How to cook turnips: recipes for salads, casseroles, purees

The root vegetable with a sweetish taste is distinguished by its pungency and wonderful specific aroma. We offer quick and tasty recipes for turnip dishes.

A simple and affordable vegetable can be easily turned into a healthy dish.

Ingredients:

nutmeg – 0.5 teaspoon;
turnip – 4 pcs. small;
pepper;
butter – 35 g;
milk – 110 ml;
salt;
parsley – 27 g.

Preparation:

Chop the peeled vegetable. You should get six pieces from each. Place in water. Boil. It will take about an hour.
Drain off the remaining water. Add oil to the vegetable. Pour in milk. Sprinkle with spices. Turn on the blender and grind. Add chopped herbs and stir.

It's easy to prepare.

Ingredients:

thyme – 3 branches;
turnip – 4 pcs.;
pepper;
apple – 2 pcs.;
salt;
olive oil – 5 tbsp. spoon;
white wine – 125 ml;
mustard oil – 1 teaspoon.

Preparation:

Chop the vegetable into slices.
Slice the apples.
Pour olive and mustard oil over the prepared products. Sprinkle with thyme. Add salt and pepper. Stir.
Preheat the oven. You will need 220 degrees. Place the vegetable on a baking sheet.
Pour wine. Bake for half an hour.

Do you want to enjoy a delicious vegetable dish with a pleasant cheese aroma? Then prepare a meal according to this recipe.

Ingredients:

parsley - 4 branches;
turnip – 2 pcs.;
salt;
onions – 2 pcs.;
vegetable oil – 4 tbsp. spoons;
cheese – 85 g.

Preparation:

You will need the onion in a half ring.
Chop the main vegetable into strips.
Chop the greens.
Turn the cheese into shavings using a grater.
Heat oil in a frying pan. Place onion and fry. Throw in the turnips. Let stand until ready. Don't forget to stir so the dish doesn't burn. Sprinkle with herbs. Add some salt.
Sprinkle with cheese shavings. Cover with a lid and leave for three minutes.

Steamed turnips - how to cook?

There are many different dishes made from yellow turnips, but steamed turnips taste best.

Ingredients:

turnip – 4 pcs.;
salt;
water – 8 tbsp. spoons

Preparation:

Cut the vegetable into circles. Preheat the oven. 175 degree mode.
Prepare the pot. Place the vegetable. Add salt. Pour in water. Cover with a lid. Place in the oven.
Leave for half an hour.

We prepare and choose correctly, we understand the important nuances

There are not as few recipes for turnip dishes as it seems. To be absolutely sure that the dish will work out, you can simply replace the potatoes with turnips in any recipe.

Turnips can be used in soup, porridge, main courses, desserts, as well as raw. Despite the fact that this is a rather filling vegetable, it is a dietary product, so you don’t have to be afraid of gaining extra weight by eating it instead of potatoes.

If the root crop is not properly cared for, it can produce bitterness. To prevent this from happening, it is necessary to properly fertilize the plant and monitor the soil. You can't water too much and you can't water too little. After watering, it is necessary to sprinkle the wet areas with dry soil.

In order to choose the right root vegetable in a store or market, you need to pick it up and roughly estimate its weight. It must significantly exceed the visual weight of the product. If it is soft, there may be voids in it (this can happen due to improper care during cultivation). Also, when choosing, it is better to take a fruit with stems of at least 15 cm.

The list of things you can cook with yellow turnips is quite long. You should choose the most delicious and healthy recipes from it.

How to stuff turnips with champignons

This recipe is distinguished by its original preparation and beautiful appearance.

Ingredients:

turnip – 4 pcs.;
oregano – 0.2 teaspoon;
minced meat – 260 g;
onions – 2 pcs.;
parsley – 23 g;
garlic – 2 pcs.

Preparation:

Cut off the tail and cap of the vegetable. Cut off the peel. Pour in water, add salt and boil.
Finely chop the onion. Mix with minced meat. Combine with chopped herbs and garlic cloves. Sprinkle with oregano. Add some salt. Mix.
Cool the prepared vegetable. Use a spoon to remove the core so as not to damage the edges. Grind the pulp and mix with minced meat. Stuff the turnips. Place on a baking sheet and bake in the oven. 180 degree mode. It will take half an hour.

