Cooking turnip recipes. Recipe for cooking turnips in a slow cooker. Turnip porridge - easy as pie

What could be simpler than boiled turnips? Only turnips stewed and baked. As you understand, today we will talk about this vegetable. Unfortunately, many do not include it in their diet because they do not know how to cook turnips deliciously. We will open the culinary curtain and learn how to prepare healthy and nutritious dishes from it.

Turnip porridge couldn't be easier!

How to cook turnips quickly and tasty? Yes, it’s very simple: cook porridge from it. It can be made both sweet and salty. It all depends on your preferences. Unsweetened porridge goes perfectly in taste with pickled cucumbers and cabbage.

Compound:

• 2 medium turnips;
• softened butter;
• salt;
• granulated sugar;
• turmeric.

Preparation:

• We wash, peel and boil the turnips in slightly salted water. A little secret: to make the vegetable cook faster, cut it into pieces.

• Cool the turnips slightly and grind them into a puree. This can be done manually with a masher or blender.

• Now add turmeric to taste and mix.
• Next, you can go in two ways: salt the porridge or add granulated sugar to it. Choose for yourself.
• But in any case, season the turnip porridge with butter.

Vegetable mix

If you don't know how to cook turnips, try this recipe. Turnips stewed with vegetables and herbs will be an excellent side dish for lunch or dinner. By the way, this recipe can be prepared in a slow cooker.

Compound:

• 1 large turnip;
• 2 carrots;
• onion head;
• fresh herbs;
• blend of spices;
• salt;

Preparation:

• Let's prepare the vegetables: peel, rinse them and cut them into equal cubes.
• Take a thick-walled pan or frying pan and saute the carrots in vegetable oil.

• Add the onion to the carrots, fry for a couple of minutes and add enough water to cover the vegetables. Simmer for 3-5 minutes, remembering to stir.

• It's time to add the turnips to the pan, as well as salt and season the dish with spices.

• Simmer the vegetables until the turnips are ready, and then add the chopped herbs.

• After 2-3 minutes, remove the saucepan from the stove.

This is the easiest way to prepare stewed turnips. You can add your favorite ingredients to this dish, for example, meat, mushrooms, and a variety of vegetables. It will be very tasty.

Delicious quick salad

We offer a recipe for a fortified and very healthy salad with kohlrabi and young turnips. And lime juice and liquid honey will give it a unique aroma and exquisite sweet and sour taste.

Compound:

• 400 g kohlrabi cabbage;
• 250 g turnips;
• 2 tbsp. l. freshly squeezed lime juice;
• 2 tsp. liquid honey;
• 1 tsp. sesame oil;
• green onion feathers;
• salt;
• ground black pepper.

Preparation:

• Free the kohlrabi from the hard stems and cut its leaves into thin strips.
• We clean the turnips and cut them into small random pieces.
• Grind the turnips and kohlrabi in a food processor.
• Let's prepare the salad dressing: mix lime juice (it can be replaced with lemon juice) with honey, sesame oil, salt and season with pepper. Mix everything thoroughly. If desired, you can add a spoonful of peanut butter.
• Chop the green onion feathers and add them to the vegetable mass.
• Add dressing to the salad and mix.
• Leave for 15-20 minutes in the refrigerator and serve.

Turnip with a surprise

Do you want to turn an ordinary vegetable into a delicious dish? And even with a surprise inside? Prepare the stuffed turnips in the oven. Shall we try?

Compound:

• 5-6 pcs. turnips;
• 300 g white mushrooms;
• bulb;
• 50 g butter;
• 50 g sifted flour;
• 2 eggs;
• fresh herbs;
• 50 g ground crackers;
• salt;
• ground black pepper.

