Once again about the turnip. My little potato riot. Turnip: benefits and recipes Steamed turnip is bitter what to do

The use of turnips in cooking

It is eaten raw, boiled, stewed, steamed, fried or stuffed throughout the year, as its root crops keep very well all winter.

Raw turnips are slightly bitter. To remove bitterness, it is scalded with boiling water before use. Back in the Middle Ages, it was noted that "... Poorly boiled turnips are the cause of painful contractions."

Turnip boiled until semi-soft, stuffed with semolina or boiled rice with apples is a dish that is useful for almost every person. Also good stuffed with semolina, rice, apples, steamed and fried turnips.

Not everyone likes its juice because of the specific taste. To eliminate this effect, you can add to it up to 25% of any juice from berries (currants, raspberries, cranberries) or other vegetables (carrots, beets, spinach, etc.). It is recommended to prepare a fresh portion of juice each time before drinking.

I offer several dishes for the preparation of which you need turnips.

Turnip salad.
Turnips - 100-120 g, 1/2 eggs or 20 g cucumbers, 30 g sour cream or 10 g vegetable oil, 3 g vinegar (three percent), 15 g onions, greens.

Peel the turnips, cut into thin strips or slices, season with sour cream, salt (you can add pepper), decorate the salad with boiled egg slices, finely chopped herbs. Instead of sour cream, the salad can be seasoned with vegetable oil or chopped onion sautéed in vegetable oil.
***
Turnip salad with apples and carrots.

200 g turnips, 2 carrots, 2 apples, 1/2 lemon, sugar to taste.

Wash and peel turnips and carrots, grate or chop in a food processor, add chopped apples, sugar to taste, mix, sprinkle with lemon juice. Can be topped with sour cream.
***
Carrot salad with turnips. 150 g carrots, 150 g turnips, a glass of sunflower seeds.

Boil carrots and turnips until tender. Wipe the unpeeled seeds with a damp cloth and heat in a pan so that the shell warms up and the core remains cold. Grind the seeds in a coffee grinder and boil in two cups of boiling water. Boil no more than 3-4 minutes, then recline on a sieve. Cool the liquid slightly and mix with mashed carrots and turnips.

Carrot and turnip salad. 60 g carrots, 40 g turnips, 20 g apples, 10 g lemon, 10 g kefir, 5 g parsley, salt, sugar.

Wash carrots, turnips and apples, peel and rinse. Grate carrots with small holes. Cut apples into strips or grate with large holes. Wash parsley and finely chop. Combine kefir with lemon juice and seasonings to taste, add to the salad and mix.
***
Roasted turnip salad. 3-4 medium-sized root vegetables, 1 onion, 3-4 tablespoons of vegetable oil, salt and pepper to taste, herbs.

Peel the turnips, bake in the oven until soft. Cut the chilled turnip into thin slices. Add finely chopped onion, salt and pepper, pour with vegetable oil, sprinkle with dill.
***
A decoction of vegetables. 1 carrot, 1 turnip, 1/2 leek, 1/2 onion, 1/2 parsley or parsnip root, 1/2 celery root, 1/2 medium-sized cauliflower, 5 liters of water. The more varied the set, the tastier the broth.

Peeled and washed vegetables pour boiling water, salt, bring to a boil and cook over low heat for 10-15 minutes. Turn off the gas and insist in heat for 20-25 minutes. Strain the broth and use for making soups, and vegetables for main courses.
***
Peasant soup. 100 g cabbage, 100 g potatoes, 30 g turnips, 30 g carrots, 10 g parsley, 20 g onions, 20 g tomatoes, 10 g butter, sour cream, salt.

Cut the roots into slices, cabbage - into checkers 2-2.5 cm in size, potatoes - into cubes, onions and tomatoes - chop. Put cabbage, potatoes, browned roots into boiling water and cook for 20-25 minutes over low heat with the lid closed. 5 minutes before cooking, add chopped tomatoes and salt to taste. Serve with sour cream and herbs.
***
Vegetable cream soup. 100 g of potatoes, 1 carrot, 100 g of cauliflower, 100 g of turnip, 1 tablespoon of green peas, 10 g of wheat flour, 0.5 l of milk, 0.3 l of vegetable broth, 100 ml of cream or 25 g of butter.

Peel potatoes, carrots and turnips and cut into small slices, disassemble the cauliflower into separate shoots. Cook vegetables until fully cooked and rub through a sieve with warmed green peas. Combine with milk sauce, dilute to the desired consistency with hot vegetable broth, cook for 5 minutes and leave for 10-15 minutes. Serve with hot cream or butter.
***
Shchi from fresh cabbage without potatoes. 150 g cabbage, 30 g carrots, 20 g turnips, 10 g parsley root, 20 g onions, 40 g tomatoes, 10 g fat, 15 g sour cream, greens.

