How to cook turnips quickly and tasty lean. Forgotten turnip dishes

Turnip is a root vegetable with a delicate sweetish taste, distinguished by some pungency and a pleasant specific aroma. It is eaten raw in salads, turnips are fried, stewed, baked, and added to soups instead of potatoes. There are many turnip dessert dishes that are tasty and healthy.

Don't know what to cook with turnips? Recipes for quick and delicious dishes from root vegetables will help you prepare a healthy dish for every taste and for any table.

General principles for preparing turnip dishes

Even an inexperienced cook will be able to prepare turnip dishes according to our recipes quickly and tasty. Raw turnip salads are ready in minutes, soup or fried dish with root vegetables will be ready in less than half an hour, depending on additional ingredients. Turnips are baked to create desserts and light snacks; casseroles and puddings are prepared with it.

There are many varieties of turnips. The taste of root vegetables with white pulp is more delicate and such turnips are better digestible. In root vegetables with yellow, the flesh is meatier and has a richer taste.

It is important to choose the right turnips. Preference should be given to young root vegetables, the size of a fist, without cracks, with delicate skin - they have the most tender and fleshy pulp. If you take the turnip in your hand and evaluate it by weight, it should be quite heavy for its size. Light root vegetables, as a rule, contain voids or their flesh is not juicy and loose. If possible, pay attention to the tops; there should be no wilted leaves.

The root vegetable has a bright, unique taste. Main and snack turnip dishes, quick and easy recipes easy preparation which are given in the article do not need hot and aromatic spices, they can overwhelm their main taste. Turnips go well in desserts with products such as milk, honey, and cottage cheese. They should be flavored with vanilla or cinnamon, since boiled turnips, which are mixed as a puree with other ingredients, have a neutral taste and aroma.

Turnip dishes: recipe for a quick and tasty salad

Turnip salads are very healthy. They will be a good addition to any main dish. light salads are perfect for dietary nutrition. We offer a recipe quick salad from turnips with lettuce leaves, herbs and cheese, seasoned with sour cream. For a dietary dish, sour cream can be replaced with yogurt or used fermented milk product with the lowest percentage of fat content.

Ingredients:

Turnip - 180 gr.;

Half a glass of medium-fat sour cream;

120 gr. "Dutch" cheese;

A small bunch of dill;

Fresh lettuce leaves - 60 gr.

Cooking method:

1. Wash the lettuce leaves, place them on a towel and dry well. We also wash and dry the dill.

2. After grating the turnips with a coarse grater, sprinkle with salt and, after mixing well, let stand for five minutes. Drain off the released juice completely.

3. Grind the cheese on a coarse grater. Grind the dried greens - cut the salad leaves into thin strips, finely chop the dill.

4. Place the greens and cheese on the turnips, add some sour cream and add some salt. After thoroughly stirring the salad, add the remaining sour cream.

Turnip dishes recipes: how to quickly and tasty prepare a light vegetable side dish

Let's prepare a light vegetable side dish from chopped turnips and bitter onions. Vegetables are fried in vegetable oil with the addition of sugar and flour. The dish can also be served as an appetizer.

Ingredients:

Half a kilo of turnips;

Two spoons of flour;

A spoonful of sugar;

Vegetable oil - half a glass;

200 gr. bitter onion.

Cooking method:

1. After washing the turnips, carefully wash off all the dirt; we will not remove the peel. Remove the top with the tops and the lower part of the root crop.

2. Cut the turnips into thin strips; if you have a shredder, use it.

3. Cut the onion into half rings, combine with turnips, sprinkle with sugar and mix well. Sprinkle with flour and mix well again.

4. Pour the oil into a thick-walled frying pan and heat over medium heat. Dip vegetables into boiling fat and fry over medium heat until golden brown. Stirring regularly, cook for up to a quarter of an hour. At the tenth minute, add half a spoonful of salt.

Turnip dishes recipes: how to quickly and tasty bake turnips with minced meat and cheese

Stuffed turnips are another simple and delicious side dish. Root vegetables are pre-boiled, then filled with fried minced meat mixed with turnip pulp. To prevent the boiled root vegetable from drying out during baking, and to obtain a delicate blush, it is greased with butter and cooked until the cheese melts, about a quarter of an hour. If you like a cheese crust, you can keep the turnips in the oven longer.