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Simple recipes: boil, fry, cook

Porridge with turnips can be prepared in different ways: sweet, spicy, with vegetables, etc. Each of these methods is interesting in its own way. The meaning of cooking is similar in all cases. First, you need to simmer the chopped turnips separately for 10 minutes, then add millet and any vegetables, spices or mushrooms to taste (broccoli, mushrooms, bell peppers, rosemary or just sugar) and cook until tender.

Boiled turnip

Cooking turnips is very simple: peel, cut into medium pieces, put in boiling water, add salt, cover and cook for 15-25 minutes. Check for readiness with a fork; it should go in and out easily.

Fried

Preparing fried turnips:

Cut the vegetable like French fries and cook for 3 minutes.
Strain and place in a frying pan with heated oil.
Fry for 5 minutes, then add the onion and fry for another 10 minutes until tender.

The taste of this dish is not inferior to fried potatoes, although it has a number of advantages in terms of benefits.

Potato casserole with mushrooms and turnips

A dish with a creamy taste is easy to prepare, and the result will delight you with a delicious taste.

Ingredients:

olive oil;
butter – 1 tbsp. spoon;
cheese – 0.5 cups, grated;
champignons – 460 g;
confectionery cream – 65 ml;
garlic – 1 teaspoon, chopped;
tarragon – 1.5 teaspoons, chopped;
dry wine – 260 ml white;
parsley – 2 tbsp. chopped spoons;
turnip – 180 g chopped;
salt – 0.5 teaspoon;
thyme - branch;
baby spinach – 2 circles of leaves;
cream cheese – 2 tbsp. spoons;
potatoes – 230 g pieces;
onion - 4 half rings.

Preparation:

Place the oven on preheat (180 degrees).
Place butter in a frying pan. Add mushrooms. Simmer for three minutes. Add garlic. Fry for half a minute. Pour wine. After two minutes, add parsley and thyme. Sprinkle with pepper. Cover with a lid and simmer for a quarter of an hour. Remove the lid and evaporate the liquid. Place cream cheese. Stir. Transfer to a bowl. Rinse the pan.
Pour oil into the frying pan. Place onion. Fry.
Place the potatoes in the mold. Cover with spinach leaves. Salt and sprinkle with pepper. Add tarragon. Pour in cream and sprinkle with cheese. Cover with a lid and place in the oven. After half an hour, remove the lid and bake for another half hour.

Stuffed turnips in a slow cooker

Minced meat and champignons are suitable fillings for this root vegetable.

Ingredients:

0.3 kg minced meat;
0.2 kg of fresh champignons;
bulb;
5 pieces. turnips;
100 g hard cheese;
egg;
vegetable oil, salt and spices to taste.

Using this recipe, you can bake turnips in the oven.

Preparation:

Cut the turnip into 2 parts, remove the middle. Give the vegetable a boat shape. Place the turnips in a steaming container and pour 1 liter of salted water into the bowl. Cook for 15 minutes. in "Soup" mode. The turnip will be half-baked.
Finely chop the onion into cubes, and the mushrooms into thin slices. Fry them in a multicooker bowl. Fry until the liquid has evaporated from the mushrooms.
Add the cooled mushrooms and onions into the minced meat, beat in the egg, salt and pepper. Mix the mass well. Place the minced meat into the boiled turnip boats.
Cook in the “Bake” mode for 45 minutes. In 5-10 minutes. until done, sprinkle the dish with grated cheese.

Garnish the baked turnips with herbs. Serve with sour cream.

Turnips are well digestible, low in calories, rich in vitamins, carotene, fiber and mineral salts. It should be included in the diet of children and people who want to lose weight. For the first feeding, it is worth serving dishes in the form of purees.

Ingredients

2 medium turnips;
salt - to taste;
100 g champignons;
½ onion;
1 carrot;
½ bell pepper;
1 tablespoon vegetable oil;
ground black pepper - to taste;
ground coriander - to taste;
50 ml heavy cream;
50 g cheese.

Preparation

Place the turnips in a saucepan, cover with cold water and salt well. Bring water to a boil and cook vegetables for 20–30 minutes until soft.

When the finished turnips have cooled, peel them, cut off the tops and scoop out the pulp with a spoon. Cut the champignons into thin slices, and the onions, carrots and peppers into small cubes.