Cut carrots, turnips, parsley and onions into slices and sauté with fat. Cut cabbage into squares. If cabbage and turnips are bitter, they should be scalded with boiling water and put on a sieve. Put the cabbage into the boiling broth (or water) and cook for 7-10 minutes, add the browned vegetables and cook for another 5 minutes. Put spices (dill stalks, parsley, etc.), salt, sliced tomatoes and let it brew for 20-25 minutes. The cabbage should soften, but retain elasticity. Serve with sour cream and herbs.
***
Turnip with cream. 300 g turnips, 2 tablespoons butter, 1/2 cup cream, salt and sugar to taste.

Cut the turnip roots into cubes, boil and drain in a colander. Then lightly simmer in butter and pour heavy cream or non-acidic sour cream.
***
Steamed mint turnip. 5 medium turnips, 1 tablespoon vegetable oil, 1 teaspoon dried mint leaves, 1 teaspoon dried raspberry leaves, 2 cups water.

Rinse the unpeeled turnip thoroughly, cut it into 4-6 pieces depending on the size, add dry mint and raspberry leaves, pour hot water, bring to a boil, cook for 5-6 minutes, and then insist in heat for 20 minutes. Peel the finished turnip, put it on a dish and pour over the mixture of broth with vegetable oil.
***

Turnip stewed with apples and raisins. 150 g turnips, 150 g apples, 20 g butter, 2 tablespoons raisins.

Peel the turnip, finely chop and simmer in butter until half cooked. Add chopped fresh apples, raisins and bring to readiness.
***
Turnip baked in sour cream. 150 g of turnip, 2 tablespoons of sour cream, 20 g of onion, 5 g of greens.

Peel the turnips, put on a baking sheet with a little water, bake until half soft, cool, cut into thin slices, add finely chopped onion, salt, pour in sour cream and mix. When serving, sprinkle with finely chopped dill or parsley.
***
Ragout vegetable. 200 g potatoes, 100 g cabbage, 100 g carrots, 50 g turnips, 40 g green peas, 10 g butter, 2 tablespoons sour cream.
***
Carrots and turnips cut into cubes, pour hot milk and simmer until half cooked. Then add potatoes cut into small slices, finely chopped white or cauliflower, butter and continue to simmer for 20-25 minutes. 10 minutes before readiness, put green peas and sour cream in the stew.
***
Turnip stuffed with eggs. Turnips - 300 g, eggs - 2 pcs., butter - 2 tablespoons, grated cheese - 50 g, salt to taste.

Boil the peeled turnip until half cooked, remove the core. Grind the pulp taken out, bring it to readiness with butter and add finely chopped eggs. Fill the turnips with minced meat, sprinkle with grated cheese on top, pour over with oil and bake in the oven. When serving, drizzle with sour cream sauce.

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

Turnip has long been considered a native Russian vegetable. Most likely, the priority of the Russians on it is mainly due to the enormous importance that this product played in the nutrition of the population of Ancient Russia. The ancient Greeks knew turnips in ancient times, but they valued it much lower than, for example, beet leaves. And when sacrifices were made to the temples to the god Apollo, the beets were carried on a silver platter, and turnips on a pewter platter.

The ancient Persians considered turnips to be the food of slaves. The Egyptians fed turnips to the builders of the pyramids, while the Romans excelled in growing huge turnips. Other specimens reached a pood weight.

Before the advent of potatoes, turnips were a frequent guest on the tables of European peoples. 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 nation appreciated turnips as much as the Russians. Until the 17th century, it played the same role in Russia as the potato does now. Turnips were sown everywhere, even on Valaam and the Solovetsky Islands. The areas where these crops fell were called repisches from ancient times. They are often mentioned in historical chronicles and annals, bills of sale.

As already mentioned, turnip is a very unpretentious and productive crop. On this occasion, the people put together the following saying: "Crumbs into the ground, and cakes from the ground."

Turnip has an excellent ability for long-term storage, so turnip did not leave the table of a Russian person almost all year round. Moreover, both rich and poor residents, for example, the Moscow principality, daily included her menu.

Proverbs have survived to this day: “Easier than a steamed turnip”, “Cheaper than a steamed turnip”. They originated precisely in those ancient times, when turnips, along with bread and cereals, were a staple food and were quite cheap.

Ever since the potato firmly occupied a dominant place in the fields of Russia, and this was in the middle of the 19th century, turnips have been gradually leaving our table.

Surprisingly, the fact is that the primordially Russian product, which fed the entire population of the country for hundreds of years, was recorded by our contemporaries as exotic. Any kid today can distinguish a banana from an orange, but he doesn’t 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 “earth cake” in her hands.

