12 simple dishes of turnips, which diversify your menu

1. Turnip baked with thyme

Ingredients

• 500 g turnip;
• 1 tablespoon olive oil + a little for greasing;
• 1 tablespoon balsamic vinegar;
• ½ teaspoon of dried thyme;
• salt - to taste;
• ground black pepper - to taste;
• a few sprigs of parsley.

preparation

Peel turnips, cut into small pieces and place in a bowl. Connect oil, vinegar, thyme, salt and pepper. Pour the resulting mixture of vegetables and stir.

Lubricate the oil pan and place there turnip in one layer. Bake at 230 ° C for 25 minutes. Then turn the turnip slices and bake for another 10 minutes. Turnips should be softened and browned.

Before serving, season it with salt and pepper and sprinkle with chopped parsley.

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2. Stew with turnips, beef and mushrooms

Ingredients

• 450 g of beef;
• 1 onion;
• 250 g mushrooms;
• 2 tablespoons olive oil;
• a few sprigs of rosemary;
• salt - to taste;
• ground black pepper - to taste;
• 2 tablespoons flour;
• 1 tablespoon tomato paste;
• 120 ml of dry red wine;
• 300 g turnip;
• 1 carrot;
• 900 ml of beef broth.

preparation

Cut the meat into large pieces, onion - small cubes and mushrooms - quartered. In a skillet, a pot or cauldron heat the oil over medium heat. Put back the beef, onion and mushrooms.

Add the finely chopped rosemary, salt and pepper. Cook, stirring, for about 8 minutes, until the meat is browned on all sides.

Enter the flour and tomato paste and cook for a minute, stirring. Pour in the wine and cook for another minute. Put the turnips and carrots, peeled and cut into large pieces. Add the broth.

Bring to boiling contents of the pan, cover and reduce heat lid. Simmer, stirring occasionally, about 30 minutes. Meat and vegetables should be tender and the broth - slightly thicken.

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3. Turnips, stuffed with mushrooms and vegetables

Ingredients

• 2 medium turnips;
• salt - to taste;
• 100 g mushrooms;
• ½ onion;
• 1 carrot;
• ½ bell pepper;
• 1 tablespoon vegetable oil;
• ground black pepper - to taste;
• ground coriander - to taste;
• 50 ml whipping cream;
• 50 grams of cheese.

preparation

Pour into pan turnip, fill well with cold water and salt. Bring water to the boil and cook vegetables 20-30 minutes until soft.

When ready turnip cool, clean it from the skin, cut off the top with a spoon and scrape the pulp. Cut the mushrooms into thin slices and the onions, carrots and peppers - small cubes.

In a frying pan with hot oil fry the mushrooms until golden brown. Add the onion and carrot and sauté 5 minutes. Put the pepper and cook for 5 more minutes.

Add the stuffing with salt, pepper, coriander and cream. Stir and simmer, covered for about 5 more minutes. Pour half the grated cheese and mix.

Place the turnips in a baking dish and fill them with stuffing. The shape of pour approximately 1 cm of water. Sprinkle vegetables remaining cheese and bake for 15-20 minutes at 180 ° C.

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4. Roasted chicken garnished with turnip and pear

Ingredients

• 3 tablespoons olive oil;
• 4 bodryshka chicken with the skin;
• salt - to taste;
• ground black pepper - to taste;
• 1 onion;
• 1 pear;
• 200 g turnip;
• 4 garlic cloves;
• 120 ml of dry white wine;
• a few sprigs of thyme.

preparation

In a frying pan over medium heat, heat the 1 spoon of oil. Grate bodryshki chicken with salt and pepper and place in pan sandpaper down. Cook for 10-12 minutes without turning, until the skin does not become golden and crispy.

Meanwhile, chop the onion into thin strips, and the peeled pears and turnips - small cubes. Transfer the chicken to a plate. In the same pan, heat the remaining oil.

Throw in a frying pan the onion, pear, Turnip and chopped garlic and season with salt and pepper. Cook, stirring occasionally, for 15-20 minutes, until the pears and turnips are not softened.

Pour wine into the pan, add half the thyme leaves and place the chicken skin on top. Cook for about 10 minutes. Wine should almost completely evaporate, and chicken - a good fry. Before serving, sprinkle the dish remaining thyme leaves.

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5. Soup of turnips with apple

Ingredients

• 2 tablespoons olive oil + a little for decoration;
• 1 onion;
• 2 garlic cloves;
• 680 g turnip;
• 220 g sour-sweet apples ( "Granny Smith" apples are best suited varieties) + a little for decoration;
• 2 tablespoons brown sugar;
• 1½ teaspoons of salt;
• ¾ teaspoon ground black pepper;
• ¾ teaspoon ground cinnamon + a little for decoration;
• 950 ml chicken or vegetable broth;
• 3 tablespoons heavy cream spoon + a little for decoration.

preparation

In a large saucepan or skillet, heat the oil over medium heat. Put diced onion and chopped garlic and fry, stirring about 5 minutes.

Peel the turnips and apples and cut into small pieces. Put them to the vegetables, add the sugar, salt, pepper, cinnamon and cook for a few minutes.

Pour the stock and bring to a boil. Reduce heat, cover with a little pot or sauté pan with a lid and simmer for about 20 minutes. Turnips and apples should be soft.

Remove from heat and pyuriruyte soup blender. Add the cream and mix thoroughly. Ladle the soup into bowls, garnish with cream, butter and apples into small pieces and sprinkle with cinnamon.

