Table of contents:

The Use Of Turnips In Cooking
The Use Of Turnips In Cooking

Video: The Use Of Turnips In Cooking

Video: The Use Of Turnips In Cooking
Video: How To Cook Turnips 2023, December

Read the previous part - The use of turnips in medicine

turnip dishes
turnip dishes

By its nutritional properties, turnip belongs to the number of valuable vegetable crops. Its root crops accumulate up to 9-16.9% of dry matter. Turnip contains a lot of sugars (4.0-8.9%), proteins (0.8-2.0%), as well as fiber (1.1-1.4%) and pectin substances (0.9-1, 7%). In addition, the content of ash elements in it reaches 0.6-0.8%.

There are vitamins: B1 (0.08-0.12 mg per 100 g), B2 (0.03 mg per 100 g), B6 (0.09 mg per 100 g), PP (0.6 mg per 100 g), pantothenic acid, and in root vegetables with yellow flesh, in addition, carotene.

In terms of vitamin C content (up to 60 mg per 100 g), it surpasses carrots, beets, tomatoes, onions.

Turnip is rich in potassium (338 mg per 100 g), as well as a lot of calcium (77 mg per 100 g), magnesium (40 mg per 100 g), phosphorus (34 mg per 100 g), iron (0.6 mg per 100 g). Turnip also contains enzymes: peroxidase, catalase and invertase.

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The special smell of turnip is caused by essential oils, mainly mustard oils, which in combination with phytoncides determine the bactericidal properties of turnips. The seeds contain 33-45% fatty oil and a small amount of essential oil. Fatty oil is composed of linoleic, linolenic and other unsaturated fatty acids and is used as a food product. Sinegrin glycoside, which is also a strong bactericidal agent, gives turnips a slightly bitter taste. The leaves contain up to 2.9-3.1% proteins and up to 90 mg per 100 g of vitamin C.

The chemical composition of turnip varies quite significantly depending on the areas of its cultivation. In the Northern region, the amount of sugar, ascorbic acid and protein decreases in comparison with the Central and Northwest.

Turnip is eaten raw, boiled, stewed, steamed, fried or stuffed throughout the year, since its roots are very well stored all winter.

Raw turnip is slightly bitter. To remove bitterness, it is scalded with boiling water before use. Back in the Middle Ages, it was noted that "… poorly cooked turnip is the cause of painful labor."

Turnip, boiled until semi-soft, stuffed with semolina porridge or boiled rice with apples, is a dish that is useful for almost every person. Steamed and fried turnips stuffed with semolina, rice, apples are also good.

Not everyone likes its juice because of its specific taste. To eliminate this effect, you can add to it up to 25% of any juice from berries (currants, raspberries, cranberries) or other vegetables (carrots, beets, spinach, etc.). It is recommended to prepare a fresh portion of juice each time before drinking.

Here are a few dishes that require turnips to cook.

Turnip salad

Turnips - 100-120 g, 1/2 egg or 20 g of cucumbers, 30 g of sour cream or 10 g of vegetable oil, 3 g of vinegar (three percent), 15 g of onions, greens.

Peel the turnips, cut into thin strips or slices, season with sour cream, salt (you can add pepper), decorate the salad with slices of boiled egg, finely chopped herbs. Instead of sour cream, salad can be seasoned with vegetable oil or chopped onions, sautéed in vegetable oil.

Turnip salad with apples and carrots

200 g turnips, 2 carrots, 2 apples, 1/2 lemon, sugar to taste.

Wash and peel turnips and carrots, finely grate or chop in a food processor, add chopped apples, sugar to taste, stir, drizzle with lemon juice. You can fill with sour cream.

Carrot salad with turnips

150 g carrots, 150 g turnips, a glass of sunflower seeds.

Boil carrots and turnips until tender. Wipe the unpeeled seeds with a damp cloth and heat in a frying pan so that the shell is warm and the kernel remains cold. Grind the seeds in a coffee grinder and boil in two glasses of boiling water. Boil for no more than 3-4 minutes, then put on a sieve. Cool the liquid slightly and mix with mashed carrots and turnips.

Carrot and turnip salad

60 g carrots, 40 g turnips, 20 g apples, 10 g lemon, 10 g kefir, 5 g parsley, salt, sugar.

Wash, peel, rinse carrots, turnips and apples. Grate the carrots with fine holes. Cut the apples into strips or grate them with large holes. Wash the parsley and chop finely. Combine kefir with lemon juice and seasonings to taste, add to the salad and mix.

Baked turnip salad

3-4 medium-sized roots, 1 onion, 3-4 tablespoons of vegetable oil, salt and pepper to taste, herbs.

Peel the turnips, bake in the oven until soft. Cut the chilled turnip into thin slices. Add finely chopped onion, salt and pepper, pour over with vegetable oil, sprinkle with dill.

