnips are cleaned, cut into small cubes and placed on the bottom of a ceramic pot.
3. All selected spices, chopped citrus zest and washed raisins are immediately added to the prepared root vegetable. Instead of the listed spices, you can take star anise, nutmeg, coriander or any others to your taste.
4. The apples, along with the skin, are cut into miniature cubes and also sent to the turnips.
5. All ingredients used are lightly mixed in a pot.
6. Cream is poured into the container from above. If you don't have them on hand, you can use plain water. Place in a pot and butter.
7. Under the lid, the dish simmers in the oven at medium temperature for about an hour - the root vegetable should soften well. It is convenient to check this with a fork.

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

Baked turnips with cheese

Baking makes the dish very healthy.

Ingredients:

• turnip – 4 pcs.;
• greenery;
• garlic – 2 cloves;
• pepper;
• butter – 3 tbsp. spoons;
• cheese – 2 mugs, grated;
• salt;
• heavy cream;
• chicken bouillon.

Preparation:

1. Preheat the oven (180 degrees).
2. Grind the turnips. Need circles. Chop the garlic.
3. Place butter in a frying pan and melt. Place turnips.
4. Sprinkle with garlic.
5. Pour in broth and then cream.
6. Sprinkle with cheese shavings.
7. Sprinkle with pepper.
8. Place in the oven for half an hour. Cover with greens.

Turnips 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 part and tail are removed from it. The peel 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 covered with granulated sugar and wheat flour. Mix thoroughly.
4. The oil heats up well in the frying pan. Prepared vegetables are immersed in boiling liquid. With frequent stirring, they are fried until an appetizing 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 great with crumbly porridges.

Steamed turnips

Ingredients: 4 pcs. turnips, 6 - 8 tbsp. spoons of purified water, table salt to taste. Let’s take a closer look at how to prepare a simple, quick turnip dish.

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

The finished steamed turnips are poured with melted butter and served.

How to stuff turnips with champignons?

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

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

The turnips go into the oven for another 25 minutes. For lunch, the treat is served hot.

How to cook food properly

When boiling vegetables, be sure to place them in already boiled water. If heating is rapid, various vitamins are less destroyed.

Follow the so-called “borscht rule”: add vegetable products to boiled water so that they all cook at the same time. This means follow a certain sequence. First, vegetable products, such as beets, are placed in the pan, since they take quite a long time to cook. After potatoes, tomatoes, peppers, because these products need a short time to become ready.

Vitamins are ideally preserved in vegetables, which are cooked in a special steam container or grilled. There is no need to fry in oil - it will only add excess fat. Moreover, the vitamins in vegetable products and, moreover, in fat will be completely destroyed, since it is overheated. For this reason, frying itself as a cooking method is not healthy, and it does not matter what kind of oil is used.

If you fry very quickly, then the meat and fish retain their own vitamins. However, try to do all this by cutting the food into thin slices and in a frying pan with a non-stick coating. In this case, there will be no excess fat.

This type of product is also baked in pieces in the oven. If you wrap them in foil, this will, of course, greatly simplify the cooking process and prevent the fats from oxidizing and the healthy components from escaping along with the juices of the meat.

When boiling peeled vegetables, it is advised to leave the water where they were boiled, since some of the vitamins and microelements remain there. This water should then be used for preparing first courses and other dishes.

Take care that the vegetables do not overcook. Quick cooking will preserve their taste, various vitamins, and appearance. Use stewing vegetables - this is a very optimal method of cooking, which makes it possible to preserve their nutritional qualities.

It is also undesirable to reheat the prepared dish. When there is a lot of it, it is better to separate a certain dose and heat it up. But you shouldn’t do this too much, as all the necessary vitamins and microelements will be gone.

