Lenten turnip dishes
Don't think it's ridiculous
Turnip is a very valuable and healthy product, consumed by people for 4000 years, but recently undeservedly forgotten. In Rus', turnips were the staple food of peasants. This was the case until the 18th century, and then it was replaced by potatoes.
Meanwhile, turnips are considered a dietary product due to their low calorie content, but contain a lot of macro- and microelements. Daily consumption of just 200 g of turnip will fully provide the body with the necessary vitamins and minerals.
And you still doubt whether to consume it or not?
Turnip dishes are tasty and healthy. Of course, we won’t encourage you to cook this with turnips, onions and butter.
There are many other recipes, much more delicious, which we will tell you about.
Lenten soup with turnips and potatoes. Video recipe
It is very simple to prepare - add turnips to any lean soup, and the ordinary soup turns into a spicy one. But if this advice does not suit someone, cook according to the classic recipe.
Ingredients:
- Potatoes – 4 pcs.
- Turnip – 1 pc.
- Carrots – 1 pc.
- Onion – 1 pc.
- Vegetable oil – 2 tablespoons
- Dried herbs (dill, parsley) - 1 teaspoon each
- Fresh parsley
- Salt – 1 teaspoon
- Bay leaf – 2 leaves
- Rice – 3 tablespoons
- Water – 1.5 l.
Preparation:
- Finely chop onions and carrots, and dice potatoes and turnips. Fry the onions and carrots over high heat for 5 minutes, stirring occasionally. Bring water to a boil in a saucepan, add potatoes and turnips, add salt, cover with a lid and cook for 5 minutes.
- Then add the roast, dried herbs, bay leaves and rice to the pan, cover with a lid and cook for another 5 minutes over medium heat. Before serving, decorate each plate with a sprig of fresh parsley.
KBJU per 100 g: proteins – 0.66; fats – 0.94; carbohydrates – 5.58; calorie content – 33.2.
Video:
Lenten turnip dishes: Slavic vinaigrette
This is the same salad, but more delicious than the one we talked about at the beginning of the article.
Ingredients:
- Beets – 1 pc.
- Turnip – 1-2 pcs.
- Carrots – 1 pc.
- Potatoes – 1 pc.
- Red onion – 1 pc.
- Green peas – 1 can
- Sauerkraut – small cup
- Unrefined vegetable oil – 1 cup
- Vinegar – 2 teaspoons
- Fresh herbs - dill
- Ground black pepper
- Salt – 2 teaspoons
- Sugar – 2 teaspoons
Preparation:
- We put peeled vegetables to cook in different pans: carrots with turnips cut into several parts - in one pan, potatoes cut into pieces - in another pan. We salt the vegetables. Cut the beets into four parts and cook in a third pan. Add sugar to turnips, carrots and beets.
- While the vegetables are boiling, cut the onion into cubes, dill - not very finely, cut the cabbage several times so that it is not long. As they are ready, we also cut the vegetables into cubes: first the potatoes, then the carrots, and then the turnips, and last we cut the beets. Pour oil over the chopped beets, and in addition to oil, add vinegar to the potatoes, carrots and turnips.
- Place potatoes, carrots, turnips, sauerkraut, onions, green peas, dill in a large bowl. Salt, pepper, sprinkle with vinegar, oil and mix. Add the beets last and mix everything thoroughly again.
Garnish each serving with green peas and dill. A tasty, lean, healthy and beautiful vinaigrette is ready! This is not turnips and onions.
KBJU per 100 g: proteins – 1.85; fats – 0.12; carbohydrates – 9.83; calorie content – 46.65.
Video:
Dish “Simpler than steamed turnips”
An experimental dish that answers the question “What is the fastest way to cook turnips?”
Product List:
- Greens for decoration
- Vegetable oil
- Salt.
We will boil, bake, fry and steam turnips.
- First we will cook the turnips. We cut off the tail and stalk of the washed turnip; we do not peel the turnip - we will boil it in the skin, put it in a saucepan and pour in enough water to cover the vegetables. Salt, cover with a lid and put on fire. The turnips will be cooked in about 19 minutes. Cut into slices, decorate and serve.
- We bake turnips. We also cook in the peel, cutting off the tail and stalk from the turnip. Place the turnips in a preheated oven and keep at 240 degrees for 16 minutes. We clean the turnips, cut them and decorate with herbs.