Ingredients:

One kilogram of turnips;

Vegetable oil - two teaspoons;

100 gr. minced meat;

Butter - 80 gr.;

20 gr. hard, high quality cheese.

Cooking method:

1. Wash off the dirt from the turnips, add cool water and set to cook. As soon as the vegetable becomes soft, remove from boiling water and cool.

2. Cut the peel off the turnip in a thin layer and cut out the core. Make the funnel wide and deep so that there is enough space for the filling.

3. Fry the minced meat in vegetable oil until golden brown. Cook, stirring often, breaking up large pieces with a fork. At the end add a little pepper and salt.

4. Cut the cut pulp into small cubes and combine with the fried minced meat. Fill the holes in the root vegetables with the filling.

5. Place the stuffed root vegetables on a baking sheet and add half a centimeter of water. After pouring melted butter over the turnips, sprinkle with finely grated cheese.

6. Place the baking sheet in the preheated oven, cook until the cheese melts, about a quarter of an hour.

Turnip dishes recipes: how to quickly and tasty cook light cabbage soup without potatoes

A simple recipe for light cabbage soup, where turnips are added instead of potatoes. It is prepared in water, which makes the dish dietary; if desired, cabbage soup and turnips can be cooked in any meat and bone broth.

Ingredients:

160 gr. fresh cabbage;

One and a half liters of water;

Medium size turnip;

Small carrot;

Two tomatoes;

Parsley root;

Small onion;

One and a half spoons vegetable oil;

Fresh dill, parsley - three branches each;

Sour cream.

Cooking method:

1. Peel parsley root, carrots, turnips and onions. We wash the greens and vegetables, place the dill and parsley on a towel to dry. Separate the stems and tie them into a bouquet with thread.

2. Cut carrots into thin rings, parsley root into thin strips, tomatoes into slices. Cut the onion into half rings, turnips into small slices, cabbage into medium-sized cubes or strips.

3. Heat vegetable oil in a frying pan, put all the vegetables in it, except cabbage. Stirring, fry over medium heat for about seven minutes until soft.

4. Having brought one and a half liters of water to a boil, lower the cabbage. After waiting for it to boil again, add the sautéed vegetables. After adding salt, cook at a low boil for 15 minutes.

5. Dip a “bouquet” of stems into the cabbage soup, add tomatoes, cook until the cabbage is ready. When finished, remove the spices. Let go, flavored with sour cream and sprinkled with chopped herbs.

Turnip dishes recipes: how to quickly and tasty prepare pudding from semolina porridge with turnips

Not all children like semolina porridge, and not everyone can be forced to try turnips. You can do it easier, make an airy pudding from semolina with turnips. It is not that difficult to prepare, and the dish comes out with double benefits.

Ingredients:

Milk - 150 ml;

450 gr. turnips;

Frozen homemade cream or butter - 50 g;

Large egg;

50 gr. fresh, dry semolina;

Two spoons of white breadcrumbs;

30 gr. any honey;

Vanilla powder - 1 gr.;

Sour cream, fat content not lower than 20% - 100 g;

A spoonful of refined sugar.

Cooking method:

1. Cut the peeled turnips into small slices and place them in boiling water. From the moment it boils, cook over medium heat until soft. We strain the water, blend the softened vegetable with a blender until pureed.

2. Cook a thick porridge from semolina - heat the milk over high heat, add honey and lightly salt. As it warms up, stir thoroughly to dissolve the honey completely. As soon as the first signs of boiling appear, intensively stirring the milk in a circle, quickly but little by little add semolina. After boiling for about a minute, turn it off and stir in the oil. After cooling slightly, add the egg yolk.

3. Connect semolina porridge with turnip puree, add vanilla and stir for a long time to obtain a homogeneous mass. To speed up the process, you can use a blender or mixer.

4. Separately, beat the egg whites until foamy. Gently stir the protein mixture into the mixture of porridge and vegetables.

5. Rub the bottom and walls of the refractory mold with butter. Sprinkle with breadcrumbs and lay out the pudding base, leveling it.

6. Bake the pudding in a hot oven for 25 minutes, serve, cool slightly, with sour cream mixed with sugar.

Turnip dishes recipes: how to quickly and tasty cook cottage cheese casserole with turnips

Cottage cheese casserole with turnips, another recipe healthy dish For children's menu. As in the previous one, the turnip is boiled until soft, after which it is crushed and mixed with cottage cheese. The casserole turns out to be moderately sweet, so it is better to serve it with sour cream or yogurt.

