The Use Of Rutabagas In Medicine And Cooking

2024 Author: Sebastian Paterson | [email protected]. Last modified: 2023-12-16 13:47

Read the previous part of the article: Growing turnip: care for seedlings and plants, pests and diseases, cleaning and storage

The use of swede in medicine

For medicinal purposes, rutabagas are consumed both raw and after steaming in the oven or in a Russian stove.

It is advisable to use rutabagas to enhance intestinal motility in case of constipation. In this case, it is recommended to consume 100-150 g of finely chopped raw swede or 250 g of boiled puree 2-3 times a week.

For medicinal purposes, drink a third of a glass of juice three times a day, preparing it each time before drinking. It is especially effective as an expectorant and diuretic. The juice is used to treat burns and pustular skin diseases. Since rutabaga juice has a specific taste, to improve its taste, it is advisable to add a little juice from currant berries, raspberries, cranberries to it.

In folk medicine, rutabagas in the form of gruel are used for poorly healing wounds and ulcers. Seeds pounded in water can be given to children with measles, they rinse the throat and mouth for disinfection.

It should be borne in mind that rutabagas should be used with caution in inflammatory diseases of the stomach and intestines, as well as in renal inflammation. With frequent and abundant use of swede, gas formation in the intestines increases.

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The use of swede in cooking

The sweet, juicy rutabaga pulp can be eaten raw: grated rutabaga along with carrots, apples, etc. season with vegetable oil, sour cream or mayonnaise. In addition, it is prepared baked, stewed, fried, both independently and as a side dish for meat and fish dishes. It is also used to make mixed vegetable vegetarian and meat soups, as well as carrots and white roots. Rutabagas can be used to prepare the same dishes as turnips.

Spicy salad

Medium-sized rutabaga, egg - 2 pcs., Onion, salt, mayonnaise 200 g, herbs.

Peel the rutabagas and grate on a coarse grater. Add chopped eggs and onion, cut into thin strips, add very little salt, add mayonnaise, mix, transfer to a salad bowl, garnish with herbs.

Rutabag cream soup with potatoes and cabbage

500 g of swede, 400 g of potatoes, 300 g of cabbage, 5 tablespoons of green peas, sour cream, salt to taste.

Boil rutabagas, potatoes and cabbage, rub through a sieve and dilute with vegetable broth to the desired density. Before serving, add the grated green peas and season with sour cream.

Milk soup with rutabaga and zucchini

200 g of swede, 0.5 l of milk, 1 small leek, 100 g of zucchini, 1 tablespoon of butter, salt.

Chop the rutabagas and leeks and fry in oil. Put in boiling milk, add zucchini and cook until tender.

Decoction of vegetables, legumes and mushrooms

1 kg fresh cabbage, 2 potatoes, 3 onions, 1 parsley root, 1 celery root, 1 leek, 1 carrot, 1 rutabaga, 1 cup peas, 0.5 cups beans, 2-3 dried mushrooms, 20 g vegetable oil, 2 liters of water.

Finely chop the onions, put in a saucepan, add oil and simmer until golden brown. Pour in water, put whole roots of parsley, celery, carrots, rutabagas, leeks, cabbage, mushrooms, potatoes, pre-soaked peas and beans and cook over low heat until vegetables are ready. If the water boils away, you can add boiling water. Strain the broth, and use the vegetables for a side dish.

Rutabaga with potatoes

400 g rutabagas, 5 medium-sized potatoes.

Cut the washed and peeled rutabaga into cubes, add a little boiling water and cook until half cooked.

Add diced potatoes, season with salt, cook until tender, mash with a crush. Serve the dish garnished with herbs. Can also be used as a side dish.

Beef or lamb stewed with vegetables

1 kg of meat, 2 carrots, 2 parsley roots, 2 rutabagas, 2 onions, 1 kg of cabbage, 6 tablespoons of fat, salt, pepper, parsley or dill.

Beef or lamb pulp, chopped into pieces, beat off, salt and pepper. Chop parsley, carrots, rutabagas, onions and cabbage. Heat a saucepan or stewpan with fat, put a layer of vegetables on the bottom, put meat on top, cover it with a second layer of vegetables and salt. Pour in half a glass of hot water and simmer until soft in a sealed container over low heat for 2-2.5 hours. When serving, sprinkle with chopped parsley or dill.

Rutabaga garnish

Peel the root vegetables, cut into slices, add a little hot water, simmer and cook over low heat, covering the pan with a lid. Instead of boiling, root vegetables can be simmered with the addition of a small amount of water and butter (butter or vegetable). When ready, pour in the dressing made from wheat flour mixed in milk, cooled meat broth or water, add salt and sugar to taste and boil.

Rutabaga with carrots and apples

Rutabaga 50 g, carrots 50 g, apples 20 g, soybean oil 5 g, flour 2 g, parsley or dill 1 g, salt, sugar.

Rutabaga and carrots wash, peel, rinse, cut into cubes, boil in a little boiling water with salt and sugar. At the end of cooking, add peeled and coarsely chopped apples. Grind the soybean oil with flour seared in a pan without fat, dilute with hot broth, pour into vegetables, add salt and sugar to taste. Serve, sprinkle with finely chopped parsley or dill.