Why the turnip is bitter and how to remove the bitterness. Turnip dishes are delicious and healthy: the best recipes. How to cook salad, soup, mashed potatoes, porridge, jam, turnip garnish, turnip stew, fried, baked, stuffed turnips, with chicken, meat: recipes. How to soar, cook

kalynskitchen.com

Ingredients

500 g turnips;
1 tablespoon olive oil + a little for lubrication;
½ teaspoon dried thyme;
salt to taste;
a few sprigs of parsley.

Preparation

Peel the turnips, cut into small pieces and place in a bowl. Combine oil, vinegar, thyme, salt and pepper. Pour the mixture over the vegetables and stir.

Grease a baking sheet with butter and place the turnips in one layer. Bake at 230 ° C for 25 minutes. Then turn the turnip pieces over and bake for another 10 minutes. The turnips should soften and brown.

Before serving, season with salt and pepper and sprinkle with finely chopped parsley.

eatingwell.com

Ingredients

450 g of beef;
1 onion;
250 g champignons;
2 tablespoons olive oil
a few sprigs of rosemary;
salt to taste;
ground black pepper - to taste;
2 tablespoons flour;
1 tablespoon tomato paste
120 ml dry red wine;
300 g turnips;
1 carrot;
900 ml beef broth.

Preparation

Chop the meat into large pieces, the onion into small cubes and the mushrooms into quarters. In a saucepan, saucepan, or cauldron, heat oil over medium heat. Place the beef, onion and mushrooms there.

Add finely chopped rosemary, salt and pepper. Cook, stirring occasionally, for about 8 minutes, until the meat is browned on all sides.

Add flour and tomato paste and cook for a minute, stirring occasionally. Pour in the wine and simmer for another minute. Place the turnips and carrots, peeled and chopped into large pieces. Add broth.

Bring the contents of the saucepan to a boil, cover and reduce the heat. Simmer, stirring occasionally, for about 30 minutes. The meat and vegetables should be soft and the broth should thicken a little.

russianfood.com

Ingredients

2 medium turnips;
salt to taste;
100 g champignons;
½ onion;
1 carrot;
½ bell pepper;
1 tablespoon vegetable oil;
ground black pepper - to taste;
ground coriander - to taste;
50 ml heavy cream;
50 g of cheese.

Preparation

Put the turnips in a saucepan, pour cold water and salt well. Bring water to a boil and cook vegetables for 20-30 minutes until tender.

When the finished turnip has cooled, peel it off, cut off the tops and scoop out the flesh with a spoon. Cut the champignons into thin slices and finely dice the onions, carrots and peppers.

Fry the mushrooms in a pan with heated oil until golden brown. Add onions and carrots and sauté for 5 minutes. Add the peppers and cook for another 5 minutes.

Add salt, pepper, coriander and cream to the filling. Stir and simmer, covered, for about 5 minutes. Add half of the grated cheese and stir.

Place the turnips in a baking dish and fill them with the filling. Pour about 1 cm of water into the mold. Sprinkle the remaining cheese over the vegetables and bake for 15–20 minutes at 180 ° C.

bonappetit.com

Ingredients

3 tablespoons olive oil
4 chicken thighs with skin;
salt to taste;
ground black pepper - to taste;
1 onion;
1 pear;
200 g turnips;
4 cloves of garlic;
120 ml dry white wine;
a few sprigs of thyme.

Preparation

Heat 1 spoonful of oil in a skillet over medium heat. Rub the chicken thighs with salt and pepper and place in the skillet, skin side down. Cook for 10-12 minutes, without turning, until the skin is golden brown and crispy.

Meanwhile, cut the onion into thin strips and the peeled pears and turnips into small cubes. Transfer the chicken to a plate. Heat the remaining oil in the same skillet.

turniptheoven.com

Ingredients

2 tablespoons olive oil + some for garnish;
1 onion;
2 cloves of garlic;
680 g turnips;
220 g sweet and sour apples (granny smith apples are best) + a little for decoration;
2 tablespoons brown sugar
1½ teaspoon salt
¾ a teaspoon of ground black pepper;
¾ a teaspoon of ground cinnamon + a little for decoration;
950 ml or vegetable broth;
3 tablespoons heavy cream + a little for garnish.

Preparation

In a large saucepan or saucepan, heat oil over medium-high heat. Place the diced onion and chopped garlic and sauté, stirring occasionally, for about 5 minutes.

Peel the turnips and apples and cut into small pieces. Put them with vegetables, add sugar, salt, pepper, cinnamon and cook for a couple of minutes.

Pour in broth and bring to a boil. Reduce heat, cover the saucepan or saucepan slightly, and simmer for about 20 minutes. Turnips and apples should be soft.

Remove from heat and puree the soup. Add cream and mix thoroughly. Pour the soup into bowls, garnish with cream, butter and small apple slices and sprinkle with cinnamon.

Ingredients

1 onion;
1 carrot;
1½ l of water;
300 g potatoes;
300 g turnips;
3-4 tablespoons of rice;
salt to taste;
1-2 dried bay leaves;
a few sprigs of dill;
a few sprigs of parsley.

Preparation

Cut the onions and carrots into small cubes and place in a skillet with heated oil. Fry, stirring occasionally, until golden brown.

Boil water in a saucepan. Peel potatoes and turnips and cut into small cubes. Put them in boiling water, add rice and salt, cover and leave on medium heat for 5 minutes.

Throw roast and lavrushka into a saucepan and cook and vegetables. Finally, add chopped herbs to the soup.

iamcook.ru

Ingredients

50 g raisins;
200 g turnips;
150 g carrots;
200 g sweet and sour apples;
lemon juice - to taste;
salt to taste;
ground black pepper - to taste;
1-2 tablespoons of vegetable oil.

Preparation

Pour boiling water over the raisins for 15 minutes. Cut the peeled turnips, carrots and apples into cubes. Turnips and carrots can be grated for.

Pour the lemon juice over the ingredients. It will not only add a spicy sourness to the salad, but also prevent the apples from darkening.

Drain the liquid from the raisins and pat dry with a paper towel. Add raisins, salt, pepper and oil to the salad and stir.

gastronom.ru

Ingredients

500 g turnips;
salt to taste;
6 tablespoons of vegetable oil;
500 g small beets;
200 g cashews, hazelnuts or almonds;
a few sprigs of parsley;
1-2 cloves of garlic;
1 tablespoon balsamic vinegar
ground black pepper - to taste;
1/2 bunch of lettuce or arugula leaves.

