What to do with turnips recipes. Lenten turnip dishes recipes. Meat with turnips and carrots

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08.07.14

"Grandfather planted a turnip..." This is how Russian begins folk tale, in which the turnip was pulled by a large and friendly company, it grew so huge. In reality, turnips weigh no more than 500 grams. Large specimens are extremely rare. The average size of a turnip is 250-300 grams. As a vegetable and medicinal plant turnip has been known since ancient times. In Rus', turnips were consumed in a variety of ways - eaten raw, baked, stuffed, and cooked into porridge with turnips. Even the expression “Simpler than steamed turnips” appeared, meaning the concept of “cheap”.

Before the advent of potatoes in the 19th century, turnips were one of the main foodstuffs for peasants. Turnips were stored for a long time and served as daily food. The turnips were prepared simply. Today, ancient cookbooks have been preserved where you can find recipes with turnips. Unfortunately, potatoes replaced turnips from peasant tables and today this vegetable is undeservedly forgotten.

Turnips are not sold in retail chains, needless to say, and the root crop is quite rare at the agricultural market. Summer residents and those people who have personal plots, can afford to grow turnips and prepare delicious and healthy dishes from them.

Turnips are an indispensable root vegetable during Lent. Dishes with turnips are satisfying and nutritious, saturating the body with vitamins A and C, potassium, calcium, etc. Ripe turnips have a rich yellow. When cut, you can see the same color, the cut is dry, without signs of juice. Turnips have a sweet-spicy flavor, but the heat should not dominate. If there is bitterness in the taste, the turnip is not ripe, the harvest was early, or the root crop did not have the necessary sugars.

How to cook turnips?

Vegetable caviar is prepared with turnips. Cut turnips, onions, carrots, and garlic into cubes. Onions are fried in vegetable oil, then carrots and turnips are added and fried. Add garlic, tomato paste, salt and pepper to taste. Simmer over low heat, covered, until the vegetables are soft. Vegetable caviar is cooled. When serving, sprinkle with parsley. Served as a snack with Borodino bread.

Turnips are added to salads, combined with apples, carrots, nuts, pumpkin, and cabbage. Salads with turnips must be seasoned with vinegar or lemon juice and a choice of vegetable oil or sour cream.

Snack sandwiches are prepared with sweet turnips. Rye, grain or bran bread is smeared with thick sour cream, cottage cheese or curd cheese. The turnips are cut into thin slices, salted, and placed on bread. The sandwiches are ready.

Okroshka with turnips is a Russian classic. It was not potatoes that were first put into okroshka, but turnips. The root vegetable is boiled. Add mashed with salt green onions, diced boiled eggs and fresh cucumbers. Okroshka is salted and filled with chilled kvass.

Turnips are added to soups. Sauté onions and carrots. The turnips are peeled, cut into cubes, placed in boiling water or broth, adding potatoes, beans, peas, zucchini, tomatoes, etc. Boil until the vegetables are soft. Season the soup with spices and garlic. Served with sour cream and herbs. Puree soups with turnips are prepared in the same way, but with less broth. Grind the soup in a blender bowl, pour it into a saucepan, add broth to the desired thickness, and bring to a boil. The soup is served with slices of fried turnips and sour cream.

Turnips are fried in a frying pan in oil like potatoes. Mushrooms and onions are added for a rich taste. The mushrooms are pre-boiled, cooled, and cut into strips. Turnips are cut into cubes. Fry the turnips until soft and golden brown, add the onions, then after a minute the mushrooms. Salt and pepper everything to taste. Served hot.

Turnips are prepared with millet porridge in pots. Turnips are cut into cubes. Mix with cereal, put the mixture in pots, salt, add a little sugar to taste and butter. Pour in boiling water or hot milk. Cover the pots with lids. Place in the oven, set to moderate, cook until the liquid is completely absorbed. After this, the stove is turned off, the turnips and porridge are simmered for another half an hour, after which they are served. Millet porridge with turnips turns out crumbly and aromatic.
A duck is baked in the oven, first stuffed with turnips. Turnip pieces are fried in a frying pan in oil, salt and pepper. The duck is salted and stuffed with turnips. Coat the duck with sour cream and bake in the oven until done.