Decoction of vegetables

1 carrot, 1 turnip, 1/2 leek, 1/2 onion, 1/2 parsley or parsnip root, 1/2 celery root, 1/2 medium cauliflower, 5 liters of water. The more varied the set, the tastier the broth.

Pour boiling water over the peeled and washed vegetables, add salt, bring to a boil and cook over low heat for 10-15 minutes. Turn off the gas and leave it warm for 20-25 minutes. Strain the broth and use for making soups, and vegetables for main courses.

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Peasant soup

100 g cabbage, 100 g potatoes, 30 g turnips, 30 g carrots, 10 g parsley, 20 g onions, 20 g tomatoes, 10 g butter, sour cream, salt.

Cut the roots into slices, cabbage - 2-2.5 cm checkers, potatoes - into cubes, onions and tomatoes - chop. Put cabbage, potatoes, sautéed roots in boiling water and cook for 20-25 minutes on low heat with the lid closed. 5 minutes until tender, add chopped tomatoes and salt to taste. Serve with sour cream and herbs.

Vegetable cream soup

100 g of potatoes, 1 carrot, 100 g of cauliflower, 100 g of turnips, 1 tablespoon of green peas, 10 g of wheat flour, 0.5 l of milk, 0.3 liters of vegetable broth, 100 ml of cream or 25 g of butter.

Peel and cut potatoes, carrots and turnips into small slices, disassemble the cauliflower into separate shoots. Cook the vegetables until cooked and rub through a sieve with warmed green peas. Combine with milk sauce, dilute to the required consistency with hot vegetable broth, cook for 5 minutes and leave for 10-15 minutes. Serve with hot cream or butter.

Fresh cabbage soup without potatoes

150 g cabbage, 30 g carrots, 20 g turnips, 10 g parsley root, 20 g onions, 40 g tomatoes, 10 g fat, 15 g sour cream, herbs.

Cut carrots, turnips, parsley and onions into slices and sauté with fat. Cut the cabbage into squares. If the cabbage and turnips are bitter, they should be scalded with boiling water and put on a sieve. Put cabbage in boiling broth (or water) and cook for 7-10 minutes, add browned vegetables and cook for another 5 minutes. Put spices (stalks of dill, parsley, etc.), salt, tomato slices and let it brew for 20-25 minutes. The cabbage should be softened but still firm. Serve cabbage soup with sour cream and herbs.

Turnip with cream

300 g turnips, 2 tablespoons butter, 1/2 cup cream, salt and sugar to taste.

Cut the turnip roots into cubes, boil and discard in a colander. Then lightly simmer in butter and pour with heavy cream or non-sour sour cream.

Steamed mint turnip

5 medium turnips, 1 tablespoon vegetable oil, 1 teaspoon dried mint leaves, 1 teaspoon dried raspberry leaves, 2 cups water.

Rinse the unpeeled turnip thoroughly, cut it into 4-6 pieces depending on the size, add dry mint and raspberry leaves, add hot water, bring to a boil, cook for 5-6 minutes, and then leave warm for 20 minutes. Peel the finished turnip, put on a dish and pour with a mixture of decoction with vegetable oil.

Turnip stew with apples and raisins

150 g turnips, 150 g apples, 20 g butter, 2 tablespoons of raisins.

Peel the turnips, chop finely and simmer in butter until half cooked. Add fresh apples, raisins, cut into strips and cook until tender.

Turnip baked in sour cream

150 g of turnips, 2 tablespoons of sour cream, 20 g of onions, 5 g of herbs.

Peel the turnips, put on a baking sheet with a little water, bake until semi-soft, cool, cut into thin slices, add finely chopped onions, salt, pour in sour cream and stir. When serving, sprinkle with finely chopped dill or parsley.

Vegetable stew

200 g potatoes, 100 g cabbage, 100 g carrots, 50 g turnips, 40 g green peas, 10 g butter, 2 tablespoons of sour cream.

Cut the carrots and turnips into cubes, pour over hot milk and simmer until half cooked. Then add small sliced potatoes, finely chopped white or cauliflower, butter and continue simmering for 20-25 minutes. 10 minutes before being ready, put green peas and sour cream in the stew.

Turnip stuffed with eggs

Turnips - 300 g, eggs - 2 pcs., Butter - 2 tablespoons, grated cheese - 50 g, salt to taste.

Boil the peeled turnips until half cooked, remove the core. Chop the removed pulp, bring with butter until tender and add finely chopped eggs. Fill the turnips with minced meat, sprinkle with grated cheese on top, add butter and bake in the oven. Serving on the table, pour over sour cream sauce.

"Round, but not the sun, sweet but not honey …":

Part 1. Cultivation of turnips: agricultural technology, seed preparation, sowing, care

Part 2. Biology of turnip development and its relation to environmental conditions

Part 3. Use of turnip in medicine

Part 4 The use of turnips in cooking