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

Useful properties of turnip

And it is not at all "leavened patriotism" that makes us write these lines. The fact is that turnip has many very useful properties. It, for example, contains up to 9% sugar. In the novel "Eve" V. Belov mentions a village delicacy - dried turnips. Surely modern children would also not refuse this dish, 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 that saved many peasant children from diseases such as rickets, fragile bones, bad blood, etc. A rare vegetable can be compared with turnips (its leaves) in terms of calcium content. That is why turnip leaf juice is recommended for those people who need calcium. In England, for example, a mixture of juices from turnip leaves, carrots and dandelions is considered the most effective way to strengthen the teeth and all the bones 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.

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

Boiled turnip pulps were used as poultices for gouty diseases in the joints, and baths were made from liquid concentrated decoctions.

Here is what V.A. wrote more than 200 years ago about the healing properties of turnips. Levshin: “The turnip root is refreshing, opens the womb and is quite nutritious. The juice of fresh turnips, grated, squeezed and boiled with sugar, is a sure remedy for scurvy in the mouth; smearing it on swollen and bleeding gums heals them in two days. From diseases of the chest and cough, a strongly healing juice is prepared from turnips as follows: several fresh turnips should be cut into slices, and in a simple, clay new pot, making a lattice of splinters, put on this layer of turnip slices and sprinkle with fine sugar. On top of this layer, block with more splinters, put more slices of turnip, also sprinkle with sugar, and continue in this way until the pot is full. Then, putting on the lid, coat the seam and put it in the oven free spirit for the night. Juice will collect at the bottom of the pot, which should be taken in half a teaspoon in the morning and in the evening.

The juice of a long turnip weakens, calms the unrest in the entrails and animal pain.

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

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 "repitsa".

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

“The turnip is boiled “to the point of impossibility,” wrote D.V. Kanshin, and is soaked and mixed with what it is boiled in, therefore it should especially be given a place with stewed meat, with stewed duck, etc., moreover, it absorbs the juice of these meats and serves, so to speak, as a corrective for excessive use them, since in a strongly boiled form it is easily digested.

Today, even for many chefs, this statement sounds like a revelation. Meanwhile, turnips really have the ability to soak with their juice the product 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 used in writing in much larger quantities than juicy fresh. Salt strongly dehydrates the meat, and this is where juicy turnips come in handy.

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

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

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

The article will tell you about how useful turnip is and will offer you several recipes for its preparation.

Turnip is a primordially Russian and popular food product, which is distinguished not only by its satiety, but also by its pleasant taste. Unfortunately, turnips are not so often present on modern tables and few people know that there are several varieties and varieties of this root crop, which is extremely useful for humans.

INTERESTING: Turnip is a “distant relative” of cabbage, and before potatoes appeared on the tables, people mainly ate turnips.

Turnip Benefits:

This root vegetable is loaded with vitamins and minerals.
Turnip is considered unique because it contains a substance such as "glucoraphanin" - it has the ability to inhibit cancer cells and is able to fight diabetes.
Turnip contains a record amount of vitamin C, which improves the human immune system.
B vitamins in turnips help a person improve metabolism, strengthen all body systems.
Turnip also contains vitamin A, which has a positive effect on vision, the condition of human hair, skin and nails.
Turnips can be eaten both raw and cooked (steamed, boiled, baked).
Turnip is the main ingredient for the preparation of medicinal infusions and compresses.
Eating turnips regularly, you take care of the digestive organs, restoring bowel function and improving stomach function.
Turnip is a dietary food product and therefore it fights well with the problems of excess weight.
The root crop helps to improve all metabolic processes in the body.
Fresh root juice has several unique properties: soothing (relaxes the muscles and nervous system), expectorant (helps fight phlegm and easily removes mucus from the bronchi), painkillers (relieves joint pain, inflammatory pain), diuretic (helps remove excess water from the body).
As compresses, fresh turnip juice and gruel from boiled root crops are used.
Turnip is used in the treatment of seasonal colds and viral diseases.
You can use in the treatment not only the root crop, but also turnip leaves, from which anti-inflammatory decoctions can be made.

How and how much to cook ready turnips and to remove bitterness?

If you decide to cook turnips for the first time, you should know the features of its cooking, as such rules will help you make the root crop soft, tasty and prevent bitterness in ready-made dishes. The time and method of boiling turnips depends on which particular recipe you follow.

How to prepare turnips for cooking:

Rinse the root crop thoroughly with running water, washing off all the remnants of earth and dirt.
Remove the petiole and leaves (if any)
Peel the skin off the turnip

Cooking turnips in a saucepan:

Pour water into a pot and wait for it to boil.
Dip the peeled turnip into boiling water
Boil the root crop (large cut into several pieces)
Cooking time - 25 minutes
If you cut the turnip finely, the cooking time is 15 minutes
The readiness of the root crop is checked by piercing it with a knife or fork.