- To fry, turnips must be peeled and cut into thin strips. Heat a cast-iron frying pan with a thick bottom well, pour in oil, add turnips, salt and fry for 11 minutes, stirring constantly. Place the finished turnips on a plate and decorate.
- And finally, we will steam the turnips in a double boiler. We don’t clean the turnips, but only cut off the tail and stalk. Steamed turnips will be ready in 23 minutes. Serve whole.
So, it turns out that lean turnip dishes can be prepared most quickly by frying. Do we really have to redo the proverb and now say “Easier than fried turnips”?
Video:
Turnips are one of those root vegetables that have as many cooking methods as potatoes. Turnips can be boiled, steamed, fried, baked and cooked in a slow cooker. The dish can consist of only one turnip, or can be combined with ingredients such as meat, cheese, mushrooms, onions, tomatoes, carrots and even honey. You can find a large number of different cooking recipes, among which you will definitely find one that suits you personally. The benefits of turnips for the human body cannot be ignored, so this root vegetable should be consumed as often as possible.
Turnips, of course, can be classified as root vegetables that are beneficial for the human body. It is rich in vitamins and microelements. Probably few people know that turnips contain much more vitamin C than lemons or oranges. By including dishes from it in your diet, a person can compensate for the lack of iron, iodine, sodium, phosphorus, manganese and sulfur in the body.
Turnips also contain such a rare element as glucoraphanin, which resists diabetes and cancer cells. In addition, the root vegetable is recommended for consumption by people who have problems with the respiratory system, including asthma and even tuberculosis. Turnip helps relieve swelling in kidney diseases. Boiled turnips help normalize metabolic processes. If you include it in the menu regularly, you can strengthen muscles and bone tissue. When you have a cold, cough or bronchitis, it is good to drink turnip broth and gargle with it.
It is difficult to overestimate the benefits of this root vegetable for humans, and once upon a time people knew this and gave it to the root vegetable. Turnip was the main vegetable in the diet, but, unfortunately, today it has been practically forgotten, by the way, completely undeservedly. Turnips cannot be compared with other vegetables we often use. We invite you to consider some recipes from this healthy vegetable.
Making a side dish like fried turnips is quite simple. This simple and healthy dish can be compared to potatoes, but unlike potatoes, turnips have a more aromatic and rich taste.
Products:
Before you start preparing fried turnips, you need to prepare all the ingredients present in the recipe: turnips, vegetable and butter, pepper and coarse salt. Next, the turnips need to be washed well, peeled and cut into small slices. Then place it in a saucepan, add water and put on fire. From the moment it boils, cook for five minutes. Remove from heat and drain water.
Heat a frying pan, preferably with a non-stick coating, over heat with butter and vegetable oil. Place boiled turnip slices in it, add salt and pepper. Fry on all sides until cooked, stirring constantly. How long to fry the turnips depends on the thickness of the slices and the intensity of the fire. It is advisable to consume ready-made turnips hot. It can be sprinkled with chopped dill or poured with sour cream.
This light appetizer will be a great addition to the main course.
What we need:
First you need to prepare all the products. Wash the turnips thoroughly under the tap, cut off the top and tail and chop. Also cut off the ends of the onion, remove the skins, wash and, halving, cut into half rings. Place the onion in a bowl with chopped turnips, add sugar and stir.
Sprinkle flour on top and mix well again. Next, you need to take a frying pan, pour vegetable oil into it and put it on fire. When the oil is hot, add the turnips and onions to the pan. Stirring constantly, fry until fully cooked. In twenty minutes, the fried turnips with onions will be ready. About five minutes before it is ready, add salt and mix well. Fried turnips can be served as a side dish for cereals, meat, and fish.
Another recipe for fried turnips cooked with meat. In this recipe, it practically replaces everyone’s favorite potato, so the end result is not only a tasty, but also a healthy dish.
Required ingredients:
Let's prepare all the necessary ingredients for fried turnips with meat and vegetables. Wash the turkey meat, dry it and cut it into small pieces. Wash the turnips, peel and cut into slices. Peel the carrots, wash under the tap and cut into thin strips. Separate the onion from the peel, rinse and chop into small cubes. Separate the garlic from the husk and grate it on a fine grater. Wash the tomatoes, cut out the stems and cut into small cubes. The ingredients are ready, you can start cooking.
Pour vegetable oil into a frying pan and place on fire. First, place the onion in a preheated frying pan and lightly fry it. Then add the meat to the onion, salt, season with garlic and bay leaf and mix. After the meat is slightly fried, add carrots. After about five minutes, place the turnips and tomatoes in the pan, pour in the tomato juice and sprinkle with ground black pepper. Mix all ingredients well and cover with a lid.