Pie with meat, homemade ham and turnips is an old Siberian dish. The dough is kneaded fresh. Place the rolled out dough on a baking sheet. Mix boiled turnips, fried mushrooms, onions, homemade ham and pieces of boiled pork. The pie is covered with a layer of dough, the edges are pinched together, slits are made on the surface and melted heated butter is poured into them. Bake the pie until golden brown.

An airy puree is prepared from turnips and served as a side dish. The turnips are finely chopped, placed in a saucepan, filled with water, salted, and boiled until soft. The broth is drained, butter and warm milk are added, and beaten with a mixer.

Pork, goose, and beef are baked with turnips. Meat products are cut into pieces, mixed with turnips, placed in pots, fried onions, mushrooms or beans are added, poured with broth, and baked until the meat and turnips are cooked.

Turnips are baked with sausages. The turnips are boiled. Sausages are cut into the same slices as turnips. Mix everything, add onion, garlic or garlic arrows, salt to taste, hot peppers or grated horseradish. Pour in sour cream and bake in the oven until golden brown.

The turnips are stuffed with fried mushrooms, placed in a thick-walled bowl, poured with sour cream and baked at moderate heat so that the turnips are well baked and become soft.

Turnip is an incredibly healthy root vegetable, known since the times of Rus'. Housewives used it in different ways: boiled, fried, made jam, preserved it, baked it in the oven. Today, many people have forgotten about this vegetable - and in vain, since it contains a huge amount of useful microelements and vitamins. We will tell you about the easiest turnip dishes to prepare.

Since ancient times, this root vegetable has been valued not only as an ingredient for cooking various dishes, but also how remedy. Unlike expensive medicines and vitamins, turnips are available to everyone. Its advantages include the fact that this product contains a lot useful substances essential for human health.

Contains:

ascorbic acid;
iron;
phosphorus;
calcium;
vitamins of group PP, B2, A.

Turnip is used in the treatment of diseases of the joints, gastrointestinal tract, respiratory system, as well beneficial features Root vegetables help cleanse the blood and kidneys and have a positive effect on the functioning of the digestive system. For example, root vegetables contain cellulose - it helps cleanse the intestines of harmful substances and prevents the stagnation of toxins.

Turnip has the following effects:

Activates the secretion of bile, which helps avoid the formation of stones.
Helps cope with viral diseases.
Relieves pain and inflammation of gums.
When taken regularly, it reduces the risk of cancer.

In addition, turnips are actively used in cosmetology: it makes the skin smooth, hair thicker, and nails stronger. It is enough to eat one root vegetable a day, this will get rid of acne.

However, it is worth remembering that excessive use of turnips can harm the body, especially for those who are prone to heartburn, ulcers or pancreatitis. The juice of this root vegetable is aggressive, so you need to drink it in doses to avoid allergies.

In addition, in its raw form, turnips can lead to an exacerbation of kidney disease, so people who suffer from these pathologies should consume the root vegetable in boiled form.

There are also a number of contraindications for which turnips should not be consumed:

hepatitis;
cholecystitis;
problems with the thyroid gland;
elderly age.

If you have started cooking turnips for the first time, then you should first learn about the nuances of cooking - only in this case will you be able to make the root vegetable soft and prevent the appearance of bitterness, which often happens during cooking. The cooking method and time largely depend on the chosen recipe.

It is also important to prepare the root vegetable itself:

rinse it thoroughly, removing all dirt;
remove leaves and petiole;
peel the skin.

The cooking process itself looks like this:

Pour water into the pan and wait for it to boil.
Place the prepared root vegetable in water.
Cook for about 25-30 minutes.
To check for doneness, prick the turnips with a fork or knife.

In a slow cooker, the cooking process will be slightly different:

Fill the bowl halfway with water.
We cut the turnips into several pieces.
Place the root crop in water.
Cook the turnips for 20 minutes, setting the “Cooking” mode.

Some varieties of turnips may have a slight bitterness, which is very noticeable when cooking, which can naturally ruin their taste. To remove bitterness, before cooking you need to scald the root vegetable with boiling water for 2-5 minutes.