Cooking turnips in a slow cooker (steamer):

Pour water into the multicooker bowl (up to half)
Cut the peeled turnip into several pieces
Dip the pieces of root vegetables in boiling water
Hold the turnip in the “Cooking” or “Steaming” mode - 20 minutes
You can add spices to taste if you like.

IMPORTANT: Some varieties of turnips may have bitterness, which manifests itself when cooking. This greatly spoils the taste during cooking, for example, soups. It is believed that bitterness can be removed from the root crop by first scalding the turnip with boiling water before cooking for 5-10 minutes.

Boiled turnip: how easy is it to cook?

Turnip Salad with Carrots and Apple: Recipe

You can diversify your daily diet with a fresh salad not from cabbage and vegetables, but from turnips. The recipe for this dish is very simple, it can easily be classified as everyday dishes, extremely healthy and nutritious for humans. A salad based on fresh turnips will take you a minimum of time to prepare it (no more than 5 minutes). The dish has a very juicy and fresh taste, there is no sharpness in it.

What you need for the salad:

Turnip - 2 small root crops (check the juiciness of the fruits in advance).
Carrot - 1 or 2 pcs. (depending on your preferences, you can not add).
Green or sour apple - 1 PC. (large)
Vinegar - 1 tbsp (you can use wine, apple or any other).
Butter - 1 tbsp (you can use sunflower, linseed, sesame: any that is).
Spices and any additives to taste
Lemon juice - 1/2 tsp

How to do:

Peeled turnips should be coarsely grated, the same is done with carrots and apples.
Place all ingredients in one large bowl
Drizzle salad with juice and vinegar
Add your favorite spices and oil, mix everything thoroughly with a spoon and serve the salad.

Turnip Salad with Carrots and Garlic: Recipe

This salad has a pleasant spicy taste due to the addition of garlic and lightness, as it consists of simple and dietary ingredients.

What to have:

Turnip - 2 small root vegetables
Carrot - 2 pcs. (medium size, optional)
Garlic - a few teeth of your choice
Light mayonnaise - a few tbsp. (dietary or non-fat).
Lemon juice - 1-2 tsp (you can not add or replace with vinegar).
Spices or salt to your liking(you can add any).

How to cook:

All vegetables should be pre-peeled, if there is damage, they are cut out.
Turnips and carrots are rubbed on a coarse grater and poured into a salad bowl (bowl).
Garlic is passed through a crush or rubbed on a fine grater, added to a salad bowl.
Everything is flavored with juice, spices or salt (use what you like).
Fill with a few tbsp. mayonnaise (in cases where you do not eat mayonnaise, you can replace it with sour cream).

How to make turnip puree soup?

Puree soup is a dish with a pleasant texture and mild taste. You can make puree soup from simple ingredients, delighting your loved ones with an unusual recipe.

What you need:

Turnip- 1 small root vegetable
Carrot- 1 PC. (small)
Bulb- 1 PC. (small)
Zucchini - 500 g (can be replaced with zucchini)
Potato - 2-3 pcs. (not large)
Milk (2.5-3.2%)- 250-300 ml. (any)
Water- 150-200 ml. (refer to the consistency of the soup)
Salt and spices - according to your preferences

How to do:

For such a dish, it is best to use a sweet variety of turnip. If you are afraid that the root crop will give bitterness, pre-scald it with boiling water before cooking.
All ingredients should be cut into cubes and boiled (the amount of water and milk is indicated in the recipe).
Boil all the ingredients until soft (you can find out the level of readiness by piercing it with a fork or knife).
In the end, everything should be ground with a blender to a uniform consistency and only then add your preferred spices to your tastes.

Steamed turnip: recipe in a slow cooker

Surely you have heard such a saying as "easier than a steamed turnip." It did not appear in vain, because it is really incredibly easy to steam this root vegetable, especially using modern kitchen equipment and appliances.

How to do:

Each multicooker is equipped with an additional lid with holes or a mesh for steaming food.
Turnips should be washed and peeled, cut into cubes, laid out on a grid.
Pour water into the multicooker bowl and turn on the “Steamer” mode.
After boiling water, keep the turnip steamed for exactly 2 minutes, sprinkle with salt and spices when serving.

Porridge with turnips in a slow cooker: how to cook?