Preparation:

• Boil 1 egg, hard-boiled as always, peel it and chop it.
• We clean the turnips, add salt and boil until tender.
• Remove the finished turnips and cool. Now we need to cut off the tops of the vegetables, up to approximately 1 cm from the edge.
• Using a spoon, carefully scoop out the pulp. The main thing is to maintain the integrity of the edges.
• We clean the mushrooms and onions, cut them into cubes and fry in butter until tender.
• Transfer the onion-mushroom mixture into a cup and add ground crackers and egg.
• Wash and chop the greens, add them to the mushrooms and onions.
• Mix the resulting filling thoroughly and stuff the turnips with it.
• Beat the egg and use a whisk to brush the turnips with it. Then roll the vegetable in ground breadcrumbs.
• Place the stuffed root vegetables on a baking sheet, seasoned with butter, and pour in water so that the liquid is at the level of 1-2 centimeters.
• Bake the stuffed turnips at a temperature of 180 degrees for 20-25 minutes.
• Serve with your favorite sauce.

How to cook turnips for a child? In general, it is not recommended to introduce such a vegetable into the diet of children, but older children will enjoy cabbage soup in pots. And adults will be happy to taste this first course.

Compound:

• 300 g of any meat;
• 2 onions;
• 2 carrots;
• turnip;
• apple;
• 0.5 kg sauerkraut;
• 2-3 garlic cloves;
• salt;
• 2-3 tbsp. l. tomato paste;
• ground black pepper;
• 2 laurel leaves;
• refined vegetable oil.

Preparation:

1. Wash the meat, dry it and cut it into small cubes. It is better to use beef - this way the broth will be rich.
2. Fry the meat pieces in vegetable oil until golden brown and transfer them to pots.
3. Pour filtered water into the pots so that the liquid completely covers the meat.
4. Place the pots in the oven and simmer the meat for 40 minutes. The optimal temperature threshold is 180 degrees.
5. Peel the vegetables and cut into small cubes.
6. Saute the onion in vegetable oil, then add turnips and carrots to it and fry until tender.
7. At the very end, add the chopped apple to the pan.
8. Now take out the pots and place the roasted vegetables in them.
9. Then distribute the cabbage and tomato paste.
10. Salt, pepper, add bay leaves and chopped garlic cloves.
11. We send the pots back to the oven and simmer the dish for 2-2.5 hours at a temperature of 170 degrees.

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

Turnip salad with herbs

What to cook with turnips? The recipes for many dishes have been lost, but there are those that have survived to this day and have been improved by professionals and ordinary housewives. To prepare the salad, take one turnip weighing about 300 grams, several 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, we peel the turnips and cut them into very thin strips.

Place the vegetable in a bowl and add chopped herbs, salt and pepper. Mix everything and leave for a while. Now it's time to prepare the dressing. Mix sour cream, butter and lemon juice. Peel the boiled egg and cut it as finely as possible. Take a salad bowl and place turnips and herbs on the bottom. Then comes a layer of chopped egg. After this, pour the dressing over the salad. It turns out to be a tasty and nutritious dish.

The simplest salad

What sets turnip dishes apart is how easy it is to prepare. You can whip up a very simple salad. Take two medium-sized turnips, salt, pepper and vegetable oil, lemon juice, and a little sour cream. Cut the turnips into strips and put them in a salad bowl. Add salt and pepper to taste. 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.

Turnips in sour cream

Take a turnip (the quantity is at your discretion) and, after peeling it, cut it into four parts. Then put the vegetable in a pan, add a little salt and fill with water. Also add a spoonful of heated butter. Turn on the heat and bring the mixture to a boil. After this, reduce the heat and simmer the turnips 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 spoons of flour. Fry the mixture until golden brown. Then gradually pour in milk (1 glass), stirring vigorously. Heat the resulting sauce for 5 minutes, and then add three tablespoons of sour cream. The milk sauce is ready. Pour it over the vegetables and cook them for another 15 minutes until the turnips are ready. The recipe, as you can see, is very simple. However, like everything else with this product.

