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

Tasty turnip mash garnish

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

  1. Root crops are thoroughly cleaned, washed and poured with water in a pan. The contents of the container must be immediately salted.
  2. Turnip is cooked until tender - it should become very soft.
  3. The finished root crop is thoroughly kneaded by a pusher. A little beaten eggs, melted butter, cream are poured to it. Instead of the latter, you can use plain fat milk.
  4. To this mass is added crumbs, salt to taste.
  5. After thorough mixing, turnip puree is laid out in a ceramic container, generously lubricated 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 turnip, 320 g of sour apples, 1.5 cups of dark raisins and low-fat cream, 60 g of butter, 2 small. tablespoons finely grated lemon zest, ground ginger, cardamom and cloves on the tip of a knife.

  1. Raisins are removed and washed thoroughly.
  2. Turnip is cleaned, cut into small cubes and laid out on the bottom of a ceramic pot.
  3. All the selected spices, crushed citrus zest and washed raisins are immediately laid out to the prepared root crop.Instead of these spices, you can take star anise, nutmeg, coriander or any other to your liking.
  4. The apples, along with the skin, are cut into miniature cubes and also sent to turnips.
  5. All ingredients used are lightly mixed in a pot.
  6. Cream is poured into the container from above. If they were not at hand, you can use ordinary water. Stacked in a pot and butter.
  7. Under the lid, the dish languishes in the oven at an average temperature of about an hour - the root crop should soften well. Check it conveniently with a fork.

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

Turnip fried with onions

Ingredients: a pound of turnip, 220 g of onion, 2 tbsp. tablespoons of wheat flour, 90 ml of refined oil, 1 small. a spoonful of granulated sugar, the same amount of salt.

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  1. Turnip is well washed, the upper part and tail are removed from it. The peel is left. Further, the product coarsely coarsens.
  2. Onions are chopped into thin rings and transferred to turnips.
  3. The ingredients are filled with granulated sugar and wheat flour. Mix thoroughly.
  4. The oil is well heated in a pan. Prepared vegetables are immersed in boiling liquid. With frequent stirring, they are fried to a delicious golden hue (about 15 minutes) and salted. You can use any favorite seasonings.

Ready-made 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 the simplest quick turnip dish, consider in more detail.

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

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

How to stuff turnips with mushrooms?

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

  1. The oven must be preheated to 180 - 190 degrees.
  2. The root crop is very thoroughly washed with a stiff brush for vegetables. The thin part of the tail is cut off.
  3. Turnip is transferred to a baking dish and sent to a preheated oven (medium level) for 60 - 70 minutes.
  4. Onions are very finely chopped into cubes and fried on the third part of the butter until an appetizing blush.
  5. The finished turnip cools, after which the upper part is cut off from it. With a small knife, all the flesh is removed from the middle of the root crop. This part of the vegetable is very finely chopped and sent to the pan to the onion, 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 needs to be densely packed.
  8. Pieces of the remaining butter and sour cream are laid out on top of the root crop.

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

Potato casserole with mushrooms and turnips

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

  1. Mushrooms and garlic are fried in butter until cooked. Next to them wine is poured. 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 skillet already removed from the fire. Its contents are transferred to a bowl.
  3. Onions are fried in a frying pan until golden.
  4. In a heat-resistant oiled form, potatoes are laid out. Her pieces are sprinkled with salt.
  5. Thin half rings of onion and all spices pour out from above, slices of turnip and the contents of the pan are distributed.
  6. All products in the form are filled with cream and sprinkled with cheese.

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

Winter salad of turnips, carrots and cabbage

Ingredients: 230 g of young cabbage, fresh turnip, 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 thing to do is to chop the cabbage thinly, grate the carrots and cut the turnip into a thin break.
  2. The greens are chopped finely.
  3. The ingredients are mixed, salted to taste, kneading with hands and then filled with oil.

To make the taste of the finished dish more interesting, a small amount of sweet mustard will help.