What you need to have:

Water - 300-350 ml. (can be replaced with milk)
Turnip - 300-350 g (necessarily sweet variety)
Rice - 100-120 g (long grain, but not steamed)
Butter - 1-2 t.l. (you can use any)
Spices or sugar optional

How to weld:

Fresh turnips should be cleaned and cut into small pieces.
After that, the root crop should be held in a pan under a closed lid in oil for several minutes (up to 10 minutes).
After such quenching, the root crop should become soft and can be easily mashed.
Stewed turnip puree is poured into a saucepan, rice is poured and water is poured, the porridge is cooked until the rice is ready, and any salty or sweet spices can be added to it if desired.
You can serve this porridge with a piece of butter.

IMPORTANT: You can cook such porridge with turnips in water or milk.

Turnip baked in the oven with cheese: how to cook?

What you need:

Turnip - 1 root vegetable (medium size)
broth - 1 cup (you can use any: vegetable, meat, chicken).
Fat cheese - 50 g (Russian 45-50% will do)
Cream - 100-120 ml. (fat 25-35%)
Sour cream - 100 g (fatty 25-30%)
Flour - 1-2 tsp
Any spices to taste

Cooking:

Turnips should first be boiled in slightly salted water until soft. To do this, peeled turnips must be cut into small slices.
Arrange the turnip slices in a baking dish and cover generously with cheese.
On the stove, cook the filling from the broth and cream with flour, mix thoroughly with a whisk for a homogeneous state.
Add butter and sour cream to such a filling (already slightly cooled), flavor the turnip with a finished filling.
Send the form to the oven and keep the dish there until a golden crust forms (enough for about 20-25 minutes at average temperatures of 160-180 degrees).

How to make turnip jam?

IMPORTANT: There is an opinion that turnip jam is not just a tasty preparation, but also very healthy.

How to prepare:

The root crop should be peeled
Cut the turnip into several pieces
Turnip pulp should be soaked (first use cold salted, and then hot water - this will help remove bitterness).
Then the turnip slices should be poured into a bowl and covered with a mixture of water and honey (1 to 4). Pay attention to the fact that the liquid completely covers the turnip.
After that, put this container (with honey syrup) on fire and cook, screwing it to a weak state.
Bring the turnip to a boil three times
Then drain the syrup and transfer the root pieces to another saucepan.
Pour the turnip with honey so that it covers the root crop by 3-4 fingers.
Bring the jam to a boil and then you can preserve the workpiece.
Spoon slices of honey turnip into jars, each layer, falling asleep with spicy spices (for example: cloves, vanilla, nutmeg, cinnamon or ginger).

How to cook turnip garnish?

What you need to have:

Turnip - pulp per 1 kg.
Butter - 50-60 g.
Sugar - 0.5-1 tsp
Salt - a couple of pinches

How to cook:

Rinse the turnip under running water
Remove the skin from the turnip
Cut the turnip into slices
Pour the slices into a saucepan and fill them with water
Bring to a boil
Add some salt and sugar
Cook until soft
Drain the water, sprinkle with spices (herbs, spices)
Serve as a side dish (goes well with meat)

Turnip Vegetable Stew: Recipe

What will be required:

Turnip pulp - 400-500 g (preferably sweet)
Potato - 1 kg. (any variety: white, yellow, pink)
Cabbage - 400-500 g (white head, coarsely chopped)
Bulb - 1-2 pcs. (small)
Tomato (or tomato paste) - several fruits (or several spoons).
Carrot - 1-2 pcs. (medium)
Handful of garlic cloves - by preference
Meat (pork or beef) - 400 g (you can make lean stew).
Spices (laurel, dried herbs or pepper mixtures)

How to cook:

Turnips must be cleaned and cut into slices in advance, then scalded with boiling water.
Stew vegetables can be in a slow cooker or in a saucepan. If you cook a stew with meat, it should be cut into cubes and fried a little in oil.
After that, the meat is poured into a saucepan, vegetables are added to it (preferably chopped equally).
Tomato paste and water are poured (you can use broth), spices are put.
The dish should be simmered for approximately 40-60 minutes.

How to cook fried turnip?

What will be required:

Turnip - 1 head root
Bulb - 1 large head
Spices to taste
A piece of butter

How to cook:

Turnips should be washed and cleaned
It needs to be cut into small pieces.
Pour the turnip slices into a saucepan and cover with water
Boil turnips after boiling water for about 3-4 minutes.
Then drain the water
Heat up the oil and throw the turnip into the pan
Season the root crop with spices as desired
Fry until brown and golden

How to cook stuffed turnip?

What you need:

Turnip - a few small root vegetables
Minced meat or chicken 200-300 g (from any meat).
Bulb - 1 head (small)
Spices of your choice
Cheese hard, fatty - 50 g. (any)
Garlic - 1-2 cloves

How to cook:

Pumpkin heads should be washed and cleaned
Put the heads in a large saucepan and cover with water
Water should be well salted.
Boil the heads for 15-20 minutes over moderate heat
After that, cool the turnip a little.
Take out the middle (pulp) of the turnip with a spoon
Chop the onion, mix with meat and season
Stuff the turnips with minced meat and cover with a piece of cheese
Put the turnips on a baking sheet and put in the oven
The head oven should be about half an hour at temperatures of 180-190 degrees.