Simmer over low heat for forty to fifty minutes. About ten minutes before readiness, sprinkle with finely chopped dill. After cooking, when you try this dish, you will not have a question whether turnips can be fried like potatoes, how tasty and aromatic they turn out.
Turnips cooked in combination with mushrooms make a tasty and healthy vegetarian dish that all your loved ones will definitely enjoy.
Ingredients needed for cooking:
Wash the champignons well. Place in a saucepan, pour water and put on fire. Boil the mushrooms until fully cooked, drain the water and set aside for now. Wash the turnips, cut off the peel and rub through a coarse grater. Place a pan of water on the fire and, as soon as the water boils, pour the grated turnips into it. Boil the turnips for about ten minutes, drain through a colander and leave in it to drain excess water.
You need to take a fairly deep frying pan, pour vegetable oil into it and put it on fire. Once the oil in the pan is hot, place the turnips in it and fry for about ten minutes. While the turnips are frying, you need to finely chop the mushrooms, add them to the turnips, and mix. Fry together for another five minutes. Next, pour one glass of boiling water into the pan, add sugar and ginger, and then add salt.
Mix the contents of the pan very well. After boiling, simmer over low heat for another ten minutes. During this time, dilute the starch to the consistency of rare jelly and pour into the pan with turnips and mushrooms. Mix everything well again and simmer for no more than three minutes. Finally, drizzle with aromatic olive oil and remove from heat. Fried turnips in themselves are healthy, and with the addition of mushrooms the dish will be even more satisfying and nutritious. Turnips with mushrooms are good served with rice or mashed potatoes.
In addition to the fact that turnips can be boiled and fried, they can also be cooked this way; turnips turn out to be especially tasty, juicy and healthy.
Products needed for cooking:
Roasting turnips can be used in any size. It must be washed well, cut off a thin layer of skin and cut into small slices. Place a pan of salted water on the fire and place the turnip pieces in it. Boil the turnips until half cooked. Strain through a colander. Set the broth aside. Prepare a refractory pan, grease it well and sprinkle with breadcrumbs. Layer the turnips in the prepared pan.
Sprinkle each layer with oil and sprinkle generously with grated cheese. In a separate bowl, boil half a glass of turnip broth. Reduce heat to low. Stirring constantly, pour cream and milk diluted with flour into the broth. After the mixture boils, place a piece of butter and sour cream into it.
Stir the prepared mixture thoroughly and pour it over the layered turnips. Sprinkle the top of the turnips evenly with breadcrumbs and cheese. Preheat the oven to a temperature of one hundred and eighty degrees. Place the pan in it and bake for about 35-40 minutes. The turnips should be browned and crusty. Remove the finished turnips from the oven, cool and serve. The fact that turnips need to be included more often in the diet is a well-known fact. And what it will be, fried or baked turnips, depends on your desire.
kalynskitchen.comPeel the turnips, cut into small pieces and place in a bowl. Combine oil, vinegar, thyme, salt and pepper. Pour the resulting mixture over the vegetables and stir.
Grease a baking sheet with oil and place the turnips there in a single layer. Bake at 230°C for 25 minutes. Then turn the turnip pieces over and bake for another 10 minutes. The turnips should soften and brown.
Before serving, season it with salt and pepper and sprinkle with finely chopped parsley.
eatingwell.com Cut the meat into large pieces, the onion into small cubes, and the mushrooms into quarters. Heat the oil in a saucepan, saucepan or casserole over medium heat. Place beef, onions and mushrooms there.
Add finely chopped rosemary, salt and pepper. Stir-fry for about 8 minutes until the meat is browned on all sides.
Add flour and tomato paste and cook for a minute, stirring. Pour in the wine and simmer for another minute. Add turnips and carrots, peeled and cut into large pieces. Add broth.
Bring the contents of the pan to a boil, cover with a lid and reduce heat. Simmer, stirring occasionally, for about 30 minutes. The meat and vegetables should become soft and the broth should thicken a little.
russianfood.com 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.
bonappetit.com Heat 1 tablespoon oil in a frying pan over medium heat. Season the chicken thighs with salt and pepper and place skin side down in the pan. Cook for 10 to 12 minutes, without turning, until the skin is browned and crisp.