Ingredients:

Small carrot;

120 gr. cottage cheese;

Half a spoon of semolina;

A tablespoon of sugar;

Two raw eggs;

Spoon of butter;

White breading (finely ground crackers).

Cooking method:

1. Wash the turnips with water and remove the peel in a thin layer. Cut into small slices and simmer in a small amount of water until softened. Without draining the broth, puree everything with a blender.

2. Using a medium grater, grate the carrots into the turnip puree and add sugar. Mix thoroughly and place on low heat. While intensively stirring the boiling puree, pour semolina in a thin stream, heat for about ten seconds and cool.

3. Grind the cottage cheese through a sieve into a wide bowl. Add the cooled mass of turnips and semolina, stirring until smooth, add one egg.

4. Rub the walls and bottom of the refractory mold with butter and sprinkle with breadcrumbs. After filling the container with the curd mass, place it in the oven, which has been preheated to 180 degrees. Cook the cottage cheese casserole in just under half an hour.

Immediately set aside large overripe fruits; do not take wilted, wrinkled root vegetables. Such turnips will be bitter due to their high content mustard oil, the amount of which increases with the ripening and withering of the root crop.

If a correctly selected turnip still tastes bitter, pour boiling water over it - the bitterness will go away.

It is not necessary to puree boiled turnips in a blender. Its pulp is so tender that it allows you to prepare a homogeneous mass by simply grinding the root vegetable on a sieve.

You can store turnips in the refrigerator for up to a month if tightly packed in a bag. Root vegetables must be dry and without tops.

Lenten turnip dishes

Don't think it's ridiculous

Turnip is a very valuable and healthy product, consumed by people for 4000 years, but in Lately undeservedly forgotten. In Rus', turnips were the staple food of peasants. This was the case until the 18th century, and then it was replaced by potatoes.

Meanwhile, turnips are considered dietary product due to its low calorie content, but contains a lot of macro- and microelements. Daily consumption of just 200 g of turnip will fully provide the body with the necessary vitamins and minerals.

And you still doubt whether to consume it or not?

Turnip dishes are tasty and healthy. Of course, we won’t encourage you to cook this with turnips, onions and butter.

There are many other recipes, much more delicious, which we will tell you about.

Lenten soup with turnips and potatoes. Video recipe

It is very simple to prepare - add turnips to any lean soup, and the ordinary soup turns into a spicy one. But if this advice does not suit someone, cook according to the classic recipe.

Ingredients:

• Potatoes – 4 pcs.
• Turnip – 1 pc.
• Carrots – 1 pc.
• Onion – 1 pc.
• Vegetable oil – 2 tablespoons
• Dried herbs (dill, parsley) - 1 teaspoon each
• Fresh parsley
• Salt – 1 teaspoon
• Bay leaf – 2 leaves
• Rice – 3 tablespoons
• Water – 1.5 l.

Preparation:

• Finely chop onions and carrots, and dice potatoes and turnips. Fry on high fire onions and carrots for 5 minutes, stirring occasionally. Bring water to a boil in a saucepan, add potatoes and turnips, add salt, cover with a lid and cook for 5 minutes.
• Then add the roast, dried herbs, bay leaves and rice to the pan, cover with a lid and cook for another 5 minutes over medium heat. Before serving, decorate each plate with a sprig of fresh parsley.

KBJU per 100 g: proteins – 0.66; fats – 0.94; carbohydrates – 5.58; calorie content – ​​33.2.

Video:

Lenten turnip dishes: Slavic vinaigrette

This is the same salad, but more delicious than the one we talked about at the beginning of the article.

