Turnip is rarely used in cooking, meanwhile, from this healthy root vegetable you can prepare delicious dishes - from stews and salads to soups and casseroles. Turnips can be stuffed, baked, baked and fried. This root crop is rich in essential oils, minerals and vitamin C.
Pick your recipe
For cooking, choose a flat yellow turnip with a purple head. In winter, opt for large root crops, as they have the most vitamins, and in summer it is best to use small turnips that have a delicate taste.
In some cases, they do not use turnip root vegetables, but its leaves, which are known as wonderful spices.
Turnip stew
For cooking you will need:
- turnip - 2 pcs.;
- potatoes - 3 pcs.;
- carrots - 1 pc.;
- onions - 1 pc.;
- 100 ml of milk;
- sunflower oil (for frying);
- salt (to taste);
- spices (to taste).
Wash and peel a medium-sized turnip, then cut into small cubes. Wash the carrots, peel and chop finely. Put turnips and carrots in a pan, pour a small amount of water, add 50 ml of milk and simmer over low heat for about 20 minutes.
In the meantime, peel the onions and potatoes, cut into large pieces, then fry in a pan in sunflower oil until a light golden brown crust and put the fried vegetables in a pan.
Pour the resulting stew into 50 ml of milk and continue to simmer until the vegetables are tender. If you want the stew to thicken, you can add a little flour, but this is usually not required.
Turnip Garlic Salad
To prepare this vitamin salad you will need:
- 350 g turnip;
- 120 g of hard cheese;
- chicken egg - 4 pcs.;
- garlic - 2 cloves;
- 200 ml of olive mayonnaise;
- dill - 1 bunch;
- salt (to taste).
Wash turnips, peel, grate or cut into thin strips. Peel the garlic and chop it in a garlic squeezer. Hard cheese grate on a fine grater.
Boil chicken eggs in salted water, then finely chop.
In a salad bowl, combine all the ingredients, season with olive mayonnaise, mix and sprinkle finely chopped dill on top.