Meanwhile, cut the onion into thin strips, and the peeled pear and turnip into small cubes. Transfer chicken to a plate. In the same pan, heat the remaining oil.
turniptheoven.com 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 soup. Add cream and mix thoroughly. Ladle the soup into bowls, garnish with cream, butter and small pieces of apples and sprinkle with cinnamon.
Cut the onion and carrots into small cubes and place in a frying pan with heated oil. Fry, stirring, until golden brown.
Boil water in a saucepan. Peel the potatoes and turnips and cut into small cubes. Place them in boiling water, add rice and salt, cover and leave on medium heat for 5 minutes.
Throw the roast and bay leaves into the pan and cook the vegetables. At the end, add chopped herbs to the soup.
iamcook.ru Pour boiling water over the raisins for 15 minutes. Cut the peeled turnips, carrots and apples into cubes. Turnips and carrots can be grated for...
Pour lemon juice over ingredients. It will not only give the salad a piquant sourness, but will also prevent the apples from darkening.
Drain the raisins and dry the dried fruits with a paper towel. Add raisins, salt, pepper and oil to the salad and mix.
gastronom.ru Cut the peeled turnips into small cubes. Place them in a pan of boiling salted water for a couple of minutes. Drain the turnips in a colander and dry.
Heat half the oil in a frying pan, add the turnips and fry for about 5 minutes. Boil the beets, cool, peel and cut into thin slices.
Lightly fry the nuts and chop them coarsely with a knife. Mix finely chopped parsley and garlic, oil, vinegar, pepper and salt.
Place the greens on a serving platter and arrange the beets and turnips on top. Drizzle dressing over vegetables and sprinkle with nuts.
marthastewart.com Peel the potatoes and turnips and grate them on a coarse grater. Squeeze the vegetables thoroughly to remove excess liquid. Add salt and pepper and stir. You can add other seasonings to suit your taste.
Heat oil in a frying pan over medium heat. Form the vegetable mixture into pancakes and place in the pan. Fry on each side for about 10 minutes. If the potato pancakes start to burn, reduce the heat.
Place the finished pancakes on a paper towel to drain the fat. Sprinkle them with salt before serving.
russianfood.com Finely chop the cabbage, chop the dill and parsley. Salt the cabbage and herbs and remember with your hands. This will make the salad juicier.
Grate the peeled turnips and carrots using a Korean carrot grater. Add turnips, carrots, oil, mustard and salt to the cabbage and stir.
Soak the raisins in boiling water for 10–15 minutes. Then drain in a colander and dry. Peel the turnips and apples and cut into small pieces.
Place prepared ingredients in a bowl. Add cinnamon, nutmeg and cloves and stir. You can use other spices to suit your taste.
Divide the mixture between two roasting pans. Pour 80 ml of water and a spoonful of oil into each of them. Instead of vegetable oil, you can put a piece of butter on top. Place a star anise on top.
Close the pots with lids and place in an oven preheated to 180°C for about 40 minutes. Check the readiness of the turnips with a toothpick: the vegetable should become soft. If you find the dish not too sweet, add honey or sugar to it before serving.
Turnips have undeservedly lost popularity among chefs. This healthy and cheap root vegetable can be added to a variety of dishes - soups, salads, side dishes. The following are the simplest and most delicious turnip recipes.
Ingredients: 8 – 9 pcs. turnips, 60 g butter, a glass of low-fat cream, 1/3 glass of breadcrumbs, 2 large eggs, half a glass of sour cream, rock salt.
The dish is served hot as a side dish.
Ingredients: 270 g of fresh turnips, 320 g of sour apples, 1.5 cups of dark raisins and low-fat cream, 60 g of butter, 2 small. spoons of finely grated lemon zest, ground ginger, cardamom and cloves on the tip of a knife.
Ready oven-baked turnips can be served as a healthy dessert if you add natural bee honey or regular sugar to it.
Ingredients: half a kilo of turnips, 220 g of onions, 2 tbsp. spoons of wheat flour, 90 ml of refined oil, 1 small. a spoonful of granulated sugar, the same amount of salt.
Ready fried turnips are served as a side dish for meat or fish. It also goes great with crumbly porridges.
Ingredients: 4 pcs. turnips, 6 - 8 tbsp. spoons of purified water, table salt to taste. Let’s take a closer look at how to prepare a simple, quick turnip dish.
The finished steamed turnips are poured with melted butter and served.
