Turnip is a very useful root vegetable, rich in carotene, B vitamins, ascorbic acid, polysaccharides, trace elements and other substances necessary for the vital activity of the body. Before the forcible introduction of potatoes in Russia, turnip was a staple food. In Russian cuisine there were a huge number of recipes for making turnips, most of which have already been lost.
Stuffed turnip
For stuffing, medium-sized turnips are suitable, weighing about 300 g. Remove the skin from the turnip and make a circular cut in the middle to half the thickness of the root crop. Put the turnips in a saucepan, cover with cold water so that it covers the root vegetable, and cook until soft. Remove the core from the finished turnip, put the minced meat in the formed cup, sprinkle with grated cheese, brush with butter and bake in the oven on a baking sheet or in a gosper. Serve with sour cream.
Minced rice
Rice (1, 5 tablespoons per one turnip), rinse and dry. Finely chop the onion (1/2 head per turnip) and save in vegetable oil until transparent. Add the dried rice and sauté everything together over low heat, covered. When the rice turns white, pour in the broth or water, boil for a few minutes, then put in a preheated oven and bring to readiness for 1-1.5 hours. Add half a chopped boiled egg, green onions, dill, parsley to the cooked rice.
Semolina mince
Salt semolina (2 tablespoons per turnip without top) in melted butter, stirring all the time. Add milk or broth and cook over low heat, stirring continuously. There should be enough liquid so that the cereal just swells (about 90 g). Season the minced meat to taste and add the chopped greens.
Mushroom stuffing
Thinly chop the onion (1/2 head per turnip) and fry in hot vegetable oil. When it turns golden, add the grated carrots (1/4 per turnip), reduce heat and simmer under the lid for about 5 minutes. Put finely chopped mushrooms in a skillet and simmer all together until tender. Salt the prepared minced meat and add chopped greens.
