Turnip Recipes

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

Read the previous part: Plant turnips in the garden - you will not regret

Turnip root vegetables can be eaten raw (mostly in salads) or after hot cooking: baked, stuffed, as well as in soups, side dishes. I offer several recipes for some turnip dishes.

Turnip in sour cream

Peel the turnips, rinse, cut into cubes, put in a bowl, add 0.5 cups of water, 1 tablespoon of butter, a little salt (to taste), put on fire and bring to a boil, and then continue to cook at low boil 10 -15 minutes.

Make milk sauce at the same time. Add sour cream to the finished milk sauce, stir, pour the turnips over them and continue cooking over low heat for another 15-20 minutes. Serve as a separate dish or as a side dish to roast duck, roast pork or lamb. And sprinkle with parsley.

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For 1 kg of turnips - 3 tablespoons of butter, 2 teaspoons of flour, 1 glass of milk, 3 tablespoons of sour cream, salt and parsley to taste.

Milk sauce. Lightly fry 1 tablespoon of flour with the same amount of butter and dilute with hot milk, pouring it in gradually. Cook the sauce, stirring continuously, for 10 minutes and salt to taste.

For 1 tablespoon of flour - 1.5 cups of milk, 1 tablespoon of butter.

Turnip stew

Cut the turnip into pieces 2.5-3 centimeters long, then cut each piece in turn into slices (into 6-8 pieces); Lightly fry turnips with butter, add meat juice, white meat sauce and simmer at low boil.

Before stewing, some varieties of turnips are put in boiling water and boiled for 5 minutes. With this treatment, bitterness is removed from the turnip. Season the finished turnip with salt and sugar. Serve as an independent dish or as a side dish for meat dishes.

Turnip 200 g, butter or butter margarine 15 g, meat juice 30 g, sauce 100 g, sugar 5 g.

White sauce. Dilute the hot white sauté (see below) gradually with strained broth, stirring continuously so that no lumps form. Cook the sauce for 45-50 minutes at a low boil, stirring frequently with a spatula to avoid burning. Remove foam and fat periodically during cooking. Strain the finished sauce.

Meat broth 1100 g, flour 50 g, butter 50 g.

Hot white sautéing. Pour the sifted flour on a dry, clean baking sheet or frying pan with a layer of no more than 5 cm, and stirring with a spatula, fry on the stove at a temperature of 110-120 ° C. As soon as the color of the flour begins to change, the frying is stopped.

Turnip stuffed with semolina

Peel the turnips, rinse, add hot water and cook until semi-soft. Remove the middle from the cooked turnip and cook, then rub through a sieve, mix with semolina previously cooked in milk, add sugar and butter. Fill the turnips with the prepared minced meat, put it in a greased frying pan, sprinkle with grated cheese, grease with butter and bake in the oven for 20-25 minutes.

For 10 pieces of medium-sized turnips - 0.25 cups of semolina, 1 cup of milk, 1 tablespoon of sugar, 25 g of cheese, 3 tablespoons of butter.

Turnip stuffed with rice and apples

Peel and boil the turnips, core them into a cup, and stuff with boiled rice mixed with chopped apples, sugar, butter and egg. Simultaneously prepare milk sauce (see above), pour over the turnips and bake. When serving, pour over the turnips with oil.

Turnip 150 g, rice 20 g, apples 60 g, sugar 10 g, 0.5 eggs, flour 5 g butter 10 g.

In addition, turnips can be stuffed with meat, rice with mushrooms, minced vegetables with eggs and onions.

I talked about the recipes that are popular in our family. But in the "Explanatory Cookbook" P. A. Andreeva, published in 1897, has recipes for several turnip dishes. I myself have not tried them, but what if they are useful to someone?

Chiseled roots

Cut one turnip, 0.5 celery, 0.5 parsley, 1 head of cauliflower and 5 pieces of asparagus into stars, triangles or other figures and boil in salted water or broth.

Turnip sauce

After cleaning 2-3 large turnips, cut into small root vegetables into quadrangular pieces, wash, dissolve 1.5-2 tablespoons of cow oil or 3-4 tablespoons of vegetable oil in a saucepan, fry 1-0.5 tablespoons of flour in it, stir; dilute 2.5 cups of meat or mushroom broth, let it boil, put turnips, grated nutmeg and, if you wish, fine pepper, stir and, covered with a lid, cook until turnips are fully cooked. Serve with chopped parsley.

And, perhaps, the last thing about turnips. It happens that for some reason the turnip has wilted, or even become flabby, which greatly complicates its processing: it can not be peeled or cut into pieces. And the quality of such pulp will be unimportant. How to be? There is an exit. Do this: put such turnips or turnips (if there are several of them) in any suitable container: a saucepan, glass or plastic jar. But do not stack too tightly, because when the roots get stronger and consolidate in the water, it will be difficult to remove them from there. Fill with tap water. And so that the roots are completely in the water. If they come up, press them down with any weight. In a word, drown. Put the container with turnips in the refrigerator for 2-4 days. The number of days depends on the temperature in the refrigerator.

After this time, the turnip will be as hard as if it had just come from the garden. You also need to remember that if you keep the container with root vegetables in the refrigerator for too long, they will start to rot.

Alexander Nosov, gardener