Recipes for delicious and quick turnip salads

You can diversify your daily menu with the help of salads, where turnips are used instead of the usual vegetables.

With apples and carrots

Cooking time: 25 minutes.

Calorie content per 100 g: 78 kcal.

Preparing such a salad will not take you much time, and it will turn out tasty and juicy.

Ingredients:

2 small root vegetables;
1 carrot;
1 apple;
1 tbsp. vinegar;
1 tbsp. oils (you can use either flaxseed or sesame oil);
spices;
1 tsp lemon.

To prepare the salad:

We grate the peeled turnips, just like apples and carrots.
Pour all the ingredients into one container.
Add all the spices and oil, mix thoroughly.
Serve to the table.

With carrots and garlic

Cooking time: 20 minutes.

Calorie content per 100 g: 106 kcal.

The addition of garlic gives this salad a slightly spicy taste. For preparation you will need:

2 carrots;
2 turnips;
several cloves of garlic;
1 tsp lemon juice;
1-2 tbsp. light mayonnaise;
spices and salt.

The preparation is very simple: first we peel the root vegetables, cut out the damaged areas, grate them and pour everything into a container. Add spices, garlic, salt, mayonnaise there. All that remains is to mix everything and serve.

Delicious yellow turnip salad

Calorie content: 125 kcal per 100 g.

This salad of fresh yellow turnips is the leader in the amount of vitamins and microelements, since this root vegetable contains much more vitamin A and carotene than other types of this product. In combination with meat or mushrooms, this salad will become a real cocktail of vitamins and proteins.

Ingredients:

500 g yellow turnip;
300 g of meat (it is better to take veal);
1 onion;
100 g lentils;
200 g pickled champignons;
150 ml sour cream;
1 tbsp. balsamic vinegar;
50 g celery root;
greenery.

First we prepare the lentils: pour them into deep plate, fill with water and remove for now. While it is “soaking”, we peel and cook the turnips, after which we chop them finely. Finely chop the celery and onion, or better yet, grind them in a blender. Fry the selected meat for two minutes - a crust should appear. Place it on a plate, add mushrooms, celery, pour vinegar over everything and leave for 10 minutes. All that remains is to add boiled lentils to the salad and season it with mayonnaise.

Creamy Root Vegetable Soup Recipe

Calorie content per 100 g: 110 kcal.

For preparing tender and healthy dish you will need:

1 turnip (preferably a sweet variety);
1 carrot;
1 onion;
500 g zucchini;
250 ml milk;
200 ml water;
2 potatoes;
salt and seasonings.

The preparation is simple:

Peel all the vegetables, then cut them into pieces and send them to boil in a mixture of milk and water.
After cooking, grind everything in a blender, add spices and salt.

Delicious and satisfying porridge with turnips

Cooking time: 45 minutes.

Calorie content per 100 g: 71 kcal.

You can even make delicious porridge from turnips: they will be nourishing, aromatic and filled with vitamins. For preparation you will need:

300 ml water or milk;
300 g sweet turnip;
100 g rice;
1 tbsp. oils;
optional - sugar or spices.

The preparation of the dish is as follows:

Wash, peel, and finely chop fresh turnips.
Fry the root vegetable for 7-10 minutes under the lid, stirring. Thanks to this action, the turnips will become softer, after which they need to be mashed with a fork.
Place the resulting mass in a saucepan, along with rice, water or milk. Place the container on the fire and cook until the rice is ready.
Add sugar or spices if desired.

Recipe for casserole with cheese in the oven

Cooking time: 50 minutes.

Calorie content per 100 g: 147 kcal.

This is a tasty and simple dish that will appeal not only to adults, but also to children, and it is very simple to prepare, requiring a minimum amount of ingredients.

We will need:

1 root vegetable;
200 ml broth (both chicken and vegetable broth are suitable);
50 g cheese (about 50% fat);
120 ml cream;
1 tsp flour;
salt and spices to taste.

Step-by-step instruction:

For dessert: sweet and healthy jam

Cooking time: 60 minutes.

Calorie content per 100 g: 360 kcal.

Due to the fact that turnips contain many useful microelements, dishes prepared from them will be incredibly healthy. To make jam, we will need the following ingredients:

1 medium turnip;
water;
200 ml honey;
spicy spices.