How to cook turnip with chicken in a pot? How to cook turnip with meat?

What you need to have:

Chicken (meat of any part, you can use any other meat) - 600-700 g (it is good to use fillets).
Turnip - 200-250 g root pulp
Sweet pepper - 1 PC.
Bulb - 1 head (small)
Tomato paste - 1-2 tbsp (may not be added)
Fatty sour cream - 200-250 l. (25-30%)
Garlic - 1-2 cloves (according to your taste preferences)
Spices as desired

How to cook:

Cut the turnip and pepper into slices (of the same size), coarsely chop the onion.
Cut the breast or chicken meat into cubes proportional to the vegetables.
Put the vegetables in a hot frying pan with oil and fry for several minutes (the first golden crust should appear - this is 5-6 minutes).
After that, add the meat to the pan and pass them along with the rest of the ingredients for 3-5 minutes.
Pour all the ingredients into pots, fill them with water (it should cover vegetables and meat).
Top with tomato paste and a spoonful of sour cream, spices and a little crushed garlic.
In the oven, hold the pots at a temperature of 200-220 degrees for 20 minutes, and then 10-15 minutes, lowering the level to 50-60 degrees.

How to cook turnip dishes for children?

Turnip puree:

A small head of turnip should be washed and cleaned
Cut the turnip into slices and boil in salted water
Cooking time - 20-25 minutes
Drain the water and pour the turnip pieces into a blender glass
Puree the turnips (this will take about 2 minutes)
Season the finished puree with butter

Turnip Soup:

Turnips should be washed and cleaned
Finely dice the turnip
Scald the turnip with boiling water, let it stand for a few minutes (in boiling water).
After that, send the turnip to the pan (with boiling water or broth)
Add grated carrots, chopped onions (you can zucchini, cauliflower, broccoli).
Salt and season the soup to taste.

IMPORTANT: Turnips should be cooked for children by steaming, in multicookers, baking or boiling.

Video: "10 unique healing properties of turnips Three ways to cook steamed turnips 7 turnip recipes"

Grandfather planted a turnip. » Who among us does not remember these words from an old children's fairy tale? Meanwhile, for sure, many, especially among young townspeople, not only do not know the taste of this earthly gift, but also have a poor idea of \u200b\u200bwhat it looks like.
But in Russia until the time of Catherine II (when potatoes were brought to Russia), turnips were one of the main food products on the tables of our ancestors.

This root crop has not only a yellow color (however, there are varieties of other colors), but also, in terms of the content of various minerals and vitamins, it is truly a “golden” treasure. By the amount of phosphorus, turnip is ahead of radish and radish. It also contains potassium, calcium, magnesium, iron, sodium, sulfur, a small amount of manganese and iodine. It includes a whole set of mineral salts necessary for the human body, which give it healing properties. Sulfur salts, for example, purify and disinfect the blood, break down stones in the kidneys and bladder. They have a beneficial effect in infections, skin diseases and bronchitis. Turnips have magnesium. Therefore, turnip is a preventive property against cancer. Magnesium, by the way, helps bone tissue to accumulate calcium, which is very important for the development and strengthening of the skeleton, especially in the developing body of children and adolescents. And for the elderly, whose bones begin to weaken, this factor is of great importance.

Turnip also contains trace amounts of arsenic and rubidium salts, and it (as well as beets) is a unique fodder plant that contains these two beneficial elements together. These salts give the turnip its preventative properties against leprosy. They also prevent tuberculosis. The presence of rubidium in vegetable plants significantly increases their healing properties. The general biological law used in homeopathy states that poison in small doses can act as a medicine. Although arsenic in its pure form is a deadly poison, nevertheless, its salts contained in turnips are well absorbed by the human body and contribute to its strengthening.

Turnip is famous for its analgesic, wound healing, diuretic, antiseptic and anti-inflammatory effects. It has good bactericidal properties and therefore, despite the fact that turnips contain starch and sucrose, this vegetable practically does not deteriorate from exposure to atmospheric and putrefactive bacteria. Thanks to this, it disinfects the stomach, strengthens vision and sexual function, dissolves uric acid, neutralizes the acidity of the blood and helps strengthen bones, teeth, hair, and nails. Turnip gives elasticity to muscle tissues and is a good prophylactic against skin diseases. People with acne on the face, as well as eczema, are advised to eat at least one turnip every day, which will provide the body's need for sulfur salts and help get rid of such ailments. Food cooked with turnips, thanks to the bactericidal properties of this plant, lasts much longer.