Preparation

Cut the peeled turnips into small cubes. Dip them in a saucepan of boiling salted water for a couple of minutes. Throw the turnips in a colander and dry.

Heat half the oil in a skillet, add the turnips and fry for about 5 minutes. Boil the beets, cool, peel and cut into thin slices.

Roast the nuts lightly and chop coarsely with a knife. Combine finely chopped parsley and garlic, oil, vinegar, pepper and salt.

Place the herbs on a serving platter, spread the beets and turnips on top. Drizzle the dressing over the vegetables and sprinkle with the nuts.

marthastewart.com

Ingredients

450 g potatoes;
250 g turnips;
salt to taste;
ground black pepper - to taste;
a few tablespoons of vegetable oil.

Preparation

Peel potatoes and turnips and grate on a coarse grater. Squeeze the vegetables well to remove excess liquid. Add salt and pepper and stir. You can add other seasonings to suit your taste.

Heat oil in a skillet over medium heat. Form pancakes from the vegetable mixture and place in the skillet. Fry on each side for about 10 minutes. If the pancakes start to burn, reduce the heat.

Transfer the prepared potato pancakes to a paper towel to drain off the grease. Sprinkle with salt before serving.

russianfood.com

Ingredients

250 g cabbage;
½ bunch of dill;
½ bunch of parsley;
salt to taste;
250 g turnips;
200 g carrots;
2-3 tablespoons of vegetable oil;
1 tablespoon grainy - optional.

Preparation

Chop the cabbage thinly, chop the dill and parsley. Salt the cabbage and herbs and remember with your hands. This will make the salad juicier.

Grate the peeled turnips and carrots with a Korean carrot grater. Add the turnips, carrots, oil, mustard and salt to the cabbage and stir.

Ingredients

2 eggs;
150 g turnips;
150 g cucumbers;
1 clove of garlic;
salt to taste;
1-2 tablespoons of mayonnaise or sour cream.

Preparation

Ingredients

100 g raisins;
200 g turnips;
200 g sweet apples;
ground cinnamon - to taste;
ground nutmeg- taste;
ground cloves - to taste;
160 ml of water;
2 tablespoons of vegetable oil or 40 g of butter;
2 stars of dried star anise;
honey or sugar - optional.

Preparation

Soak the raisins in boiling water for 10-15 minutes. Then fold in a colander and dry. Peel the turnips and apples and cut into small pieces.

Place the prepared ingredients in a bowl. Add cinnamon, nutmeg and cloves and stir. You can use other spices according to your taste.

Divide the mixture into two baking pots. Pour 80 ml of water and a spoonful of oil into each of them. Instead of vegetable oil, you can put a piece of butter on top. Place the star anise on the top.

Cover the pots with lids and place in an oven preheated to 180 ° C for about 40 minutes. Check the readiness of the turnip with a toothpick: the vegetable should be soft. If the dish does not seem too sweet to you, add honey or sugar to it before serving.

Turnip can rightfully be called the progenitor vegetable crops cultivated in Russia. When it appeared, it is difficult to say, but I think we will not be much mistaken if we start looking for its traces in the period of the emergence of agriculture.

For a long time, turnip has been considered a primordially Russian vegetable. Most likely, the priority of Russians over it is explained mainly by the enormous importance that this product played in the nutrition of the population. Ancient Rus... The ancient Greeks knew turnips back in ancient times, but they valued it much lower than, for example, beet leaves. And when they brought sacrifices to the god Apollo in the temples, they carried the beets on a silver dish, and turnips on a pewter dish.

The ancient Persians considered turnips to be the food of slaves. The Egyptians fed turnips to the pyramid builders, while the Romans succeeded in growing huge turnip fruits. Other specimens reached a pound weight.

Before the advent of potatoes, turnips were a frequent guest on the tables of 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.

However, no people appreciated turnips as much as the Russians. Until the 17th century, it played the same role in Russia as potatoes do now. They sowed turnips everywhere, even on Valaam and the Solovetsky Islands. The plots, which accounted for these crops, have been called repish from time immemorial. They are often mentioned in historical chronicles and annals, letters of sale.

As already mentioned, turnip is a very unpretentious and fruitful crop. On this occasion, the people put together the following proverb: "In the ground there are crumbs, and out of the ground there are cakes."

Turnip has an excellent ability for long-term storage, so the turnip did not leave the table of a Russian person practically all year round... Moreover, both rich and poor residents, for example, of the Moscow principality, turned on their menu every day.

Proverbs have survived to this day: "Easier than a steamed turnip", "Cheaper than a steamed turnip." They originated precisely in those ancient times when turnip, along with bread and cereals, was the main food product and was quite cheap.

Since then, as the potato firmly took a dominant place in the fields of Russia, and it was in the middle of the XIX century, turnip is gradually leaving our table.

Surprisingly, our contemporaries recorded the fact that a primordially Russian product that fed the entire population of the country for hundreds of years was classified as exotic. Any kid today can distinguish a banana from an orange, but he does not know what a turnip looks like, a fairy tale about which his grandmother tells him every day. And not every modern grandmother had to hold this "earthen cake" in her hands.

Neither in the dining room, nor in the cafe, nor in the restaurant you will be able to taste dishes from turnips. Even in the modern set of all recipes for public catering enterprises, which includes more than 1100 dishes and products, turnip is represented by only one recipe.

Useful properties of turnip

And it is not "leavened patriotism" that makes us write these lines. The fact is that turnip has many very useful properties... It contains, for example, up to 9% sugar. In the novel "Eves" V. Belov mentions a country delicacy - dried turnip. Surely modern children would also not refuse this food, and many would prefer it even to sweets. The taste of dried turnip is close to dried fruits, but surpasses many of them with its specific aroma.

It was the turnip that was the main prophylactic agent that saved many peasant children from diseases such as rickets, fragile bones, bad blood, etc. A rare vegetable can be compared with turnip (its leaves) in terms of calcium content. This is why turnip leaf juice is recommended for those people who need calcium. In England, for example, a mixture of turnip, carrot and dandelion leaf juices is considered the most effective remedy to strengthen teeth and all bone tissues of the body.

Turnip leaves and potassium are not deprived. Their juice mixed with celery and carrot juice helps to reduce the acidity of the body.

Turnip and its leaves also contain vitamins C, PP, provitamin A (in yellow varieties). In this regard, turnip has always been an important source of vitamins, especially for residents of the northern regions of the country.