In a frying pan with heated oil, fry the mushrooms until golden brown. Add onion and carrots and sauté for 5 minutes. Add the peppers and cook for another 5 minutes.

Add salt, pepper, coriander and cream to the filling. Stir and simmer covered for about 5 minutes. Add half the grated cheese and stir.

Place the turnips in a baking dish and fill them with the filling. Pour about 1 cm of water into the mold. Sprinkle the remaining cheese over the vegetables and bake for 15–20 minutes at 180°C.

Winter salad of yellow turnips, carrots and cabbage

Easy to prepare and delicious to enjoy in winter.

Ingredients:

turnip – 260 g;
grainy mustard;
parsley – 25 g;
cabbage – 260 g;
salt;
carrots – 210 g;
olive oil – 55 ml;
dill – 27 g.

Preparation:

Shred the cabbage. Take a Korean carrot grater and grate the carrots.
Grind the turnips in the same way.
Chop the greens.
Pour oil over vegetables.
Add mustard. Add some salt. Stretch with your hands. Sprinkle with herbs.

Use of turnips: recipes for decoctions and compresses

Let's look at a few recipes for decoctions, compresses and simple mixtures that will help improve your health. This is not a complete list of ways to use turnips, but these are the recipes that are most often used in folk medicine.

Simple turnip broth

Let's take turnips. One small fruit will be enough. It should be finely chopped;
Place the chopped turnips in boiling water;
After 15 minutes, you need to bring the infusion to a boil and simmer it in this way for another 15 minutes;
After cooling, strain the turnip broth and let it stand for another day in a dark, warm place;
Drink the resulting decoction four tablespoons four times a day.

Turnip for colds

Grind the turnips and leave them for a while so that the root vegetable releases juice;
Filter the juice from the pulp;
Add some sugar;
Take 1-2 tablespoons orally three times a day.

Please note that in this case the dosage should not be exceeded. Otherwise, the benefits and harms of turnips for the body may change places. You will cure a cold, but several unplanned visits to the toilet will be guaranteed.

Turnip for gout: compress

The turnips need to be thoroughly boiled and ground to a fine porridge. After this, wrap the resulting porridge in gauze. Apply the resulting pad to the gout before bed for a couple of hours every day.

Vegetable soup with chicken broth

Try making a vegetable soup that the whole family will approve of.

Ingredients:

onion – 1 pc.;
potatoes – 420 g;
flour – 2 tbsp. spoons;
turnip – 550 g;
chicken – 650 ml;
carrots – 210 g;
dill – 25 g;
water – 1100 ml;
white beans – 110 g canned.

Preparation:

Turnips and potatoes will be needed in the form of cubes. Carrots - in rings.
Cover the chicken with water. Boil for an hour. Get the meat. Throw chopped vegetables into the resulting broth. Boil for half an hour.
Cut the meat. Return to broth. Throw in the beans. Sprinkle with chopped dill. And add chopped onion.
Dilute the flour in a small amount of liquid and pour into the broth. Mix. Sprinkle with spices and pepper. Add some salt. Boil for five minutes.

Recipe for cooking turnips in a slow cooker

Turnips are used to make main courses and desserts. For children, you can prepare this root vegetable with apples. Cut the turnips into cubes and simmer for 10 minutes. Then add chopped apples and sugar to taste. After 20 min. you can enjoy a delicious dessert. Grind the mixture in a blender to make a puree. It is suitable for children of the first year of life.

To make the dish more healthy, cook turnips with prunes. Boil these ingredients separately. Add milk and sugar, cook in the “Stew” mode for 10-15 minutes.

Vegetable stew is perfect for dinner. If desired, you can add any vegetables to the dish.

Preparation:

Cut the turnips, potatoes and carrots into cubes, finely chop the white cabbage. Boil the turnips for 10 minutes. in the “Steam” mode.
Add all other ingredients to the root vegetable. Pour in 100 ml of water, vegetable oil, add salt and pepper. Cook in the “Stew” mode for 30-40 minutes.
In 10 min. Add green peas before the end of the program.

Serve the stew warm with meat dishes.

Turnip porridge - simple and tasty

A very tasty white turnip recipe.