Chicken stock vegetable soup

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

  1. The breast is poured with salt water and sent to cook with the lavrushka. Then 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 are moved into the pan.
  3. After another 5 minutes, a frying of arbitrarily chopped onions, sweet pepper and carrots is added to the soup.
  4. The dish is salted, peppered and cooked until all the ingredients are cooked.

Turnip soup 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 chop the peeled turnip into small cubes. As soon as the pieces soften, you can proceed to the next step.
  2. Ready cooled turnip whipped with a blender. You can treat it with a regular mashed potato pusher. Turmeric, sugar and salt are added. Their exact amount depends on whether sweet or salty is planned to make porridge from turnips.
  3. Butter is added to the finished dish. You can replace it with any vegetable.

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

Stew with meat

Ingredients: 2 large heads of 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 branches 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 oil.

  1. High-quality olive oil is well heated in a large and deep skillet. First, onion cubes pour out into it. When the vegetable softens, you can lay the bacon. The ingredients are cooked together. As a result, onion slices should become rosy and mouth-watering, and bacon 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, equal pieces. The whole process will take 8 - 9 minutes. Then the meat is sprinkled with flour and after stirring it is fried for a couple more minutes.
  3. Roasting from the first step returns to the pan. Shredded greens pour out there, add parsley, pepper, salt and thyme.
  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 meat broth and tomato paste are added to it.
  5. The fire is reduced to a minimum, and the ingredients are extinguished under a tightly closed lid for 90 minutes.
  6. At the very end of cooking, small cubes of raw turnip are poured into the pan. With root crops, the treat languishes for another 15 to 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 top spoiled leaves, cut, and only then put in a saucepan. The smaller the straw, the faster the peasant soup will be cooked. You can use a special shredder for winter harvesting from cabbage.
  3. Turnip is also sent to the future soup. It is pre-cleaned, washed and cut in small cubes.
  4. Potatoes are used to the taste of the hostess herself and all the household ones. If it was not at hand, then you can simply increase the amount of turnip used. If the potatoes will still be used, they need to be peeled, washed and cut into about the same cubes as the root crop. She also falls asleep in future soup.
  5. While the base is cooked, you need to do the frying. To do this, onions and carrots are chopped randomly, and then fried in melted butter. To them, 3 to 4 minutes after the start of cooking, slices of tomatoes are added 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 prior frying.
  6. The dish is cooked until all the ingredients are cooked. If necessary, it is finished.

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. spoon of caraway seeds, 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 do meat. Pork is cut into even, beautiful, small pieces, roughly the same size. The resulting slices are slightly beaten off.
  2. Meat pieces need to be greased with a mixture of 2 tbsp. l apple jelly, salt and caraway seeds. In this form, they are pickled for several minutes, after which they are well fried in hot oil on both sides. Slices should turn rosy and without blood.
  3. Onions are cut into small cubes and filled with cold water for 8 to 9 minutes.
  4. For the sauce for the yellow turnip salad, you will need to beat vinegar, mustard and the 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 stacked in a large bowl. The cooled pork is poured to them. The onion squeezed out of excess liquid goes there.
  6. Small cubes of apple, raw turnip and cheese are moved into the bowl.

All ingredients mix well and season with the sauce from the fourth step. A treat is served to the table with chopped fresh parsley.

Hawaiian Pickled Vegetables

Ingredients: 3 large turnips, medium juicy sweet carrot, 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 well washed and cut in half lengthwise. Then they are crushed already thinly into slices. The thickness of the latter should be 3-4 mm.
  2. Bell pepper without a stalk and core is chopped with short, wide cubes.
  3. Ready vegetables are mixed in a capacious bowl, sprinkled with salt. You can even slightly crush the slices with your hands. The main thing is not to violate their integrity.
  4. Vegetables will be infused for about an hour. Then excess liquid is drained from the bowl, the components are washed and transferred to a jar.
  5. Vinegar and sugar are sent to the fire in a saucepan until the sand is completely dissolved. Next, the prepared marinade is filled with prepared vegetables in a jar.

You can taste the finished snack after a couple of hours, and it can be stored in cool for 3-4 days.

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