V folk medicine decoctions of turnip were used as an effective expectorant and diuretic. They were also believed to be good for coughs in chronic bronchitis.

Boiled turnip gruel was used as a poultice for arthritic diseases in the joints, and baths were made from liquid concentrated decoctions.

Here is what V.A. Levshin: “The turnip root is cool, opens the womb and is quite nutritious. Juice from fresh turnips, grated, squeezed out and boiled with sugar, constitutes a sure remedy for scurvy in the mouth; smearing it on swollen and bleeding gums heals them in two days. For breast diseases and coughs, a highly healing juice is prepared from turnips as follows: several fresh turnips should be cut into slices, and in a simple, earthen new pot, making a lattice of sprinkles, lay the turnip slices on this layer and sprinkle with fine sugar. On top of this layer, separate with more splinters, add more turnip slices, also sprinkle with sugar, and continue this way until the pot is full. Then, putting a lid on, smear it along the seam and put it in a free spirit for the night. At the bottom of the pot, juice will collect, which should be taken in half a teaspoon in the morning and in the evening.

Long turnip juice weakens, calms the excitement in the insides and animal pain. "

This alone is enough to understand what a valuable product we are neglecting.

The culinary properties of turnips

The culinary properties of turnips are also great. It is a versatile and highly technological product. It can be boiled, baked, stuffed, etc.

In the past, a common dish, especially among Russian northerners, was turnip stew, the so-called "turnip".

Turnip is a very juicy product, perhaps even the most juicy of all other tubers. This property has long been noticed among the people and is widely used for culinary purposes.

“The turnip is boiled down to the point where it’s impossible,” wrote D.V. Kanshin, - and is soaked and mixed with what it is cooked in, therefore, it should especially be given a place with stew, with stewed duck, etc., moreover, it absorbs the juice of these meats and serves, so to speak, as a correction for excessive use them, since in a highly boiled form it is easily digested. "

Today, even for many chefs, this statement sounds like a revelation. Meanwhile, turnip really has the ability to soak a product with its juice, with which it is steamed, fried or stewed. But at the same time, she herself absorbs the juice and aroma of other products. Turnip goes well with smoked and salted meat.

Once again we have to wonder at the wisdom of our ancestors. Indeed, in the absence of refrigerators, smoked and salted meat was consumed in food in much larger quantities than juicy fresh. Salt strongly dehydrates meat and this is where juicy turnips come in handy.

Some housewives, of course, those who dealt with turnips, believe that the dishes prepared from it taste a little bitter. True, we do not share this opinion, since we attribute the specific taste of turnip to its advantages, and not to disadvantages.

But for those who have a different opinion, we suggest using the advice that we have gleaned from old cookbooks. And it consists in the following. In order to remove the bitterness from the turnip, it is recommended to wash it, then boil it for a few minutes and then peel it.

Truly Russian folk cuisine knows a lot of different turnip dishes. This includes appetizers, and first courses, and an endless range of independent second courses, side dishes and even desserts. All of them, as a rule, are easy to prepare and do not require a lot of time.

Turnip- the simplest vegetable to prepare, remember the saying “ easier than steamed turnip"? Before potatoes, turnip was also the most important, and the most accessible, and the most well-stored product in Russia, and it was eaten all year round. But then the potatoes literally swept the turnips out of the Russian vegetable gardens. It's a pity, because in addition to affordability, keeping quality and other democratic advantages, turnip is also very tasty. It is no coincidence that the French and Italians still use it in everyday and haute cuisine. Let's find out how and what to cook from turnips.

Steamed turnip

In relation to the repa, the word “ soar" means " cook in a cast iron, adding two to three tablespoons of water, without adding firewood". Translated into modern language - “ steam". To do this, take six to seven young turnips, wash them, peel them, cut into small pieces and put them in a pot, cast iron or saucepan. Pour in some water there, cover with a lid. Place the turnips in an oven preheated to 120-130 ° C. The dish will be ready in 2 hours.

Steamed turnips with butter and coarse salt are most delicious, but they were given to children with a spoonful of honey. Turnips can be cooked not only in a saucepan or cast iron, but also baked in a roasting sleeve - for 1 hour, at 180 ° C.

Baked turnip with apples

Peel two or three turnips, cut into thin slices. Cut a couple of large apples into slices, removing the core. Stir the turnip and apple slices, drizzle with vegetable oil, sprinkle with fresh thyme, lightly salt and pepper. Then put the turnips and apples, alternating, on a baking sheet, sprinkle with white dry wine, or wheat beer, or even just pour moderately thick sour cream - and send to the oven preheated to 220 ° С. It will be ready in 30 minutes, but just in case, check it out from time to time.

Stewed turnip with pumpkin

Place the turnip chunks in a saucepan. Add some vegetable oil and 1 cup boiling water. 10 minutes after boiling, add pumpkin, cut into the same size pieces. Cook on low heat for another 10 minutes. Season and salt 2-3 minutes before cooking. Cool completely and serve with meat or white fish.

Turnip puree

This vegetable will especially delight those on a diet. It has almost zero calories and turnip puree is almost indistinguishable from celery puree - that lord of the poor English table. Boil the whole turnips. As it cooks, crush it. For those not on a diet, add hot milk or cream. Unlike mashed potatoes, mashed potatoes will never acquire a creamy consistency. Fibers, rough pieces remain in it.

Turnip stuffed with bread crumbs and raisins

Cut off the top of the vegetable, select the pulp. Fill the resulting free space with a mixture of tasty wheat bread medium crumbs, melted butter (1-2 teaspoons per medium turnip) and pre-soaked raisins (about 2 tablespoons). Top with honey and cook in the oven at 220 ° C for 30-40 minutes.

Turnips can be fried, boiled, stewed, and eaten raw (which is also fashionable). Turnip does not have an active, too expressive taste, so it can be added to any salad, and boiled, and stuffed, and put on a casserole or stew. It can be put in cabbage soup or borscht instead of potatoes.

Many people refuse to eat turnips raw, as the roots are slightly bitter. And it is completely in vain, since it is in the raw vegetable that the maximum of useful substances is contained, in the amount of which turnip is inferior to only a few crops. To remove the unpleasant bitterness, it is enough to pour boiling water over the fruit.

To make sure of this, I advise you to prepare a tasty and healthy snack:

Peel the turnips, wash thoroughly and pour over boiling water, cut into thin slices.
From 100 gr. processed cheese, 2 tbsp. softened butter and 1 tbsp. chopped greens, make a sandwich mass.
Place the turnip slices on croutons or bread slices, and spread the cheese mass on top.
You can decorate and spice up the sandwiches by sprinkling with chopped nuts.