Baked turnips

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

Then place the turnips on a baking sheet greased with vegetable oil and add a little water to it. Next, bake it in the oven until soft. The turnips are allowed to cool and cut into slices. Add finely chopped onion to it and pour in vegetable oil. If desired, you can complement this dish with any greens.

Turnip casserole

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

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

Turnip and carrot salad

These two products go very well together. Salad with turnips and carrots turns out 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 turnips and cut them into small strips. Grind the carrots on a coarse grater. Mix these two ingredients in a salad bowl and sprinkle them with salt and pepper. Add finely chopped greens. Season the salad with vegetable oil.

French chowder

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

Then we simmer it in a frying pan with the addition of butter and sugar. The vegetable should become soft. Then rub the turnips through a sieve and dilute with hot broth. You should get a puree soup, not thick, but not runny either. It must be boiled, the necessary spices added and served. When serving, decorate this dish with herbs and croutons. This is such a versatile turnip. The recipe is simple but delicious.

Turnip and berry salad

You can prepare many delicious, original and healthy salads from this vegetable. Turnips go very well with honey. The result is a dish with unusual flavor notes. To prepare, you need to take 2-3 medium-sized turnips, half a glass of currants or cranberries, a little sugar and a spoonful of honey. The turnips must 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 release juice and mix them with the turnips. Sprinkle the salad with sugar and drizzle with honey. This dish can be served for dessert.

Turnip cutlets

You can make excellent cutlets from turnips that taste close to meat. For this you will need: 500 grams of turnips, 200 grams of wheat bread (can be replaced with breadcrumbs), half a glass of milk, three tablespoons of vegetable oil, a little lard, two eggs, two onions, two tablespoons of flour or crackers and salt. You can also add fried onions or sour cream. Boil the turnips until soft and mash them like puree.

Add crackers or bread to it. Then add hot milk, stir and beat in the eggs. Mix everything well again, pour in the oil, add chopped lard, salt and onion, previously fried. Next, we make cutlets and, after rolling them in breadcrumbs, fry them in a frying pan. You can lightly fry them and then simmer them in the oven. Serve turnip cutlets with sour cream and herbs.

Stuffed turnips

The filling in this dish will be sweet. Take clean, peeled turnips and boil them until tender. Then cut off the top a little and scoop out the inside with a spoon, which we mix with butter, milk, bread, salt, nutmeg, raisins and yolk. Stuff turnips with this mixture. Cover the top with the cut top and sprinkle with breadcrumbs. Place the turnips in the oven and bake for about 10-15 minutes. Serve this dish with milk sauce.

Turnip stew

Turnips with various vegetables give very interesting flavor notes. This makes a very nutritious stew that can be served with any sauce. Take an arbitrary amount of turnips, carrots, potatoes and onions. We clean these vegetables and rinse them well.

Cut the turnips and carrots into cubes and place them in a deep frying pan with vegetable oil. Set the heat to low and simmer the vegetables. Separately, you need to fry the potatoes and onions. Then 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.

Most turnip recipes were lost due to the lack of popularity of this vegetable. However, some recipes with turnips can be restored and diversified. In cooking, turnips can replace potatoes and some other root vegetables. Use the suggested turnip recipes and appreciate their simplicity and the taste of the resulting dishes. For clarity of information perception, all turnip dishes are accompanied by photos.

Turnip vegetable and its photo

The turnip vegetable has many uses in the kitchen, and some varieties are not bitter. Early varieties for summer and fall can be harvested as long as they are no larger than radishes and used in the same way. Regular large turnips with fibrous roots are ideal for stews and fried dishes. Turnip tops are useful; they are cooked like early greens. Small leaves can be eaten raw. Turnips come in a variety of colors, from creamy white to golden, with purple or green tops, but all varieties have white flesh. The shape is usually round, but there are flattened and cylindrical turnips. Look at the turnip vegetable in the photos that are located on this page:

Storing turnips

How to store turnips depends on the harvest date. Early ripening turnips can be kept in the refrigerator for several days in a bag, but it is better to consume them immediately. Late varieties are harvested in November to be used in winter; long-term storage of turnips is possible. Cut the tops at a height of 2.5 cm from the root crop, dry and store in peat or compost. Can be stored between layers of newspaper in boxes, in a dry, cool and dark place. Cut small turnips into pieces, blanch for 2 minutes and freeze in a plastic bag.