Ingredients:

• Beets – 1 pc.
• Turnip – 1-2 pcs.
• Carrots – 1 pc.
• Potatoes – 1 pc.
• Red onion – 1 pc.
• Green peas – 1 can
• Sauerkraut – small cup
• Unrefined vegetable oil – 1 cup
• Vinegar – 2 teaspoons
• Fresh herbs - dill
• Ground black pepper
• Salt – 2 teaspoons
• Sugar – 2 teaspoons

Preparation:

• We put peeled vegetables to cook in different pans: carrots with turnips cut into several parts - in one pan, potatoes cut into pieces - in another pan. We salt the vegetables. Cut the beets into four parts and cook in a third pan. Add sugar to turnips, carrots and beets.
• While the vegetables are boiling, cut the onion into cubes, dill - not very finely, cut the cabbage several times so that it is not long. As they are ready, we also cut the vegetables into cubes: first the potatoes, then the carrots, and then the turnips, and last we cut the beets. Pour oil over the chopped beets, and in addition to the oil, add vinegar to the potatoes, carrots and turnips.
• Place potatoes, carrots, turnips in a large bowl, sauerkraut, onion, green pea, dill. Salt, pepper, sprinkle with vinegar, oil and mix. Add the beets last and mix everything thoroughly again.

Garnish each serving with green peas and dill. A tasty, lean, healthy and beautiful vinaigrette is ready! This is not turnips and onions.

KBJU per 100 g: proteins – 1.85; fats – 0.12; carbohydrates – 9.83; calorie content – ​​46.65.

Video:

Dish “Simpler than steamed turnips”

An experimental dish that answers the question “What is the fastest way to cook turnips?”

Grocery list:

• Greens for decoration
• Vegetable oil
• Salt.

We will boil, bake, fry and steam turnips.

• First we will cook the turnips. We cut off the tail and stalk of the washed turnip; we do not peel the turnip - we will boil it in the skin, put it in a saucepan and pour in enough water to cover the vegetables. Salt, cover with a lid and put on fire. The turnips will be cooked in about 19 minutes. Cut into slices, decorate and serve.
• We bake turnips. We also cook in the peel, cutting off the tail and stalk from the turnip. Place the turnips in a preheated oven and keep at 240 degrees for 16 minutes. We clean the turnips, cut them and decorate with herbs.
• To fry, turnips must be peeled and cut into thin strips. Heat a cast-iron frying pan with a thick bottom well, pour in oil, add turnips, salt and fry for 11 minutes, stirring constantly. Place the finished turnips on a plate and decorate.
• And finally, we will steam the turnips in a double boiler. We don’t clean the turnips, but only cut off the tail and stalk. Steamed turnips will be ready in 23 minutes. Serve whole.

So, it turns out that lean turnip dishes can be prepared most quickly by frying. Do we really have to redo the proverb and now say “Easier than fried turnips”?

Video:

What associations do you have when you mention turnips? Surely they “pull and pull, but they can’t pull it out.” Thanks to a well-known fairy tale, the turnip has become entrenched in our minds as a kind of mutant vegetable. But in fact, it weighs no more than half a kilogram, so there is no need to call the whole family together to dig up this fabulous root vegetable.

Since ancient times, turnips have enjoyed deserved popularity. They baked it, stuffed it, ate it raw, made porridge - turnip was the number one product. Until its main competitor, the potato, appeared in the 19th century. The arrogant vegetable, brought to Russia by Peter the Great, displaced the turnip from peasant tables, and it was undeservedly forgotten.

They don’t sell turnips in stores, and you rarely see them at the market. Unless summer residents and owners of personal plots can afford to grow ruddy root vegetables. Turnip dishes are extremely tasty and nutritious, saturate the body with potassium, calcium, vitamins A and C. The ripe fruit has bright yellow and spicy-sweet taste. Don't know what you can make from turnips? Recipes with photos will help you with this!

Variety of turnip dishes

You can actually make a lot of interesting dishes from turnips. The only thing is, try to choose smaller fruits - large turnips can make the finished food too watery.

Turnip, carrot and cabbage salad

Simple but quite sophisticated vegetable salad with the addition of turnips you will definitely like it. And the additional ingredient in the form of cranberries will give it a piquant sourness.

You will need:

• turnip – 250 g;
• White cabbage– 300 g;
• carrots – 200 g;
• honey – 80 g;
• cranberries – 100 g;
• salt;
• parsley.

Preparation

1. Chop the cabbage into strips.
2. Pass the peeled turnips and carrots through a coarse grater.
3. Grind cranberries with honey. Don't forget to leave a few berries for decoration.
4. Mix vegetables, add salt and season with honey and cranberries.

Arrange the salad in a mound, garnishing with cranberries and parsley sprigs.

Orecchiette with turnip tops

Remember Russian folk tale“Tops and Roots”? The one where the peasant deceived the unlucky bear and gave him the tops of the turnips, and took the roots for himself. And the bear was upset. And all because he simply did not know how to cook them. If the clubfoot had known about the existence earlier Italian recipe, perhaps the fairy tale would have had a happier ending.