Making jam is quite simple:

We peel the root vegetable, wash it, and cut it into several pieces.
Soak the pulp to remove the bitterness: first in cold, salty water, then in hot.
Pour the slices of root vegetables into a container and fill them with honey mixture (water and honey in a ratio of 4:1). The main thing is that the liquid completely covers the pieces.
Place the pan with the mixture on small fire and cook. We need to bring the mixture to a boil three times.
Drain the syrup into a separate container and transfer the root vegetable to another pan.
Pour in pure honey so that it covers the root vegetable to the height of three fingers.
Bring to a boil and begin preserving the workpiece.

And to give the dish an even more interesting taste and aroma, each layer should be covered with spicy spices, for example, ginger, vanilla, and cloves.

Tender vegetable stew

Cooking time: 90 minutes.

Calorie content per 100 g: 158 kcal.

If you really love stew, then adding turnips to it will make the dish more “interesting” in taste. We will need the following ingredients:

500 g turnip pulp;
1 kg of potatoes;
400 g cabbage;
1 onion;
2 tomatoes or 5 tbsp. tomato paste;
1 carrot;
4 cloves of garlic;
400 g of meat (you can omit it if you want a lean dish);
spices.

Preparing such a stew is very simple: you need to peel and wash all the vegetables, chop them finely (to remove the bitterness, first scald the turnips with boiling water).

When preparing a stew with meat, pork or beef should first be cut and fried in a frying pan on both sides until golden brown.

Pour all the ingredients into a cauldron, pour in the tomato paste mixture, add garlic, salt and seasonings, cover with a lid and simmer for 50-60 minutes.

Lenten turnip vinaigrette

Cooking time: 40 minutes.

Calorie content per 100 g: 45 kcal.

The familiar vinaigrette can be made more spicy and spicy by adding a little turnip to it.

The ingredients will be as follows:

1 beet;
1-2 turnips;
1 carrot;
1 potato;
1 onion (preferably red variety);
1 can of peas;
100-150 g sauerkraut.
100 ml unrefined vegetable oil;
1-2 tsp. vinegar;
dill, other greens;
2 tsp salt and sugar.

Preparation:

That's all! A delicious, satisfying Lenten dish is ready!

Our following tips will definitely help you make turnip dishes more delicious:

If you want to slightly reduce the “spiciness” of the prepared salad, you should boil the root vegetable a little: this way you will soften the taste, but the turnip itself will not become soft.
Do not add too much lemon juice or vinegar to the dish, as this will make the prepared product too sour.
Turnip tops should not be thrown away: rinse them, dry them, freeze them to be used later, for example, when preparing salads instead of the usual greens.
If the root vegetable is too spicy, place the turnips in the freezer for three hours before cooking.
When preparing a dish for children, it is better to bake the root vegetable, as this will make it sweeter and softer.

As you can see, you can make a wide variety of dishes from turnips: salads, first and second courses, jams.

Turnips are very rarely used by housewives in cooking, but in vain. After all, it contains many minerals, vitamin C and essential oils. Let's find out together the recipes for what delicious things can be made from turnips.

Turnip soup recipe

Ingredients:

turnip – 155 g;
red sweet pepper – 55 g;
carrots – 75 g;
onion – 65 g;
parsley and celery root – 1 pc.;
vegetable or meat broth – 315 ml;
spices;
cream – 205 ml;
vegetable oil.

Preparation

We thoroughly wash the vegetables, process them and cut them into cubes. Heat vegetable oil in a saucepan and fry the onion and carrots until translucent. Then we throw in parsley root, celery, bell pepper and turnip. Season with spices, brown for a few minutes, then add broth and cook the soup for 15 minutes until tender. Next, puree the contents of the pan with a blender, return it to the heat, pour in the cream and heat until hot.

Turnip salad recipe

Ingredients:

turnip – 650 g;
spices;
onion – 55 g;
fresh herbs - optional;
Lenten mayonnaise or vegetable oil- for refueling.

Preparation

We wash the turnips, peel them and grate them coarsely. Chop the processed onion into cubes and mix the vegetables in a bowl. Season with spices, garnish with fresh herbs and season with oil or mayonnaise.