Young turnip roots can be eaten raw. Grate them or slice them thinly and add them to salads and sandwiches.

How and what can be cooked from turnips

What can be prepared from turnips besides vegetable stew, porridge puree? We invite you to learn how to cook turnips at home using various recipes.

Before cooking turnips, remove the tops and roots, wash and dry. Early varieties are not cleaned. Cook small early turnip roots whole, large ones - in parts. Peel and chop the main crop turnips. The following describes what to cook from turnips at home.

Boiled turnip- cook in lightly salted water for 10-15 minutes (depending on age and size) until soft; drain the water.

Steamed turnips- cook over boiling water for 12-20 minutes until soft. Add some salt.

Turnip puree recipe

The turnip puree recipe offered on this page has a delicate taste. Mash boiled or steamed turnips with butter at the rate of 10 g of butter per 100 g of turnip. Add some salt.

Fried turnips.

Cut into slices and boil lightly for 3 minutes. Dry the slices and fry them in vegetable oil over medium heat until soft: 3-4 minutes on each side. Add some salt.

Turnips roasted in the oven.

Boil lightly for 3 minutes (small turnips whole) or 5 minutes (if the turnips are large, then in pieces). Drain the water, roll in vegetable oil and salt. Roast in the oven at 190C for 45 minutes until soft and golden, turning once.

Baked turnips.

Place small turnip roots on a baking sheet. Grease them with vegetable oil, salt and bake at 200°C for 30 minutes until soft.

Gratin casserole with turnips.

An exceptionally tasty dish that goes well with pork, ham and roast chicken.

Serves 4

• 300 ml cream
• 100 ml semi-dry cider
• salt, black pepper
• 1 tbsp. spoon of Dijon mustard
• 4 turnips (approximately 800 g)
• 25 g grated Parmesan cheese

Pour the cream and cider into the pan and simmer over medium heat for 5 minutes, stirring once or twice. Add salt, pepper and mustard.

Place the thinly sliced ​​turnips until the slices are completely submerged in the liquid, then pour the contents into a heatproof bowl and sprinkle with grated cheese. Bake at 190°C for 40-45 minutes until the turnips are golden and the liquid begins to bubble.

Stewed young turnips with bacon.

Try to take small turnips, no larger than a large radish. If the turnips are large, cut them in half.

Serves 4

• 6 slices smoked bacon
• 1 tbsp. spoon of olive oil
• 500 g young small turnip roots
• 25 g butter
• juice of one lemon
• 3 tbsp. tablespoons fresh chopped parsley salt, pepper

In a large saucepan, fry chopped bacon in olive oil over medium heat until golden and crisp. Remove with a slotted spoon, cool and break into pieces.

Place turnips with butter in a saucepan and fry over medium heat for 3-4 minutes until golden brown.

Add chopped garlic and stir for a minute, pour in lemon juice, 2 tbsp. spoons of parsley, salt and pepper. Reduce heat to low and cook turnips until soft. Add salt and pepper again, add the bacon, stir over the heat for one minute, then serve, sprinkled with the remaining parsley.

Stewed turnips with mustard.

Goes great with any fried meat. If you don't have an oven, you can cook this dish on the burner in a saucepan with a lid.

Serves 4

• 500 g small or medium turnip roots
• 2 shallots
• 25 g butter
• 2 teaspoons mustard powder
• salt, black pepper
• 200 ml vegetable broth
• 2 tbsp. tablespoons fresh chopped parsley

Cut the turnips into slices 0.5 cm thick and fry over low heat in a heat-resistant bowl along with finely chopped shallots in butter for 10 minutes.