Our golden turnip is also rich in carotene, B vitamins (B1, B2), C, contains a small amount of vitamin PP, mustard essential oil and other substances. By the way, vitamin B deficiency is one of the factors in the onset of premature aging, graying and hair loss. The vitamins contained in turnips contribute to the growth of the body's defenses, prevent the occurrence of infectious diseases, since these diseases with high fever often occur due to vitamin C deficiency. In terms of the concentration of vitamin C in turnip roots, this vegetable is confidently ahead of all types of root crops, including carrots and beets. That is why turnip is a good preventive and therapeutic drug for colds. Raw turnips are slightly bitter. But bitterness can be eliminated if the fruits are scalded with boiling water before use.

It is also useful to eat boiled turnips for acute respiratory infections, besides, it strengthens eyesight. In influenza and viral diseases of the lungs, it is useful to give the patient a drink made from turnips. To do this, the vegetable is cut into small pieces, 100 g of them are poured into 1 liter of milk or water, boiled, a little sugar is added and they drink several tablespoons a day. You can also make syrup directly from turnip juice. The “cap” of the turnip is cut off, a recess is made in the middle of the root crop, granulated sugar is poured into it. After a while, the sugar absorbs the juice and turns into a thick syrup. Children love this syrup, and it helps them a lot. Or another way. Pass the turnip through a juicer, add sugar (1:1) to the resulting juice, put on a small fire and, stirring with a spoon, bring the juice to a medium thickening. It is useful for children, and adults suffering from softening of bones and teeth, to drink 1/2 cup turnip juice 2-3 times a day with the addition of 1 tablespoon of honey.

Turnip is an excellent expectorant and is very useful for coughs, especially dry ones, sore throats, asthma and whooping cough. In these cases, it is good to drink warmed juice of fresh turnips (1-2 tablespoons 3-4 times a day), adding honey to taste, and also eat boiled and steamed turnips. For asthma, acute laryngitis, accompanied by a strong cough, and hoarseness of voice, the following medicine is prepared: 2 tablespoons of chopped turnip root are poured with a glass of boiling water, boiled for 15 minutes, filtered and taken 1/4 cup 4 times a day or a glass for night. Rinse the mouth with a warm decoction of turnips for toothache and pharynx for sore throats. It is also very useful for removing cracks in the skin, with scabies and gout.

Turnip in any form strengthens the body's resistance to many diseases, soothes joint pain, prevents anemia (anemia), lowers blood pressure, strengthens the uterus and reproductive system. With gout, turnips are boiled, rubbed and applied to sore spots. In case of frostbite, wipe fresh turnips, mix gruel with goose fat (2: 1) and rub frostbitten places. With inflammations on the skin, tumors, abscesses, boils, frostbite of various parts of the body, turnip paste helps. It is prepared as follows: the root crop is boiled, cut into small pieces, kneaded, applied to the affected areas and fixed with a bandage. The same paste is applied behind the auricles when a flux and acute toothache occur. Turnip compresses or poultices break up boils and reduce swelling.

Due to the low content of substances such as starch (8%), fats (8%), sugars (7.5%) and proteins (2%), turnip does not contribute to human obesity, but satisfies hunger well and gives the body the necessary strength , helps to strengthen the nervous system and memory. It is useful for people who are overweight. But raw turnips must be chewed very carefully so as not to strain the stomach, since the sugar contained in it, even in a small amount, can provoke fermentation.
It must also be remembered that with peptic ulcers of the stomach and duodenum, as well as acute gastritis, enterocolitis, cholecystitis and hepatitis, eating raw turnips is not recommended. Some experts also believe that turnip is contraindicated in patients with diabetes. But there is also an opposite point of view on this issue. Its adherents believe that, despite the sugar contained in turnips, it is useful for patients with diabetes to eat it. And it is especially useful to drink turnip juice. Let us add that the unanimity of opinions on this issue has not yet been achieved.

Thin young shoots of turnips also have useful properties, which contain significant amounts of trace elements of iron, calcium and sulfur. Moreover, they contain more calcium than cow's milk. The use of young turnip tops in food causes a diuretic reaction in the body. It is also useful to eat, like a root crop, for anemia, arthritis, eye diseases, for the prevention of diseases of the liver, gallbladder and ducts, infectious and skin diseases, as well as to prevent the appearance of acne and abscesses on the skin.