Ingredients:

salt;
turnip – 2 pcs.;
turmeric;
oil – 1 tbsp. olive spoon;
sugar.

Preparation:

Add salt to the water and add the chopped vegetable. Drain the water.
Crush with a masher. Sprinkle turmeric. Stir. Sweeten and mix.

Turnip salad

For children from one and a half years old, the options for turnip dishes become much larger. For example, we can already offer it to the baby in its raw form, preserving all the beneficial properties of this root vegetable.

So, for turnip salad we need 100 g of turnips, 1 boiled egg, a little 10% sour cream and a pinch of salt. Cut the vegetable into thin strips, mash the egg with a fork, season with 1 tablespoon of sour cream and add salt. Salad ready! It has a light, pleasant taste, which is spiced up by the crispy turnips.

Turnip stewed with meat

A hearty and nutritious cooking option.

Ingredients:

turnip – 1500 g;
black pepper;
water – 2 tbsp. spoons;
carrots – 230 g;
oil – 120 ml;
meat – 950 g;
onion – 1 pc.

Preparation:

Chop the piece of meat into strips. Fry in a frying pan, pre-filled with oil.
Place the onion in half rings. Add carrots in strips. Simmer for a quarter of an hour.
Chop the turnips. Throw the resulting straw into the meat. Add some salt. Sprinkle with pepper and stir. Pour in water. Cover with a lid and simmer for half an hour.

Peasant soup recipe

This variation of cooking has been around for many years.

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Ingredients:

sunflower oil;
black pepper;
water – 1750 ml;
parsley;
vinegar;
toast;
salt;
potatoes – 4 pcs.;
bell pepper – 1 pc.;
garlic – 3 cloves;
laurel;
turnip – 2 pcs.;
onion – 1 pc.;
cream – 230 ml.

Preparation:

Throw the chopped turnips into the water. Add chopped potatoes. Pepper and add bay leaf. Add some salt. Boil for half an hour.
Pour oil into a frying pan and fry chopped onion with garlic cloves. Fry. Pour in a little vinegar. Simmer for three minutes.
Puree half the vegetables. Mix the remaining with chopped parsley and fry. Pour in the cream. Beat.
Cut the pepper into strips.
Using a special ring, place turnip puree and potatoes in the center of the plate. Pour in soup. Remove the ring. Place bread on the puree and sprinkle it with bell pepper.

The puree soup is tasty and fast: even a master will appreciate it

Creamy

turnip - 2;
potatoes - 1;
onion - 1;
garlic;
cream or full-fat milk - 200 ml;
salt pepper.

Peel the turnips and potatoes, cut them and cook.
Chop the onion and garlic and add to the mixture.
Cook for 15 minutes until the turnips are done.
Salt, pepper, add cream or milk, mix with a blender and put on gas again for 2-3 minutes.
Serve with greens.

Cheesy

turnip - 2;
carrots - 1;
onion - 1;
Cheddar cheese - 200 gr;
celery stalk - 1;
bell pepper - 1;
butter;
sunflower oil;
white bread croutons;
spices.

Peel the vegetables, cut them as desired, place in boiling water and cook for approximately 25 minutes. Peel the onion, chop as desired and simmer in butter until soft. Add the onion and grated cheese to the vegetables and, without draining the water, mix with a blender until creamy. Cook for a couple more minutes. Place celery and pepper in heated oil for 10-15 minutes (until ready). Serve the soup in portions, sprinkled with pepper, celery and croutons.

Ingredients

2 tablespoons olive oil, a little for garnish;
1 onion;
2 cloves of garlic;
680 g turnips;
220 g sweet and sour apples (Grenny Smith apples are best) a little for decoration;
2 tablespoons brown sugar;
1½ teaspoons salt;
¾ teaspoon ground black pepper;
¾ teaspoon ground cinnamon, a little for decoration;
950 ml chicken or vegetable broth;
3 tablespoons heavy cream, a little for decoration.

Preparation

In a large saucepan or sauté pan, heat the oil over medium heat. Add the diced onion and chopped garlic and fry, stirring, for about 5 minutes.

Peel the turnips and apples and cut into small pieces. Place them on top of the vegetables, add sugar, salt, pepper, cinnamon and cook for a couple of minutes.

