Dishes from turnip: delicious, satisfying and useful

Dishes from turnips contain a lot of substances useful for our body, in particular starch, pectin, sucrose, fructose, organic acids, iron, magnesium, calcium and potassium salts, vitamins (especially rich in turnip vitamin C). And this root crop itself has served people for more than 4 millennia, and only a few cultures can overtake it by this characteristic.

Snack foods from turnips

Weight sandwich. Pack a piece of processed cheese (100 g) with chopped herbs (1 tablespoon) and softened with butter (2 tablespoons) so that you get a homogeneous mass without lumps. Clean, wash well 2 turnips and cut them into thin thin slices. Turn the turnip plates into bread slices, and lay the cheese filling on top. Decorate the snack can be chopped nuts or fresh berries.

Salads from turnips

Turnip with mushrooms. Brush, rinse and slice fresh mushrooms (250g), then fry them in a frying pan with vegetable oil . Boil turnips (50 g) and carrots (50 g), then grate the grater large. Cut the salted cucumber finely. Mix all ingredients, which consists of turnip salad with mushrooms, salt, add fresh herbs (onion, mint, coriander or parsley). Dressing for this dish will serve as vegetable or olive oil.

The first dishes from turnips

Soup. Separate the turnip (2 pcs.) From the leaves. Wash up the water and chop it up. Purified turnip and carrots (1 piece) should be cut into strips. Perlovka (2 tablespoons) rinse, soak for a couple of hours, then pour water and put on fire. After boiling in a saucepan of water, throw to the barley carrot, turnips, tops, salt. Bring the soup back to the boil again, and then insist the dish under the lid for at least 20 minutes. Serve with vegetable oil.

Soup with turnips and croutons. Vegetables (3-4 pieces), clean, wash, cut into small cubes and throw into a pot of water. Boil until softened root. On the sieve, fold away the turnip and pour cold water over it to remove any possible bitterness. Now put the turnip into a saucepan with boiling meat broth (1.5 liters) and cook until ready. At the very end of the cooking, sprinkle the soup with salt, spices, butter (30 g). A few slices of wheat bread (8-10 pcs.) Soak in milk, after which immediately fry in a pan lightly. The resulting croutons are cut into cubes or slices and served to a soup in a separate bowl.

The second course of turnips

Approximately half the thickness of the root vegetable on the peeled vegetable. Turn the turnip into a saucepan, pour it with water (cold) so that the liquid hardly covers it, and boil until soft.

Head onion, finely chopped, fry in a deep frying pan or in a saucepan. Add rice here (half a cup) and fry for another ten minutes. Now pour the decoction into the frying pan (1-1,5 l), cover and bring the rice to the ready. When it is cooked, add to it the cut egg, which was hard-boiled, chopped parsley and mix. Turn the turnip from the pan, cool it, with a spoon, carefully take out the core, so that the thin walls remain. Fill the cavity with minced rice, sprinkle with grated cheese, sprinkle with vegetable oil and bake into a heated oven until a cheese ruddy crust appears. The dish should be served well with a sour cream or sour cream sauce.

Cutlets. Cook the soft turnips (500g) and make mashed potatoes with a crush. Finely crumble the wheat bread (150-200g) and mix with turnips. Now put in half a cup of milk (hot). Mix the mass, cool a bit, add eggs (2 pcs.), Flour (a couple of table spoons), a mixture of fat and vegetable oil (3 tablespoons), roasted onion (2 heads). Add salt. Form the cutlets, roll them in flour or breadcrumbs and fry in fat or vegetable oil. A more dietary variant of making cutlets from turnips is quenching them in sour cream or baking in an oven.