Recipe for a hearty salad with turnips

Ingredients:

turnip – 355 g;
cheese – 125 g;
selected egg – 4 pcs.;
garlic – 10 g;
– 225 ml;
fresh dill - optional;
spices.

Preparation

We wash the turnips, clean them and chop them into strips. Squeeze the processed garlic through a press, and chop the cheese on a fine grater. Chicken eggs Boil, peel and finely chop with a knife. Combine all the ingredients in a salad bowl, season with olive mayonnaise and mix, garnishing the dish with fresh dill.

Recipe for turnips and potatoes in a slow cooker

Ingredients:

turnip – 315 g;
potatoes – 135 g;
vegetable oil – 15 ml;
greens - optional;
spices.

Preparation

Wash the turnips and potatoes, peel them and cut them into slices. Place all the vegetables in a bowl, pour in vegetable oil, add spices and mix with your hands. Pour water into the bottom of the multicooker, place a steamer basket on top and place the prepared vegetables there. Close the appliance with a lid, activate the “Steam” mode and cook the dish for 30 minutes. Before serving, pour oil over the dish and sprinkle with chopped herbs.

Roasted Turnip Recipe

Ingredients:

turnip – 6 pcs.;
butter – 45 g;
flour – 35 g;
vegetable oil – 30 ml;
milk – 755 ml;
bouillon cube – 0.5 pcs.;
cheese – 85 g;
spices.

Preparation

We wash, clean and chop the turnips into slices. Boil water in a large saucepan, add the vegetable there and cook for 10 minutes. Melt the butter, add the vegetable oil, add the flour and cook for 2 minutes. Next, slowly pour in the milk and, stirring constantly, boil the mixture for another 5 minutes. Add some salt to the sauce to taste, add the crumbled bouillon cube and mix well. Place soft turnip slices in an even layer in a mold, fill with milk mixture and sprinkle with grated cheese. Bake the dish for 15 minutes at 200 degrees.

Turnip puree recipe

Ingredients:

Preparation

We clean the turnips, place them in a deep saucepan and fill them completely with water. Add salt to taste and cook until soft. Next, mash the contents of the dish with a masher, add butter, pour in warm milk, break the eggs and throw in the breadcrumbs. Mix everything and put the resulting vegetable puree into a ceramic form. Level the surface, coat it with sour cream and bake the dish in the oven for 15 minutes.

It is enough to place the following ingredients in the baking sleeve:

turnip (4 pcs.);
water (6-8 tbsp.);
salt (to taste).

Peel the turnips, cut into circles, place them in a baking bag, add water and salt. Preheat the oven to 160-180 degrees and place the sleeve with the contents there for an hour and a half. The same thing can be baked in a pot if someone feels the difference in these baking methods.

When the steamed turnips are ready, you have to decide how to eat them. You can add garlic, onions, mustard, herbs to the turnips and you will get a good salad; if you just put steamed turnips on a piece of bread, you will have a lean sandwich; turnips are also good in sour cream. In a word, you can do it in different ways, you need to experiment.

Turnip chowder

It is worth noting that in Rus' there were times when turnips were the main vegetable. They used it to cook stews and porridges, steam it, make kvass and butter, bake pies, stuff geese and ducks with turnips, ferment them and salt them for the winter, and simply eat them raw, both the roots and young leaves as a salad.

Then potatoes were brought to Russia, which over time became the country's main vegetable.

The value of turnips has faded into the shadows, and many dishes based on it have been undeservedly forgotten. One of them is turnip soup, here is a simple recipe.

Ingredients:

water – 1.5 l,
turnips – 5-6 pcs.,
onion – 1 pc.,
allspice peas – 2 pcs.,
cloves – 2 pcs.,
black peppercorns – 4 pcs.,
bay leaf – 2 pcs.,
parsley – 1 tbsp. spoon,
dill – 1 tbsp. spoon,
garlic - 2 cloves.