Pour in the broth and bring to a boil. Reduce heat, slightly cover the pan or saucepan with a lid and simmer for about 20 minutes. The turnips and apples should be soft.

Remove from heat and puree the soup with a blender. Add cream and mix thoroughly. Ladle the soup into bowls, garnish with cream, butter and small pieces of apples and sprinkle with cinnamon.

Pork salad with turnips and apples

An interesting salad in taste that deserves to take pride of place on the holiday table.

Ingredients:

jelly – 3 tbsp. spoons of apple;
black pepper;
cumin – 1 teaspoon;
salt;
pork – 550 g;
parsley – 5 g;
olive oil – 120 ml;
cheese – 210 g soft;
lettuce – 1 piece;
onion – 1 pc.;
turnip – 1 pc.;
mustard – 2 tbsp. spoons;
apple – 1 pc.;
apple cider vinegar – 50 ml.

Preparation:

Beat off the chopped pieces of meat. Mix jelly (half) with caraway seeds. Coat the meat and fry.
Soak diced onion in water. Pour vinegar into mustard and add jelly. Beat. Salt and sprinkle with pepper. While beating the mixture, pour in the oil.
Cut the cooled meat. Drain the liquid from the onions and add to the meat. Tear the salad. You will need apples, cheese and turnips in the form of cubes.
Mix all products. Pour over the sauce. Stir and sprinkle with parsley.

Turnip soup

You can vary the recipe for this soup in different ways, preparing either a completely dietary dish, or a more satisfying and dense one.

Ingredients

Turnip – 500 g
Potatoes – 400 g
Cauliflower – 300 g
Cream 20% - 1 tbsp per plate
Salt, spices - to taste

Preparation

We wash the vegetables, peel them, cut them into cubes and set them to boil, pouring one and a half liters of potatoes first. When it is half cooked, add turnips and cauliflower to the pan. Salt and add spices as desired.
As soon as the vegetables are cooked, grind them with an immersion blender and serve immediately. In the bowls, sprinkle the soup with chopped herbs and add cream.

As you can see, this option can rightfully be considered absolutely dietary. But you can “compact” it by boiling vegetables in chicken broth and adding boiled finely chopped poultry to the soup after chopping. Also, if you are not against roasting, you can add sauteed onions and carrots to the soup along with broccoli and turnips - this will make the taste brighter and richer. We chop them with other vegetables. Before serving, this soup can be sprinkled with grated cheese at the rate of 1 tsp per plate.

Turnips generally go well with cheese. In the next dish we will prepare it for children and adults with a crispy crust.

Hawaiian pickled vegetables

Hawaiians usually serve this dish with any food.

Ingredients:

sugar – 0.6 cups;
turnip – 3 large fruits;
vinegar - 0.5 cups;
carrot – 1 pc.;
salt – 2 tbsp. spoons;
bell pepper – 1 pc.

Preparation:

Cut the chopped vegetables lengthwise into slices. The thickness should be three centimeters. Pepper - strip width is five millimeters and length is five centimeters.
Mix vegetables and add salt. Wait an hour. Drain the resulting juice. Place in jars.
Pour vinegar over sugar and boil until the crystals are completely dissolved. Cool and pour over vegetables.

Do not use wilted and overripe turnips for cooking - they are bitter. Use fresh, young root vegetables. But if the vegetable still tastes bitter, then you should pour boiling water over it - this will help the bitterness go away.

Turnip as a medicinal plant

Turnips have twice as much vitamin C as lemons or oranges. It also has a high content of vitamins A, B1, B2, B5, PP, carotene, potassium, calcium, phosphorus, magnesium, iron, sodium, sulfur, manganese and iodine. It contains an extremely rare element in plants - glucoraphanin, which has anti-cancer and anti-diabetic properties.

Its medicinal properties have been known since ancient times. Turnip helps cleanse and disinfect the blood, break down stones in the kidneys and bladder, helps fight infection, skin diseases and treat bronchitis, diseases of the heart, liver, bones and joints, and the gastrointestinal tract.

In the past, its juice was used as an analgesic, sedative and expectorant; it was used to treat rickets in children and vitamin deficiency.

Nowadays, turnips have found use as a dietary product recommended for baby food and for patients with diabetes and obesity. It is effective for intestinal diseases. Due to its low calorie content, turnips have become the basis of many diets.