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Turnip is rarely used in cooking, but, as it turns out, in vain. This vegetable contains a lot of vitamin C, essential oils and minerals. Turnip has a diuretic, antiseptic, anti-inflammatory and analgesic effect. For all its benefits, turnip is a tasty and satisfying product that can be used to prepare a wide variety of dishes. Wday.ru has collected a collection of simple recipes for turnip dishes.
Turnip is a great alternative to potatoes
Baked turnips are a great side dish.
Baked turnip: the recipe is really simple
Ingredients:
turnips – 3–4 pcs.,
onion – 1 pc.,
vegetable oil – 3-4 tbsp. l.,
greens, salt, pepper – to taste.
Method of preparation:
Peel the turnips and place in a baking dish.
Add ½ cup water and bake in the oven until the turnips are tender.
Cool turnips, then cut into thin slices.
Add chopped onion to the turnip, season with salt and pepper to taste, pour over with vegetable oil, sprinkle with chopped herbs.
Ingredients:
beets – 4 amount
garlic – 4 cloves,
cheese – 2 cups
butter – 4 tbsp. l.,
chicken broth – 100 ml,
fat cream – 100 ml,
greens, salt, pepper – to taste.
Method of preparation:
Chop the garlic finely. Grate cheese, finely chop peeled turnips.
Melt the butter in a skillet over low heat.
Put a layer of turnips, on it – a layer of cheese. Pour in a little cream and broth, season with salt and pepper.
Alternate layers until you run out of ingredients. In the meantime, the contents of the pan will begin to boil slowly.
Place the pan in the oven, preheated to 180 degrees, and bake for about 20 minutes until golden brown.
Serve hot.
An unexpected turnip dish – dumplings
Ingredients:
beets – 500 g,
flour – 500 g,
water – 1 glass,
salt – 1 pinch
sunflower oil – 100 g.
Method of preparation:
Knead the lean dumplings from flour, water, salt and sunflower oil. The dough should be cool.
Roll a ball out of the dough, put it in the refrigerator for 1 hour, then take it out, roll a large sausage out of it, cut out small dumplings from the sausage, and roll each dumpling into a flat juice for dumplings.
You can do it differently: just roll the whole ball of dough into a thin layer and cut it out with a glass. Grate turnips on a fine grater, squeeze out the liquid.
Put some turnip filling on top of the dough. Fold it in half so that the filling is inside, and then form a beautiful dumpling from it.
Throw the finished dumplings into boiling salted water and cook for 5 minutes.
In the photo, the recipe for turnip salad
Ingredients:
beets – 4 amount
onion – 1 pc.,
salt and spices to taste,
vegetable oil or mayonnaise – to taste.
Method of preparation:
Wash the turnips, peel and coarsely grate.
Chop the onion and add it to the grated turnip.
Season with salt, black pepper and coriander to taste. To stir thoroughly.
Add the required amount of vegetable oil or mayonnaise. Mix.
Serving the salad immediately after cooking will allow the turnip to retain all its vitamins.
Dish Recipe – Stuffed Turnip
Ingredients:
turnips – 5–6 pcs.,
porcini mushrooms – 300 g,
onion – 50 g,
butter – 50 g,
flour – 50 g,
egg – 1 pc.,
parsley or dill – 10 g,
ground crackers – 50 g,
salt, pepper – to taste.
Method of preparation:
Grind the hard-boiled egg.
Peel the turnips, season with salt and boil until tender.
Drain the water, cut off 1 cm of the top of the turnip and use a teaspoon to remove the pulp, being careful not to damage the edges.
Heat oil in a skillet. Add finely chopped mushrooms and onions to the pan and fry until golden brown.
Place mushrooms and onions in a bowl. Add 3 tbsp. l. ground breadcrumbs, chopped egg and finely chopped greens. Mix all the ingredients well and fill with the resulting mass of turnips.
Close the hole from above with the cut off tip.
Brush turnips with beaten egg white or whole egg, roll in ground breadcrumbs.
Place the turnips in a greased baking dish, add 1–2 cm of water and bake in the oven until tender.
Stuffed turnips can be served with a sauce.
Ingredients:
turnips and carrots in equal amounts – to taste,
red hot pepper – to taste,
water – 10 l,
salt – 2 cups.
Method of preparation:
Wash the turnips and carrots under cold water, trim the tails.
Peel carrots, do not peel turnips. If the turnip is very large, cut it in half or in 4 pieces.
Prepare the brine by boiling water and salt. Let the brine cool.
Put turnips and carrots in a barrel or other container in several rows, between which place red hot peppers.
Pour the prepared brine over the contents of the barrel so that it completely covers the turnips and carrots. If the turnip floats, put a load on top. Place the barrel in a cool, dark place.
After 45 days, the pickled turnip is ready to eat.
Turnips must be kept in brine, but you can transfer them to a smaller container or to jars by adding brine. Rinse the turnips, peel and chop together with the carrots before use.