Yes, turnip is a very healthy vegetable, but unfortunately bitter.

To get rid of bitterness, you can pour boiling water over the turnip, but then useful substances will go away. There is also a second way.

Three polished turnips on a coarse grater, then you can mix it a little and add a little salt, sugar, add 1 tbsp. a spoonful of unrefined. sub. oil and a little lemon juice.

We cover the container with turnips with cling film and send it to the refrigerator for at least 15 minutes.

Our salad will taste a little bitter after that, but the bitterness will not be disgusting and pungent as initially, but slightly piquant, and at the same time the useful substances of the vegetable will remain, and will not go away like during hot processing.

If you do not want to marinate the turnip, then cut it into slices and fill it with slightly salted cold water, send it to the refrigerator for half an hour somewhere. This also leaves the bitterness.

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Turnip is an annual or biennial herb of the Cabbage family. Smooth yellow root vegetable, can reach 8 to 20 cm in diameter and weigh 10 kg. All types of turnips are very early ripening, a ready-made root crop is formed in 40 - 45 days, late varieties - in 50 - 60 days. The leaf rosette reaches a height of 40 - 60 cm.

Turnip was one of the first vegetables to receive close attention of mankind. The Greeks, Egyptians and Persians fed turnips to slaves, considering this vegetable a rough but satisfying food, the Romans considered turnips to be the food of commoners, but with the beginning of our era, the vegetable came out of the category of "slaves" - in the early Middle Ages, turnip baked in coals was considered a delicacy and was often served to meat as a side dish.

Turnip was a staple vegetable in Slavic cuisine. And not only among the common people, but also among the richer merchants and nobility. Saying "basic", we put turnips in place of potatoes, which are now used as a side dish, in soup, and mashed potatoes, boiled, baked and fried, which is used in a very large number of dishes. Catherine II insisted on growing more "fashionable" and convenient potatoes, and slowly but surely turnip was pushed out into the category of "obsolete" vegetables. In the 20th century, cooking from turnips was already something common, even indecent. With the transition of turnip to the category of simple vegetables, many of the secrets of its processing, preparation and recipes for dishes based on turnips have been lost.

Useful properties of turnip

Since ancient times, turnip has been considered an excellent means of cleansing the body of toxins. Raw turnip contains up to 9% sugars, a very high content of vitamin C (twice as much as in any root vegetable), B1, B2, B5, PP, provitamin A (especially in yellow turnip), easily digestible polysaccharides, sterol (element necessary in the treatment of atherosclerosis.

Turnips contain the rare element glucoraphanin, a plant analogue of sulphorophan with anti-cancer properties. This element is only found in turnips and different types cabbage: broccoli, kohlrabi and cauliflower.

Turnip contains rare trace elements and metals: copper, iron, manganese, zinc, iodine and many others. There is more phosphorus in turnips than in radishes and radishes, and sulfur, necessary to cleanse the blood and dissolve stones in the kidneys and bladder, cannot be found in any other familiar vegetable. Magnesium is abundant in helping the body to store and absorb calcium. The turnip even contains an antibiotic that inhibits the development of certain fungi, including those dangerous for human body(not acting, however, on E. coli and staphylococci).

Turnip activates the liver and the secretion of bile, which prevents the formation of gallstones. Cellulose supports the activation of intestinal motility and the prevention of nutrient stagnation. This has many benefits for lowering cholesterol levels, which in turn is great for preventing atherosclerosis. Turnip contains lysozyme - a substance with very strong antimicrobial activity. It is interesting to note that turnip is a natural antibiotic capable of destroying or preventing signs of various diseases, especially of the skin and mucous membranes.

Turnip is a low-calorie product rich in vitamins. Turnip satiates, but does not allow excess weight to start. Mineral salts and essential oils contained in turnips can serve as a universal complex that regulates health. It is not for nothing that so many fairy tales and sayings about turnips have appeared. This root vegetable has wound healing, diuretic, anti-inflammatory, antiseptic and analgesic effects. In addition to being delicious, properly cooked turnips are also incredibly healthy.

Turnip is an excellent general tonic for diabetic patients; doctors especially recommend it in winter. However, it is worth controlling the amount eaten, since this root vegetable contains a lot of sugar, and you should generally abstain from rutabagas.

Turnip juice is drunk when coughing, sore throat (from a simple cold to the restoration of a completely "shrunken" voice). It relieves asthma symptoms, improves sleep and calms the heartbeat. Boiled turnips are ground into gruel and applied to sore spots with gout. And even a toothache was removed with a decoction of turnips. The large amount of fiber in turnips stimulates intestinal motility.

A decoction of turnip roots improves sleep, calms the heartbeat, has a laxative effect, helps with asthma and bronchitis. To prepare the decoction, you will need one to two tablespoons of chopped turnip root vegetables. You need to pour two hundred ml of boiling water, boil for fifteen minutes and strain. Take a decoction of 1/4 cup four times a day or one glass before bedtime.

Perhaps the decisive role in displacing turnips was played by the longer cooking time of turnips in relation to potatoes. The potatoes boiled much faster, became crumbly and soft, and more dishes could be made from them. The feeling of satiety from turnips and potatoes is similar, at that time it was not customary to understand the reasons for the sensations. "Potato satiety" was the result of heavy digestion of large amounts of starch. The carbohydrates that make up the bulk of the potato provided a lot of calories, but it is the carbohydrate food that is responsible for the excess body fat. Turnips, like the often overlooked celery, parsley and parsnips today, can just as well be used in soups instead of potatoes and even boiled down to a softer state. Yes, cooking turnips takes more time, but in terms of the balance of nutrients and special health properties, turnips leave potatoes behind, and in the skillful hands of an experienced chef it becomes a delicacy.

By stewing and baking, you can prepare a lot of wonderful turnip dishes. For example, with apples and raisins. The turnips are the main ingredient in this dish, but options with sauces, gravies and toppings are possible. Turnip can be a side dish for meat, game or fish.

Dangerous properties of turnips

It is contraindicated to use raw turnips for people suffering from gastric ulcer and duodenal ulcer or acute gastritis.

This video will tell you about the ways to use the garden turnip in traditional medicine.

