Turnips are rarely used in cooking, while this healthy root vegetable can be used to prepare delicious dishes - from stews and salads to soups and casseroles. Turnips can be stuffed, baked, baked and fried. This root vegetable is rich in essential oils, minerals and vitamin C.
For cooking, choose yellow flat turnips with a purple head. In winter, opt for large root crops, because they have the most vitamins, and in summer it is best to use small turnips, which have a delicate taste.
In some cases, turnip leaves are not used, but turnip leaves, which are known as a wonderful spice.
Stew with turnips
For cooking you will need:
- turnips - 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 medium turnips, then cut into small cubes. Wash the carrots, peel and chop finely. Put the turnips and carrots in a saucepan, cover with a little water, add 50 ml of milk and simmer over low heat for about 20 minutes.
Meanwhile, peel the onions and potatoes, cut into large pieces, then fry in a pan in sunflower oil until light golden brown and put the fried vegetables in the pan.
Pour the resulting stew with 50 ml of milk and continue to simmer until the vegetables are tender enough. You can add a little flour if you want the stew to thicken, but this is usually not required.
Garlic salad with turnips
To prepare this vitamin salad, you will need:
- 350 g turnips;
- 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 press. Grate hard cheese on a fine grater.
Boil chicken eggs in salted water, then chop finely.
Combine all the ingredients in a salad bowl, season with olive mayonnaise, stir and sprinkle with finely chopped dill on top.
Turnip puree soup
You will need:
- 150 g turnips;
- 150 g of carrots;
- leeks - 1 pc.;
- 75 g of rice;
- 100 g canned green peas;
- 100 ml of vegetable oil;
- 200 ml of milk;
- 1 liter of water;
- salt (to taste).
Wash the turnips, peel and chop finely. Wash the carrots and onions, chop and simmer together in turnips in a saucepan with vegetable oil for about 15 minutes.
Rinse the rice. Wash and peel the potatoes. Put rice and potatoes in a saucepan, cover with water and cook until cooked for about 20-30 minutes.
Wipe the vegetables with a sieve, dilute with milk and salt. You can also add a little butter to the puree soup and stir. Serve the turnip puree soup hot with croutons or croutons.