Ingredients: large turnips, 130 g of fresh mushrooms, onion, 75 g of butter, 90 ml of medium-fat sour cream, fine salt. How to deliciously cook turnips with mushrooms is described below.
The turnips go into the oven for another 25 minutes. For lunch, the treat is served hot.
Ingredients: 430 g chopped champignon caps, 1 tbsp. dry white wine, 1 tsp. chopped fresh garlic, 2 tbsp. l. butter, soft cheese and chopped fresh parsley, a sprig of thyme, 4 tbsp. half rings of onions, 230 g of medium potato slices, 170 g of peeled and thinly sliced turnips, half a glass of grated hard cheese, salt, 1/3 tbsp. heavy unsweetened cream.
The casserole is prepared for about an hour in the oven at medium temperature.
Ingredients: 230 g of young cabbage, fresh turnips, 180 g of carrots, half a bunch of fresh parsley and dill, salt, 60 ml of aromatic oil.
A small amount of sweet mustard will help make the taste of the finished dish more interesting.
Ingredients: half a kilo of chicken breast, 180 g of turnips, half a sweet pepper, onion, carrots, a couple of bay leaves, salt, a mixture of peppers.
Turnip soup is served hot with fresh herbs.
Ingredients: 2 medium turnips, 1 tbsp. l. butter, salt, ground turmeric and granulated sugar to taste.
The treat is served hot as a meal on its own or as a hearty side dish.
Ingredients: 2 large onions, 4 strips of bacon, 1.5 kg beef tenderloin, 1/3 tbsp. sifted flour, 4 - 6 garlic cloves, 4 - 5 tbsp. l. chopped fresh parsley, 2 sprigs of fresh thyme, 2 bay leaves, 3 tbsp. strong meat broth, 1.5 tbsp. dry red wine, 1 tbsp. l. tomato paste, 4 large turnips, salt, freshly ground black pepper, 1/3 tbsp. olive oils.
You can decorate the dish with chopped fresh herbs and grated cheese.
Turnips in this dish will be an excellent replacement for the usual potatoes.
Ingredients: 2 medium potato tubers, 5 standard glasses of purified water, coarse table salt to taste, ¼ small head of cabbage (preferably fresh), 1 pc. carrots, turnips, parsley root, onions and tomatoes, 3 tbsp. l. fatty butter, sour cream, herbs to taste.
The resulting treat is served for lunch with fresh sour cream and chopped herbs.
Ingredients: 3 tbsp. l. apple jelly, half a kilo of pork pulp, 1 small. a spoonful of cumin, half a glass of olive oil, an onion, 2 large spoons of sweet mustard, ¼ tbsp. quality apple cider vinegar, lettuce (1 piece), large turnip, 1 sweet and sour apple, 220 g soft cheese, half a bunch of parsley, salt, freshly ground black pepper.
All ingredients are mixed well and seasoned with the sauce from step four. The treat is served with chopped fresh parsley.
Ingredients: 3 large turnips, medium juicy sweet carrots, yellow or red sweet bell pepper, half a glass of granulated sugar and apple cider vinegar, 2 large spoons of table salt.
You can try the finished snack within a couple of hours, and you can store it in a cool place for 3–4 days.
What could be simpler than boiled turnips? Only turnips stewed and baked. As you understand, today we will talk about this vegetable. Unfortunately, many do not include it in their diet because they do not know how to cook turnips deliciously. We will open the culinary curtain and learn how to prepare healthy and nutritious dishes from it.
How to cook turnips quickly and tasty? Yes, it’s very simple: cook porridge from it. It can be made both sweet and salty. It all depends on your preferences. Unsweetened porridge goes perfectly in taste with pickled cucumbers and cabbage.
If you don't know how to cook turnips, try this recipe. Turnips stewed with vegetables and herbs will be an excellent side dish for lunch or dinner. By the way, this recipe can be prepared in a slow cooker.
This is the easiest way to prepare stewed turnips. You can add your favorite ingredients to this dish, for example, meat, mushrooms, and various vegetables. It will be very tasty.
We offer a recipe for a fortified and very healthy salad with kohlrabi and young turnips. And lime juice and liquid honey will give it a unique aroma and exquisite sweet and sour taste.
Want to turn an ordinary vegetable into a delicious dish? And even with a surprise inside? Prepare the stuffed turnips in the oven. Shall we try?
How to cook turnips for a child? In general, it is not recommended to introduce such a vegetable into the diet of children, but older children will enjoy cabbage soup in pots. And adults will be happy to taste this first course.