Potato casserole with mushrooms and turnips

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

1. Mushrooms and garlic are fried in butter until tender. Next, wine is poured over them. After another 4 minutes, fresh parsley, a sprig of thyme and salt are added here. The mass is simmered until the liquid evaporates.
2. Soft cheese is added to the frying pan that has already been removed from the heat. Its contents are transferred to a bowl.
3. In a vacated frying pan, fry the onion until golden.
4. Place the potatoes in a heat-resistant, oiled form. Its pieces are sprinkled with salt.
5. Thin onion half rings and all the spices are poured on top, turnip slices and the contents of the frying pan are distributed.
6. All products in the form are filled with cream and sprinkled with cheese.

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

How to take turnips with honey

Honey and turnips help not only with coughs, they have a comprehensive healing effect on the body. The beauty of the recipes is that they are delicious. They do not need to be forced into yourself, and the problem is not how to force yourself to eat a spoonful of medicine. Here you need to be able to stop in time.

How to take turnips with honey for coughs

Fresh juice mixed with honey has the best medicinal properties. Adults should take 1 tbsp for cough. l. 3 times a day.

If your throat hurts, you should not drink the mixture right away, but hold it in your mouth, swallowing little by little. You will be able to eat or drink something in 10-15 minutes.

Rules for taking turnips with cough honey for children

Children have a more delicate body than adults, therefore, the dosage should be less. For cough, it is enough for them to take 1 tsp. delicious medicine 3 times a day.

With a sore throat, it is difficult for young children to explain what it means to “swallow”; it is easier to give the required portion a few drops at a time.

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 turnip salad under discussion, the first step is to finely chop the cabbage, grate the carrots and cut the turnips into thin pieces.
2. The greens are finely chopped.
3. The ingredients are mixed, salted to taste, kneaded by hand and then poured with oil.

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

Vegetable soup with chicken broth

Ingredients: half a kilo of chicken breast, 180 g of turnips, half a sweet pepper, onion, carrots, a couple of bay leaves, salt, a mixture of peppers.

1. The breast is filled with salt water and sent to boil along with the bay leaf. Next, the meat is removed from the bone, cut into small pieces and returned to the chicken broth.
2. Along with it, cubes of peeled turnips are moved into the pan.
3. After another 5 minutes, fried randomly chopped onions, sweet peppers and carrots are added to the soup.
4. The dish is salted, peppered and cooked until all components are cooked.

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 vegetables are washed, thoroughly peeled and boiled in boiling water until fully cooked. To speed up the process, you can simply cut the peeled turnips into small cubes. Once the pieces have softened, you can move on to the next step.
2. The finished cooled turnips are whipped with a blender. You can process it with a regular mashed potato masher. Turmeric, sugar and salt are added. Their exact quantity depends on whether you plan to make the turnip porridge sweet or salty.
3. Butter is added to the finished dish. You can replace it with any vegetable.

The treat is served hot as a meal on its own or as a hearty side 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:

1. The peeled vegetable is cut into thin slices. Place the pieces in boiling water and boil for 3 minutes. Take it out and dry it.

2. Grease the mold with oil, place 2 slices of bread on the bottom, and boiled turnip mugs on top. Salt and pepper.
3. Lay out the onion, chopped into thin half rings, and some of the grated cheese.
4. Repeat the layers with bread and turnips, season, and cover with the remaining cheese.
5. Bake at 160 C until golden brown (about 25 minutes). Before serving, cool slightly until the cheese crust becomes firm.

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

Stew with meat

Ingredients: 2 large onions, 4 strips of bacon, 1.5 kg 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, deep frying pan, high-quality olive oil heats up well. First, pour onion cubes into it. When the vegetable has softened, you can add 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 frying pan are transferred to a separate plate.
2. In the remaining oil, in the same pan, fry the beef, cut into small, even, identical pieces. The whole process will take 8 – 9 minutes. Next, the meat is sprinkled with flour and, after stirring, fried for another couple of minutes.
3. The frying from the first step is returned to the pan. Chopped herbs are poured in there, bay leaves, pepper, salt and thyme are added.
4. Wine is poured into the container. The dish is brought to a boil. The mixture simmers over medium heat for 4 - 5 minutes, after which meat broth and tomato paste are added.
5. The heat is reduced to minimum, and the ingredients are simmered under a tightly closed lid for 90 minutes.
6. At the very end of cooking, small cubes of raw turnips are poured into the frying pan. With root vegetables, the treat simmers for another 15 - 17 minutes.