Modern juicers allow you to get juice from turnips. It has a laxative effect, increases sexual potency, destroys many pathogenic microbes and viruses. This juice is useful to drink in acute respiratory viral infections, sore throat, dry cough, in the treatment of angina and asthma, with urinary retention. Turnip juice is drunk with acute laryngitis (1 tablespoon 3-4 times a day). With a strong cough, honey is added to the juice and they also drink 1-2 tablespoons 3-4 times a day. To increase the nutritional and healing properties of turnip juice, it is better to add juices of cabbage, sweet pepper, spinach, parsley to it. A mixture of juices from turnips, carrots, celery and lemon is very useful to drink with pneumonia.

So, having valuable nutritional properties, turnips help us avoid or cure many diseases, as well as recover from general physical fatigue and lose weight. Our ancestors treated this culture with great respect. Therefore, even if you consider yourself a healthy person, we recommend eating turnips as often as possible. Then you will feel its miraculous properties all year round.

Stuffed turnip baked in the oven
Turnip-500 g, cheese-200 g, dill (fresh greens) - 30 g. parsley or celery (fresh greens) - 30 g. sour cream -100 g.

Wash the turnips, peel them (very thinly!), make a depression in the middle - a cup, fill it with stuffing. Place the stuffed turnip on a greased baking sheet, pour over sour cream and bake in an oven heated to 200 ° C for 25-30 minutes. Serve hot.

Stuffing for turnips: grate the cheese on a coarse grater, rinse the greens and chop finely. Mix everything, adding sour cream. Cheese can be used instead of cheese for the filling.

Turnip in sour cream I
Turnip - 1 kg, oil - 3 tbsp. l. flour - 2 tsp 1 glass of milk, sour cream - 3 tbsp. l. salt and parsley to taste.

Peel the turnips, rinse, cut into cubes, put in a bowl, add 1/2 cup of water, 1 tbsp. a spoonful of butter, a little salt, put on fire and bring to a boil, and then continue to cook at a low boil for 10-15 minutes. At the same time, you need to prepare the milk sauce. Add sour cream to the finished milk sauce, stir, pour turnips over it and continue cooking over low heat for another 15-20 minutes. Serve as an independent dish or side dish with roast duck, roast pork or lamb, sprinkle with parsley.

“You do not favor turnips?
Do you despise turnips?
And quite rightly, because all our vegetables, except for Yaroslavl sugar peas, are painfully unadventurous. And in this tricky Holland, more than 60 varieties of turnips are now considered; there are small ones like paradise apples. Charm, not a turnip, and for me the historical significance is still important, because Mr. Tessing excellently respected this variety of noble vegetables.

"Martyn Lukich Dyakonov
historical story from the time of Peter the Great"
op.N.V. Dollmaker, 1857

I wonder if Mr. Puppeteer had to personally visit Holland?
Or is the idea of 60 varieties of Dutch turnip nothing more than the author's fantasy?

Exactly what a fantasy is.

In those very times that the now little-known writer Kukolnik described in his essay, a subject of the Dutch crown, Marquis Cornelius de Bruyn, came to Russia.
De Bruyn left us very interesting notes about his acquaintance with Russia of the 18th century: "Journey through Muscovy".
In the seventies of the XIX century, they were translated into Russian and published in the Smirdin printing house. And in 1989 they were republished in the collection "Russia of the 18th century through the eyes of foreigners."

And here is what our marquis writes about his stay in Arkhangelsk:

“In this house they brought us in the morning several types of turnips of various colors, of amazing beauty. There were purple, like our plums, gray, white and yellowish, all covered with reddish veins, similar to cinnabar or the best red gum, in appearance as pleasant as and the color of a carnation. I wrote off several of these fruits on paper with water paints, and also sent several fruits to Holland in a box filled with dry sand, to a friend of mine, a hunter for such curious things.

It turns out that during the time of Peter the Great, Russian turnips were by no means dull and monotonous. Since the Dutch traveler was amazed at its diversity. And her adventurousness, yeah.
Turnip abundance in Russia crippled the potato invasion, it's hard to argue with that. The peasants, who rebelled in the 40s against the total introduction of potatoes, had something to fight for. Turnip is one of the pillars of the old Russian cuisine, one of its basic products.
But you can't make crab-flavored chips out of it, it's true.

I love turnip very much. I plant it in my garden, stock up for the winter. Quietly knead repnin, in winter I cook turnip cabbage soup from repnina.
And in the summer, during the Dormition Fast, while the turnips are young and juicy, I cook Lenten prison with it. Or I cook vegetable stew, from turnips, carrots and all kinds of greens.
I always use turnips in pickles, where other fellow citizens prefer potatoes.
A sort of my individual potato rebellion turns out, the opposition of the individual to the society of potato-eaters.

My turnip grows different, but the best and proven over the years is the Petrovsky variety. It is the most undemanding, the most versatile and the lightest.
Here is the one in the photo - it is Peter's turnip that is.
Beauty, right?