Add mustard powder, salt and pepper, add broth and parsley. Bring to a boil, cover and simmer at 170°C for 45 minutes until soft.

Puree of turnips, potatoes and celery.

Try this puree as a side dish for baked ham or roast lamb.

Serves 4

• 2 turnips (approx. 400 g)
• 1 small or medium celery root
• 2 potatoes 200 ml milk
• 1 bay leaf
• 25 g butter
• salt, black pepper

Chop all the vegetables into fairly small cubes and place in a saucepan. Add the milk and bay leaf, then pour in boiling water until the vegetables are just slightly covered. Put salt. Boil for about 20 minutes until all vegetables are soft.

Drain the liquid into another bowl, first removing the bay leaf. Add butter, salt and pepper, and also pour in 2 tbsp. spoons of liquid from vegetables. Mash thoroughly, adding liquid as needed.

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 the root vegetable 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 simmer 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 and puree the softened vegetable with a blender.

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 turnips are boiled until soft, after which they are mixed in crushed form 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.

The well-known turnip from the fairy tale of the same name has become available today to our housewives - it can be purchased both in the store and at the market. Externally similar to white radish, but with a more delicate taste, it perfectly diversifies the daily table. Unlike radishes, which can be eaten raw, turnips must be cooked.

How to cook steamed turnips

This ancient Russian dish that our grandmothers and great-grandmothers prepared will surely please your whole family. Preparing this turnip couldn’t be easier:

• Peel the top skin from the turnip roots. Cut them into slices or large slices.
• Place the turnips in a ceramic pot.
• Place the pot in a cold oven.
• Turn on the oven and wait until it reaches a temperature of 170 degrees.
• Simmer the turnips until they are completely softened - from 1 to 1.5 hours.
• Serve steamed turnips with sour cream.

How to cook turnips stuffed with vegetables and mushrooms

You can stuff turnips with any food, but this recipe is with mushrooms.

• Peel 8 medium-sized turnips.
• Place the turnips in boiling water and cook for 7-10 minutes.
• Using a small spoon, scoop out the pulp from the cooled root vegetables. Chop it finely.
• Boil 100 grams of any dry mushrooms. Do not pour out the broth.
• Fry 2 chopped onions and two chopped carrots in olive oil.
• Add mushrooms to the vegetables, which you also chop.
• Simmer everything together for 5 minutes.
• Add chopped turnip pulp and salt and pepper to taste. Pour in half a glass of mushroom broth. Warm everything up and add a little dry thyme.
• Stuff the turnips with the filling and spread thick sour cream on top.
• Bake the stuffed turnips in the oven for 30-40 minutes. Temperature – 190-200 degrees.

How to cook turnips stuffed with apples and raisins

This recipe will really appeal to those with a sweet tooth. So:

• Boil peeled turnips (6 pieces) in water until soft. Remove the centers and chop them.
• Peel 2 blocks and cut into cubes.
• Mix apples with turnip pulp and add a handful of raisins.
• Sprinkle the filling with honey (4 tablespoons).
• Stuff the turnips and sprinkle them with nuts.
• Bake sweet turnips until the top is golden brown.

How to make turnip stew

Take turnips, carrots, celery root, onions, tomatoes, and zucchini in equal quantities. Cut everything into equal pieces and place in a saucepan. Season the vegetables with salt and pepper and lightly sprinkle with vegetable oil. Place the saucepan in a hot oven and keep the stew in it for 2 hours. To prevent it from burning, place a bowl of water at the bottom. Set the oven temperature to 180 degrees. When serving the stew, sprinkle with chopped garlic.

You can replace potatoes with turnips in soups and fry them well, like the same potatoes. You can even make pies with turnips. See one of the most delicious recipes below.