Turnip has been known since ancient times; researchers consider it to be the homeland of the region of present-day Persia. Initially, turnip was considered the food of the poor, but already in ancient Rome, a variety of turnip dishes were served at feasts of the aristocrats.

Until that time when the "exotic" vegetable brought from America, the "exotic" vegetable began to gain popularity, which was greatly facilitated by the desire of European sovereigns to follow the fashion - and Catherine the Great was among such rulers - turnip was the main vegetable of the inhabitants of all European countries and Russia.

The undemandingness of turnips in cultivation, good keeping quality (turnips can be kept fresh in cool rooms until March), nutritional value and ease of preparation made turnips a very convenient vegetable.

There are different varieties of turnips. The most common turnip in our country is yellow, the Petrovskaya variety is the richest in carotene.

In addition to yellow, there are both light and purple varieties of turnips.

Cooking turnips is easy. Moreover, it is easy to prepare both steamed turnips (steamed), and fried, and even just raw, which is very good to add to fresh salads.

Turnip is combined with both sweet and salty additives, so you can stuff turnips with a variety of fillings, and the result is very different dishes. For stuffing turnips must first be boiled until half cooked, then cut off the "lid", make room for the filling inside and, putting the filling, then close the turnips again with the "lid" and put to ripen in the oven. This is how a dish cooked in a natural pot is obtained, soft and aromatic.

For a fresh salad, you can grate turnips on a fine grater and add salt, pepper and a little vegetable oil to it. The real Russian recipe is millet porridge with turnips. You can stuff the turnips with porridge, or you can fry the thinly sliced turnip slices in a pan, then add the pre-cooked porridge to them and stew them together a little more. You can add a handful of raisins to add a sweet scent to the dish. Raw turnips are slightly bitter, but can be easily eliminated by rinsing them with boiling water before cooking.

Turnip is very rich in vitamin C - there is more of it in turnips than in any other vegetable and even more than in citrus fruits! Perhaps that is why it was famous as a strong antiscorbutic agent and saved our ancestors from vitamin deficiency, especially in the spring. In addition, there is a lot of calcium in turnips, which is extremely important for children - after all, it is in childhood there is a risk of rickets. And finally, the third important component of turnip - glucoraphanin - a plant analogue of sulforaphane, which has strong anti-cancer and antidiabetic properties.

In addition to these three vitamin-mineral "elephants", there are high concentrations of phosphorus and magnesium in turnips, as well as vitamins A, B1, B2, B5, PP, sulfur, iron, potassium and some other vitamins and minerals, the combination of which is very effective in helping support human health.

Calorie content and nutritional value of turnips

The calorie content of turnips is 32 kcal.

Nutritional value of turnips: proteins - 1.5 g, fats - 0.1 g, carbohydrates - 6.2 g

Turnip recipes

Turnip is undeservedly rarely used in local cuisine. First, it contains enough vitamin C, essential oils and minerals, which is important in the off-season. Secondly, turnips are delicious. From local varieties, we advise you to choose flat, yellow, with a purple head. In winter, you need to buy large copies, because more vitamins are stored in them, but in summer it is better to take small turnips, because they taste softer than large ones. Turnip is suitable for salads, it can be boiled and stuffed, casseroles and stews are made from it. Turnip, instead of potatoes, is added to Russian cabbage soup. Some varieties of turnips are grown not for the sake of a root vegetable, but for the sake of the leaves, which are used as a spice.

Turnip salad with apples

turnip; Apple; for refueling: lemon - 1/2 pc.; vegetable oil - 1-2 tablespoons; honey - to taste

Turnips and apples are taken in equal proportions. Wash the turnip, cut off the top and tail, peel. Winter turnips have thick skins, so make sure that they are completely cut off, otherwise the turnip will taste very bitter in the salad. Grate the peeled turnips on a coarse grater.

Cut the apple into eighths and cut into thin slices. Place the apples in a bowl and pour over the lemon juice. Then mix the apple and turnips with a salad bowl.

Season the salad with vegetable oil and honey, stir and serve immediately.

For the recipe you will need:

green onions - 20 g

potatoes - 80 g

butter - 10 g

meat broth (vegetable broth can be used) - 200 g

To make Norman Soup you need:

Finely chopped turnips, carrots and green onions fried in butter are poured with broth. Place the chopped potatoes and boil until tender. Then pour in boiling milk, add sour cream and butter.

Boiled beef with vegetables

For the recipe you will need:

cabbage - fresh - 50g

ghee or pork lard - 5g

To cook Boiled beef with vegetables you need:

Fatty beef (shoulder or outer part of the hind leg) cut into slices 20-30 mm thick (1-2 pieces per serving), immerse in hot water and cook for at least 1-1.5 hours. Transfer the semi-finished meat to another dish. Strain the broth and put the meat into it again, add whole medium-sized tubers of peeled potatoes, carrots, turnips, parsley, onions, cabbage cut into slices - large square pieces (checkers), bay leaf, peppercorns, salt and cook until meat and vegetables are cooked ...

Then drain the broth, cook a white sauce on it, combine with meat and vegetables, add garlic. pounded with salt, then boil.

When serving, put the meat in a small ram or a deep plate along with vegetables and sauce, sprinkle with parsley or dill.

Source: * Cooking 1995

For the recipe you will need:

red main sauce - 800g

creamy margarine - 45g

onion - 75g

parsley and celery - 30g

wine (madeira) - 100g

canned green peas - 30g

canned bean pods - 30g

bay leaf - 0.2g

peppercorns - 0.5g.

To prepare Sauce with roots you need:

Cut onions, carrots, turnips and celery into wedges or cubes and sauté in creamy margarine, add hot red main sauce, wine (Madeira), peppercorns, bay leaves, salt and simmer at low boil for 15-20 minutes. At the end of cooking, add green peas and beans, cut into pieces. The sauce can be prepared without wine.

The sauce is served with stews and some other dishes.

Source: * Cooking 1995

How to cook a turnip deliciously:

It is a pity that such a popular root crop in Russia in ancient times, like turnip, has been undeservedly forgotten. What was not cooked from it - porridge, cabbage soup, kvass, pies. Nowadays, many do not even imagine what the taste of this product is. The presented article describes two recipes from which you can learn how to cook turnips in the oven and slow cooker.