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

Turnips in this dish will be an excellent replacement for the usual potatoes.

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.

• vegetable oil – half a glass;

• 200 gr. bitter onion.

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.

Peasant soup recipe

Ingredients: 2 medium potato tubers, 5 standard glasses of purified water, coarse table 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 rich, 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, removed from the top spoiled leaves, cut and only then poured into the pan. The smaller the straws, the faster the peasant soup will eventually cook. You can use a special shredder for winter cabbage preparations.
3. Turnips are also included in the future soup. It is pre-cleaned, washed and cut into small cubes.
4. Potatoes are used according to the taste of the housewife and everyone at home. If you don’t have it on hand, you can simply increase the amount of turnips used. If the potatoes are still used, they need to be peeled, washed and cut into approximately the same cubes as the root vegetable. It is also added to the future soup.
5. While the base of the dish is cooking, you need to start frying. To do this, onions and carrots are randomly chopped and then fried in melted butter. 3-4 minutes after the start of cooking, add pieces of tomatoes 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 ingredients are ready. Add salt if necessary.

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

Product selection

Culinary art is a general name for all options limited to the kitchen. Selection of products, appliances, style - these are the fundamentals that are significant for the art of cooking. This is important in cuisines all over the world, but has a particularly significant function in restaurants. This practice is made especially possible for people interested in improving their personal capabilities in the field of cooking and impressing guests by surprising them with an unusual dish.

Thus, regarding the choice of products, you need to apply:

• Seasonal products are of high quality and always natural;
• Fresh herbs and spices, which have a much more intense aroma and are rich in vitamins;
• Light natural oils (olive, sunflower, coconut, sesame).
• The least amount of salt;
• Small amounts of sugar, tending to resort to substitutes (fruit juices, honey) to sweeten food.

Every housewife who is concerned not only about the taste, but also about the benefits of each dish should not forget about these basics.

Pork salad with turnips and apples

Ingredients: 3 tbsp. l. apple jelly, half a kilo of pork pulp, 1 small. a spoonful of cumin, half a glass of olive oil, an onion, 2 large spoons of sweet mustard, ¼ tbsp. quality apple cider vinegar, lettuce (1 piece), 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 tackle the meat. The pork is cut into even, beautiful small pieces, approximately equal in size. The resulting slices are slightly beaten.
2. Meat pieces should be greased with a mixture of 2 tbsp. l. apple jelly, salt and caraway seeds. 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 rosy and without blood.
3. The onion is cut into small cubes and filled with cold water for 8 - 9 minutes.
4. To make the yellow turnip salad dressing, whisk together the vinegar, mustard, and remaining apple jelly. The mass is salted and peppered. During the beating process, chilled olive oil is also poured into it.
5. Lettuce leaves are torn and placed in a large bowl. Cooled pork is poured onto them. The onion, squeezed out of excess liquid, is also sent there.
6. Small cubes of apple, raw turnip and cheese are moved into a bowl.

All ingredients are mixed well and seasoned with the sauce from step four. The treat is served 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 spoons of table salt.

1. Root vegetables are first washed well and cut in half lengthwise. Next, they are chopped crosswise into thin slices. The thickness of the latter should be 3 - 4 mm.
2. Bell peppers without stalks and cores are chopped into short, wide pieces.
3. The prepared vegetables are mixed in a large bowl and sprinkled with table salt. You can even mash the slices a little with your hands. The main thing is not to violate their integrity.
4. The vegetables will steep for about an hour. Next, excess liquid is drained from the bowl, the components are washed and transferred to a jar.
5. Vinegar and sugar are placed in a saucepan on the fire until the sand is completely dissolved. Next, the resulting marinade is poured over the prepared vegetables in the jar.

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