You will need:

• turnip tops – 250 g;
• orecchiette pasta – 160 g;
• peperoncino – 0.5 pcs.;
• garlic;
• olive oil.

Preparation

1. Place turnip tops and orecchiette into boiling water.
2. Saute the garlic for olive oil, add peperoncino.
3. Drain the water where the tops of the turnips and orecchiette were cooked, place in the pan with the garlic and stir.

You can also add fried white croutons.

Candied turnips with carrots

When thinking about what to cook with turnips, don’t forget about dessert recipes. By adding carrots and spices to the sweet root vegetable, you will get an incredibly tasty dish!

You will need:

• turnip – 5 pcs.;
• carrots – 5 pcs.;
• brown sugar – 4 tbsp;
• powdered ginger – 2 tsp;
• butter – 60 g;
• salt.

Preparation

1. Cut the peeled carrots and turnips into slices.
2. Add pepper, salt and cook vegetables for 20 minutes.
3. Drain the water and dry the vegetables.
4. Melt the butter in a saucepan, add sugar, ginger, then carrots and turnips, mix thoroughly and simmer over low heat for 10 minutes.

This dish can be used not only as a dessert, but also as a sweet side dish.

Turnip casserole

How about a tender casserole? Yes, turnips can make such a dish!

You will need:

• turnip – 500 g;
• eggs – 2 pcs.;
• butter – 1 tbsp;
• crackers – 2 tbsp;
• cream – 200 g.

Preparation

1. Wash the peeled turnips and boil in lightly salted water.
2. Drain the water, mash the root vegetable, add cream, butter, crackers, beaten eggs and mix well.
3. Place the puree in a greased frying pan. Spread cream on top and place in the oven.

Cut the finished casserole, arrange on plates and serve.

Cooking turnips in a slow cooker

If you don’t have time to tinker with a dish for a long time, it’s worth remembering the kitchen assistant. Don't know what you can cook from turnips in a slow cooker? The recipes are extremely simple, but no less delicious!

Turnips with steamed potatoes

What could be simpler than steamed turnips? Perhaps only steamed turnips in a slow cooker. Add some potatoes to it and you have a great side dish!

You will need:

• turnip – 2 pcs.;
• potatoes – 3 pcs.;
• vegetable oil – 2 tsp;
• salt;
• spices;
• pepper mixture.

Preparation

1. Peel the vegetables. Cut the potatoes into circles, and the turnips into slices.
2. Pour 3 multi-cooker cups of water into the bowl.
3. Place the vegetables in a steamer container. Salt, pepper and season with herbs, brush on top sunflower oil. Place the container in the multicooker bowl and set the “Cooking” mode for half an hour.

The flavorful dish is ready!

Vegetable stew with turnips

Have you ever tried to cook turnip stew? In a slow cooker, this dish turns out to be especially tasty, because the vegetables are cooked in their own juice. This stew will be an excellent side dish, although it can also be used as an independent dish.

You will need:

• turnip – 1 pc.;
• potatoes – 2 pcs.;
• cabbage – 0.5 heads;
• carrots – 3-4 pcs.;
• green peas – 0.5 cans;
• salt – 1 tsp.

Preparation:

1. Cut turnips, carrots and potatoes into cubes.
2. Place the chopped turnips in the slow cooker, adding a little water, and turn on the “Steam mode” for 10 minutes. This will remove the bitterness from the turnips.
3. Place the vegetables in the slow cooker and set the “Stew” mode for half an hour.
4. Try the cabbage – is it ready? If not, you will need to cook the dish for another 15 minutes. After the vegetables are stewed, add green peas and mix everything thoroughly.

Original and tasty!

Now you know how to cook turnips. Be sure to try this wonderful root vegetable - our ancestors knew a lot about healthy products!

For many, turnips may seem like an unattractive vegetable, but in ancient times they were used to prepare all sorts of dishes. So what dishes can be prepared from this vegetable? In this article I will tell you the most popular recipes for making turnips.

Recipe for turnip casserole:

Required ingredients:

• 4 medium turnips
• 3 slices of loaf
• 1 onion
• 50 g hard cheese
• salt, ground black pepper to taste

Cooking method