Both methods are similar to the fact that the dishes are served in the form of "pots" stuffed with various fillings. Before filling the ingredients with the ingredients, the turnips must first be boiled until half cooked, and then freed from the inner pulp by carefully scraping the cavity with a sharpened teaspoon, leaving the wall thickness of about 1.5-2 cm. Only after this preliminary stage can unusual "cups" be filled with various minced meat. How to cook a turnip deliciously? Use completely different products - from sweet cereals to meat and mushroom ingredients. A dish cooked in a natural "pot" with any of the fillings turns out to be aromatic and soft!

fried mushroom recipe

Stuffing three medium-sized turnips requires the following common ingredients:

* 250-300 g fresh or pickled mushrooms;

* 2 tbsp. l. any vegetable oil;

* ½ a faceted glass of hot tomato sauce or juice;

* salt and spices to taste.

Peel the mushrooms and chop finely with a knife along with the onions. Fry the mixture in a hot skillet in oil, immediately season with spices. The fire should be medium so that the liquid from the mushrooms evaporates quickly and they turn brown. Mix the resulting roast with the chopped scraped turnip pulp and fill with the savory mass of the workpiece. Place the stuffed pots in a mold and pour over the tomato sauce. How to cook turnips deliciously to get a different taste? Can be replaced tomato sauce for sour cream or milk. Then bake the dish in the oven at medium temperature, covered with foil on top, for about 15-20 minutes.

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How to cook turnips in a multicooker

To fill a bowl with a capacity of 2.5 liters, take 7-10 pieces. turnips. Minced meat is prepared from the following products:

* 300 g of ground pork or any other minced meat;

* 100 g of boiled and washed rice;

* 2 small cloves of garlic;

* a bunch of fresh or frozen parsley;

* 1 glass of any vegetable oil;

* 1 cup sweet tomato puree made from fresh fruits;

* spices, table salt.

Fry the onion and garlic and mix with minced meat, rice and chopped herbs. Fill the prepared turnips with the resulting mass. Pour vegetable oil on the bottom of the multicooker and place the semi-finished products on top. How to cook a turnip deliciously? First switch on the appliance for 5 minutes by selecting the "Bake" mode. Then pour over the turnips with tomato puree diluted with a little water. The next stage is 40 minutes in the same Baking mode. To make the turnip juicy, if necessary, you can pour it with a little more sauce in the process. Finally, select the "Stew" mode and let the dish simmer for another 10 minutes. The fragrant turnip is ready! Serve with boiled potatoes or mashed potatoes.

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Such a turnip is large
Such turnips are delicious
And the whole ridge is three fathoms,
And in front of it - an arshin!

Be sure to include turnip dishes in your menu, because it (I repeat) contains all the minerals necessary for the human body, essential oils, proteins, carbohydrates, vitamins B1, B2, PP, C, carotene. I have already cited the data of Professor Kiskin that there is much more vitamin C in turnips than in oranges, lemons, cabbage, etc. You need to know that there is more vitamin C in turnip leaves than in root crops. Before preparing salads from turnip leaves, they are pre-blanched in boiling water (1-2 minutes) to get rid of the bitterness. After that, prepare a salad with sour cream or vegetable oil.

Turnips can be dried. Before drying, it is best to cut it into noodles and sprinkle it in a thin layer on linen or plywood and air dry, stirring several times a day. Put the dried vegetables on a baking sheet or simply on a metal sheet, previously covered with clean paper, with a layer of 1 - 2 cm and put in an oven or oven at a temperature of 50 - 60 ° С for 5 - 6 hours, stir several times. At the beginning of drying, the doors should be slightly open for 10 - 15 minutes. Turnips can be dried boiled.

In Moscow restaurants used to cook about 40 turnip dishes. Currently, there are no more than 25 recipes in cookbooks. In food, turnips are used both raw and boiled, steamed ("Easier than steamed turnips"), stewed. Of course, natural, raw turnips are the healthiest. It can be cut into thin slices or grated on a coarse grater and seasoned with sour cream, mayonnaise, vegetable oil. Turnip goes well with other vegetables. It is cleaned, washed, grated on a coarse grater and placed on a dish, chopped garlic, chopped fresh cabbage, and then beets grated on a coarse grater are added. Lightly sprinkle the beets with black pepper, again put a layer of turnips on it and pour over with vegetable oil.

Raw food salads

1. Finely chop one medium turnip and one onion, add a teaspoon of caraway seeds, 1 - 2 tbsp. tablespoons of any sour juice, soak this mixture for 2 hours and mix with 2 tbsp before serving. spoons of honey.

2. Grate turnips in equal proportions with carrots, chop more greens. Dressing: vegetable oil or sour cream.

This kind of food is accepted by raw foodists. Instead of turnips, you can take radishes or rutabagas.

Turnip salad with berries

2 - 3 turnips, 1/2 cup currants or cranberries, sugar or honey.
Grate washed and peeled turnips or cut into strips, mix with mashed berries and season with honey or sugar.

Fresh turnip salad

Peel the turnips, cut into thin strips, season with sour cream or vegetable oil, salt, pepper, lay with a slide, decorate with slices of a steep egg, finely chopped salad greens.

Sandwich mass with turnips

2 medium-sized turnips, 2 tbsp. tablespoons of butter or margarine, 1 cream cheese, 1 tbsp. a spoonful of chopped greens.
Put the peeled, washed and cut turnips into thin slices on slices of bread, and put the filling on top (with a teaspoon dipped in water). To prepare it, add processed cheese, herbs to butter or margarine, mix thoroughly and beat so that a homogeneous mass without lumps is obtained.
The sandwiches can be garnished with fresh or canned apples or berries, chopped nuts.

Turnip stew

Root vegetables are boiled for 5 - 10 minutes, cut into cubes, fried in oil, transferred to a saucepan or pot, sugar, white sauce are added and stewed.
For 4 servings: 800 g turnips, 4 tbsp. tablespoons of butter or margarine, 4/5 cup white sauce, 3/4 tbsp. tablespoons of sugar.

Turnip puree

Root vegetables are boiled, rubbed, margarine, milk or cream, ground crackers, eggs are added. Mix everything, put it in a pan, grease with sour cream and bake in the oven.
For 4 servings take 1 kg of turnips, 4 tbsp. spoons of margarine, one and a half glasses of milk, a glass of ground crackers, two eggs, 4 teaspoons of sour cream.

Turnip stew with apples and raisins

Cut the root vegetables into slices, add fat and stew until half cooked. Then, pieces of apples, well-washed raisins, sugar are added to the turnips and brought to readiness.
Serves 4: 600 g turnips, 2 tbsp. tablespoons of butter or margarine, 1 - 2 apples, 2 - 3 tbsp. spoons of raisins, Art. a spoonful of sugar.