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6. Vegetable soup with turnip and rice

Ingredients

• 1 onion;
• 1 carrot;
• 2-3 tablespoons of vegetable oil;
• 1½ liter of water;
• 300 g of potato;
• 300 g turnip;
• 3-4 tablespoons of rice;
• salt - to taste;
• 1-2 dried bay leaves;
• a few sprigs of dill;
• a few sprigs of parsley.

preparation

Slice the onions and carrots into small cubes and place in a pan with hot oil. Cook, stirring occasionally, until golden brown.

The pot boil water. Peel the potatoes and turnips and cut into small cubes. Put them in boiling water, add the rice and salt, cover and leave on medium heat for 5 minutes.

Throw into the pot and zazharku lavrushku and cook until cooked rice and vegetables. At the end, add to the soup with chopped herbs.

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7. Salad with turnip, carrot and apple

Ingredients

• 50 g raisins;
• 200 g turnip;
• 150 g of carrots;
• 200 g sour-sweet apple;
• lemon juice - to taste;
• salt - to taste;
• ground black pepper - to taste;
• 1-2 tablespoons of vegetable oil.

preparation

Pour the raisins with boiling water for 15 minutes. Peeled turnips, carrots and apples cut into cubes. Turnips and carrots can grate for Korean carrot.

Pour lemon juice ingredients. He will not only give the salad a spicy acidity, but also will not allow the apples to darken.

Drain the liquid from the raisins and dried fruit dry with a paper towel. Add to the salad raisins, salt, pepper and butter and mix.

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8. Salad with turnips, beets and nuts

Ingredients

• 500 g turnip;
• salt - to taste;
• 6 tablespoons of vegetable oil;
• 500 g of small beet;
• 200 grams of cashew nuts, hazelnuts or almonds;
• a few sprigs of parsley;
• 1-2 garlic cloves;
• 1 tablespoon balsamic vinegar;
• ground black pepper - to taste;
• ½ beam lettuce or arugula.

preparation

Slice the cleaned turnip into small cubes. Dip them in a pan of boiling salted water for a few minutes. Fold the turnips in a colander and dry.

In frying pan, heat half the butter, put to turnips and cook about 5 minutes. Boil the beets until ready, Cool, peel and cut into thin slices.

Lightly fry the nuts and coarsely chop them with a knife. Mix chopped parsley and garlic, butter, vinegar, salt and pepper.

Arrange on a serving dish greens, top to distribute the beets and turnips. Pour vegetable sauce and sprinkle with nuts.

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9. Potato pancakes with turnip

Ingredients

• 450 g of potato;
• 250 g turnip;
• salt - to taste;
• ground black pepper - to taste;
• a few tablespoons of vegetable oil.

preparation

Peel the potatoes and turnips and rub on a coarse grater. Thoroughly wring vegetables to remove excess liquid. Add salt and pepper and stir. You can add other seasonings to your taste.

In a frying pan heat the oil over medium heat. Shape the mixture of vegetable fritters and place in the pan. Fry on each side for about 10 minutes. If the pancakes begin to burn, reduce heat.

Put the ready pancakes on a paper towel to stok fat. Before serving, sprinkle them with salt.

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10. Salad with turnips, cabbage and carrots

Ingredients

• 250 g of cabbage;
• ½ dill beam;
• ½ parsley;
• salt - to taste;
• 250 g turnip;
• 200 g of carrots;
• 2-3 tablespoons of vegetable oil;
• 1 tablespoon grainy mustard - optional.

preparation

Finely shred the cabbage, chop dill and parsley. Salt the cabbage and greens, and remember his hands. So salad is juicier.

Grate peeled turnips and carrots on a grater for Korean carrot. Add the cabbage turnip, carrots, oil, mustard and salt and mix well.

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11. Salad with turnips, cucumber and eggs

Ingredients

• 2 eggs;
• 150 g turnip;
• 150 g of cucumber;
• 1 clove of garlic;
• salt - to taste;
• 1-2 tablespoons mayonnaise or cream.

preparation

Boil eggs Hard-boiled, cool and clean. Rub them on a coarse grater. Slice the cleaned turnip and cucumber in small cubes.

Put the prepared ingredients in a bowl for the salad. Add the crushed garlic, salt, mayonnaise or sour cream and mix.

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12. Turnip with apples and raisins in a pot

Ingredients

• 100 g raisins;
• 200 g turnip;
• 200 g of sweet apple;
• ground cinnamon - to taste;
• ground nutmeg - to taste;
• ground cloves - to taste;
• 160 ml of water;
• 2 tablespoons of vegetable oil or butter, 40 g;
• 2 sprockets of dried anise;
• honey or sugar - optional.

preparation

Soak raisins in boiling water for 10-15 minutes. Then fold in a colander and dry. Peel the turnips and apples peeled and cut into small pieces.

Put the prepared ingredients in a bowl. Add cinnamon, nutmeg and cloves and stir. You can use other spices to your taste.

Spread a mixture of two pots for baking. Pour into each of them 80 ml of water and oil by spoon. Instead of vegetable oil can be put on top of a piece of butter. Top place on the sprocket anise.

Close the lids and place pots in a preheated 180 ° C oven for about 40 minutes. Check readiness turnip toothpick: vegetables should be soft. If a dish does not seem like too sweet, add honey or sugar to it before serving.

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see also

• 11 original dishes of vegetables, which are prepared without the hassle →
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• 10 best recipes lasagna: from classics to experiment →