Turnip with sauce

4 turnips, 4 eggs, 2 tbsp. tablespoons of sugar, '/ 2 cups of cream or milk.
Cut the peeled and washed turnips into slices 0.5 cm thick, boil in water without salt, drain in a colander.
Sauce. Grind the yolks with sugar, add cream or milk and boil until thickened in a water bath, then beat the mixture and add the proteins. Serve turnips with this sauce as an independent dish or as a side dish for boiled meat.

Stuffed turnip

8 turnips, 1/2 cup grated cheese, - 30 g butter, 1/2 cup sour cream, 1 onion, 1 egg, 1 bunch of parsley, oil for frying.

Peel the turnip and make a circular incision (at the top) with a knife to half the thickness of the fruit. Put the turnips in a saucepan, cover with cold water, and cook until soft. While the turnip is boiling, cook the minced meat: sort out the rice, rinse, drain and dry. Finely chop the peeled onions, fry in oil in a deep frying pan or saucepan, add rice and, stirring, fry everything together for 10 minutes. Pour in 1-1.5 cups of turnip broth, cover the pan with a lid, bring the rice to readiness. Add chopped hard-boiled egg, finely chopped parsley to the finished rice and mix well. Remove the turnips from the pan, cool, remove the core with a spoon, leaving thin walls. Fill the turnips with minced meat, sprinkle with grated cheese, sprinkle with vegetable oil and bake in the oven.
Serve with sour cream or sour cream sauce.

Turnip stuffed with semolina

Peel a medium-sized turnip from the skin, pour boiling water for 3 - 5 minutes to remove the bitterness. Put in hot salted water and boil. Pour semolina, salt and sugar into boiling milk. While stirring, cook until thick. Carefully remove the pulp from the turnip with a spoon, rub it through a sieve, mix with porridge and season with butter. Fill turnips with this mince, sprinkle with butter, sprinkle with grated cheese, put in a greased frying pan, bake in the oven. Serve with sour cream or sour cream sauce.
For 2 medium-sized turnips: 100 g of porridge, 20 g of butter, 30 g of cheese, sugar, salt to taste.

Turnip stuffed with vegetables

Boil the peeled turnips until half cooked, remove some of the pulp so that the turnip takes the shape of a cup. Finely chop the removed pulp, simmer until tender, add browned onions, carrots, put a finely chopped boiled egg. Fill the turnips with minced meat, sprinkle with cheese, drizzle with butter and bake.
Serve sour cream sauce separately.
For the sauce, fry flour with the same amount of oil, dilute with vegetable broth and sour cream, boil for 5 minutes, season with salt, strain.
For 400 g of turnips: 1 egg, 1 - 2 onions, carrots, 20 g of butter, 20 g of cheese.
For the sauce: a tablespoon of flour, half a glass of vegetable broth, a glass of sour cream.

Turnip with green peas

Peel the turnips, cut into slices about a centimeter thick and boil. In the prepared circles, make indentations with a sharp spoon, put in a pan, pour with melted butter, sprinkle with grated cheese and bake in the oven. Before serving, put a tablespoon of canned green peas, pre-mixed with milk sauce, on the turnip circles.
For the sauce, lightly fry the flour with butter, dilute with hot milk. Cook, stirring continuously, for 10 minutes, salt to taste.
Serve garnished with herbs.
For 400 g of turnips: 150 g of green peas, 50 g of cheese, 50 g of butter, parsley.

Turnip with sweet minced meat

6 rep, 1 tbsp. a spoonful of butter, 2/3 cup milk, 1/3 loaf, 2 - 3 lumps of sugar, nutmeg, 1/2 cup raisins, 1 yolk, ground crackers, milk sauce, salt.
Wash the peeled turnips, boil until tender, cut off the tops, carefully select the core with a spoon, grind with butter, add grated bread, salt, sugar, nutmeg, raisins and yolk. Stir, stuff each turnip with the mixture, cover with the cut top, sprinkle with breadcrumbs, put in the oven and bake. When serving, pour over the milk sauce.

Turnip chowder

In peasant houses, turnip was an indispensable part of the stew. Unfortunately, the recipes for such stews have not reached us. Renowned specialist in the field rational nutrition VS Mikhailov advises to cook the turnip stew like this: grate the turnips on a coarse grater, pour boiling salted water over them, add chopped onions and bring the mixture to a boil. You can season turnip chowder with any dairy products.

Another way. Potatoes, cut into thin circles, are thrown into boiling salty water, brought to a boil and cooked for 5 minutes, then chopped turnips are added, brought to a boil again and infused without heating for 10-15 minutes.

VS Mikhailov recommends a decoction of turnips for both children and adults. Pour the turnip cut into strips with boiling water (5 parts of water for one part of the turnip), bring to a boil and immediately separate the broth. Salt is added to it to taste and served hot, and the turnips remaining after the preparation of the broth can be seasoned with sour cream, vegetable or butter.

Another recipe for chowder

2 turnips with tops, 2 tbsp. tablespoons of pearl barley, 1 carrot, 1 liter of water, 3 tbsp. tablespoons of vegetable oil, salt.
Separate the turnips from the tops, rinse and chop the tops. Cut the peeled turnips and carrots into strips. Rinse the pearl barley and soak for 1 - 2 hours, then add water, bring to a boil, add turnips, carrots, turnip tops, salt, bring to a boil again and insist with the lid closed without heating for 15 - 20 minutes. Serve with vegetable oil.

Peasants' turnip cabbage soup

2 turnips, 1/2 turnips, 1/2 cup cabbage pickle, 1 onion, 1/2 parsley root, 1 clove of garlic, 1/2 tbsp. tablespoons of finely chopped dill, 1 tbsp. a spoonful of sour cream.
Finely chop the peeled and washed turnips and rutabagas and put in boiling water along with cabbage brine, add browned onions and parsley root and cook until vegetables are soft. Add the grated garlic before the end of cooking.
When serving, pour over sour cream, sprinkle with herbs. Pies can be served separately.
If possible, replace water with broth or kvass.

Turnip cutlets

500 g turnips, 200 g wheat bread or 150 - 200 g crackers, 1/2 cup milk, 3 tbsp. tablespoons of vegetable oil, lard or margarine, 2 eggs, 2 onions, 1 - 2 tbsp. tablespoons of flour or bread crumbs, salt. Optional: 2 tbsp. tablespoons of sour cream or fried onions.
Peel the turnips, cook until soft, crush with a wooden crush or rub through a sieve. Add crumbled wheat bread or ground crackers, let them soak, add hot milk, stir, cool slightly, add eggs, flour, vegetable oil, lard or margarine, onions fried in vegetable oil, salt.
Form cutlets from the cooked mass, roll in flour or breadcrumbs and fry in vegetable oil, lard or margarine. You can not fry the cutlets, but stew in sour cream or bake in the oven. Serve with sour cream or sprinkle with fried onions (or crushed garlic) on top.

Onion bread (Finnish cuisine)

750 g of turnips, 0.5 l of water, 500 g of barley flour, 2 teaspoons of salt, margarine or ghee for lubrication. Peel the turnips, cut into slices and cook until soft in water over low heat so that almost all the water boils away and a thick broth remains. Then crush the turnips in mashed potatoes, mix with the broth and cool. Add flour to the puree, season with salt, knead until the consistency of a rather tough dough. Roll out the dough into a layer and form 2 cakes. Chop them all over the surface with a fork and bake for 30 minutes. in an oven heated to 250 ° C. Remove from the oven, cover with a linen towel and let cool slightly. Serve the loaf warm.

Turnip pies (Finnish cuisine)

1 kg of turnips, 500 g of rye bread, 300 g of smoked meat, ground pepper, salt.
Cut the peeled turnips into strips and leave in cold salted water overnight. Roll the rye dough into thin, steep layers. In the middle of this "pancake" put soaked turnips, finely chopped smoked meat and pepper. Pinch the edges and bake the cakes in a slightly heated oven (at 170 ° C) for 40 minutes. Serve hot and oiled.

Turnip bun (Finnish cuisine)

4 large turnips, 500 g of unleavened rye dough, 150 g of pork, 1 glass of salted mushrooms, ghee for lubrication.
Wash the mushrooms. Cut the peeled turnips into strips. Roll out the dough into a round layer, put turnips on it, sprinkle with salt and put finely chopped soaked mushrooms on top. Cut the pork into pieces, put a thin layer on the turnip with mushrooms, then put the turnip layer again, and so on until all the products have been used. Put another layer of dough on top, pinch the edges and put the pie in the oven heated to 180 ° C. After baking, keep for a while under a linen towel to sweat.

Turnip kvass

Wash turnips, peel, put in a cast iron and put in an oven to steam. The next day, dilute the steamed turnip with cool boiled water, add a little yeast, put in a warm place. After the foam appears, the kvass is ready.

The hostess is not superfluous to know that.

* Do not store boiled turnips for more than 3 hours, since after this period vitamin C is almost completely destroyed in it.

* Raw turnip is bitter; therefore (to remove bitterness) it is pre-poured with boiling water before stewing or baking.

* Turnips are boiled in salted water (1 teaspoon per 1 liter of water).

* During heat treatment, turnip acquires a specific smell, therefore, in a set of vegetables for soups, which have a delicate aroma, it is put in a strictly limited amount.

* Before stewing, turnips are boiled in boiling salted water for 5 minutes. to remove bitterness.

* Root crops of turnips are well preserved all winter in the sand.

Such a turnip is large
Such turnips are delicious
And the whole ridge is three fathoms,
And in front of it - an arshin!

N. A. Nekrasov

Turnips can be dried. Before drying, it is best to cut it into noodles and sprinkle it in a thin layer on linen or plywood and air dry, stirring several times a day. Put the dried vegetables on a baking sheet or simply on a metal sheet, previously covered with clean paper, with a layer of 1 - 2 cm and put in an oven or oven at a temperature of 50 - 60 ° C for 5 - 6 hours, stir several times. At the beginning of drying, the doors should be slightly open for 10 - 15 minutes. Turnips can be dried boiled.

Raw food salads

2. Grate turnips in equal proportions with carrots, chop more greens. Dressing: vegetable oil or sour cream.

This kind of food is accepted by raw foodists. Instead of turnips, you can take radishes or rutabagas.

Turnip salad with berries

2 - 3 turnips, 1/2 cup currants or cranberries, sugar or honey.
Grate washed and peeled turnips or cut into strips, mix with mashed berries and season with honey or sugar.

Fresh turnip salad

Peel the turnips, cut into thin strips, season with sour cream or vegetable oil, salt, pepper, lay with a slide, decorate with slices of a steep egg, finely chopped salad greens.

Sandwich mass with turnips

Turnip stew

Turnip puree

Turnip stew with apples and raisins

Turnip with sauce

4 turnips, 4 eggs, 2 tbsp. tablespoons of sugar, "/ 2 glasses of cream or milk.
Cut the peeled and washed turnips into slices 0.5 cm thick, boil in water without salt, drain in a colander.
Sauce. Grind the yolks with sugar, add cream or milk and boil until thickened in a water bath, then beat the mixture and add the proteins. Serve turnips with this sauce as an independent dish or as a side dish for boiled meat.

Stuffed turnip

8 turnips, 1/2 cup grated cheese, - 30 g butter, 1/2 cup sour cream, 1 onion, 1 egg, 1 bunch of parsley, oil for frying.

Turnip stuffed with semolina

Turnip stuffed with vegetables

Turnip with green peas

Turnip with sweet minced meat

Turnip chowder

In peasant houses, turnip was an indispensable part of the stew. Unfortunately, the recipes for such stews have not reached us. The well-known expert in the field of rational nutrition V.S.Mikhailov advises to prepare a chowder with turnips like this: grate turnips on a coarse grater, pour boiling salted water over them, add chopped onions and bring the mixture to a boil. You can season turnip chowder with any dairy products.

Another recipe for chowder

Peasants' turnip cabbage soup

Turnip cutlets

Onion bread (Finnish cuisine)

Turnip pies (Finnish cuisine)

Turnip bun (Finnish cuisine)

Turnip kvass

The hostess is not superfluous to know that ...

* Do not store boiled turnips for more than 3 hours, since after this period vitamin C is almost completely destroyed in it.

* Raw turnip is bitter; therefore (to remove bitterness) it is pre-poured with boiling water before stewing or baking.

* Turnips are boiled in salted water (1 teaspoon per 1 liter of water).

* During heat treatment, turnip acquires a specific smell, therefore, in a set of vegetables for soups, which have a delicate aroma, it is put in a strictly limited amount.

* Before stewing, turnips are boiled in boiling salted water for 5 minutes. to remove bitterness.

* Root crops of turnips are well preserved all winter in the sand.