Pour water into a saucepan, add salt and bring to a boil. Cut the turnips into cubes, chop the onions, throw them into boiling water. Cook until the turnips can be easily pierced with a knife. Then add allspice, cloves and finely chopped garlic to the stew. After 7-8 minutes, put chopped dill and parsley into the pan and cook for no more than three minutes. Now you can pour the stew into plates and serve immediately.

Turnip cutlets

Ingredients:

turnip (500 g);
wheat bread (200 g);
milk (125 g);
vegetable oil (3 tbsp);
pork lard (100 g);
chicken eggs (2 pcs.);
onions (2 pcs.);
flour or breadcrumbs (as needed);
salt (to taste)

Boil the turnips until soft and mash until pureed, add bread, add hot milk. Stir and beat in the eggs. Pre-fry the onion, add to the minced meat along with chopped lard and onion. Mix the mixture well again, after which you can make cutlets.

Roll the molded cutlets in flour or breadcrumbs, then fry completely in a frying pan or, lightly fried, simmer in the oven.

Pickled turnips

When fermented, turnips under the influence of salt release mustard and essential oils. Thanks to these components, pickled turnips have a unique taste.

Ingredients:

turnips and carrots (in equal proportions);
red hot pepper (to taste);
brine (for 1 liter of water 60 g of salt).

Wash the carrots and turnips thoroughly under cold water, trim the tails, peel the carrots, you don’t need to peel the turnips, just cut them into two or four parts. Bring the water to a boil and prepare the brine, then let it cool.

Prepare a suitable container. Place turnips and carrots in it in several layers between which place red hot pepper. Fill the contents of the container with brine so that it completely covers it.

Place the pressure and place the container in a cool, dark place. In a month and a half, the pickled turnips will be ready. It is necessary to remember that it must be stored in brine; in this case, you can transfer the turnips to smaller containers, but, again, completely cover them with brine.

Pots of turnips with mushrooms

This recipe uses turnips as a natural casserole dish.

Ingredients:

wild mushrooms (300 g);
onions (2 pcs.);
sunflower oil (30 ml.);
tomato sauce spicy (125 ml.);
salt and spices (to taste).

Boil the turnips, remove the inner pulp with a spoon, leave the walls 1.5 - 2 centimeters thick in this natural pot. The pulp, however, is not thrown away. The amount of turnip depends on the size of the fruit; you need to calculate it so that all the minced meat fits in it.

Wash and peel the mushrooms, chop finely, mix with chopped onion. Send the mixture to the frying pan, season with spices, wait until the liquid that appears has boiled away and the mushrooms have lightly browned.

Mix the resulting roast with crushed turnip pulp and fill natural turnip pots with this content. Pour tomato sauce over the contents and bake in the oven at a temperature of 190-200 degrees for a quarter of an hour. It is better if the dishes with pots are covered with foil.

By the way, the tomato sauce in this dish can be replaced with another one, for example, based on sour cream. It all depends on personal taste preferences.

Turnip with prunes

A sweet recipe. For children who caring parents trying to introduce beneficial substances into the body.

Ingredients:

turnip (1 kg);
flour (30 g);
butter (30 g);
milk (300 ml);
prunes (200 g);
sugar (30 g).

Cut the turnips into pieces and cook in boiling water for 5 minutes. At the same time, wash the prunes and remove the pits. Boil the prunes and drain in a colander.

Prepare milk sauce. Fry the flour in butter, add hot milk and bring to a boil. Add turnips with sugar and prunes to this, then simmer for about 5 minutes. It turns out very tasty!

Turnips with meat in a slow cooker

Like other vegetables, they learned to cook turnips not only in a Russian stove and oven, but also in a slow cooker. there it turns out quickly. Here is one of the recipes.

Ingredients:

turnip (1 pc.);
chopped meat;
chicken egg (1 pc.);
onion (1 pc.);
hard cheese (100 g);
salt and spices (to taste).

Carefully peel the skin from the turnips with a thin and sharp knife, turn on the multicooker in the “soup” mode, boil the turnips in water with a small amount salt. As soon as the fork, when checking the readiness of the root vegetable, ceases to feel much resistance, finish cooking and remove the core of the turnip.

Peel the onion, chop finely, mix with egg, minced meat, salt and mix thoroughly. Fill the turnip bowl with the filling, pour a little oil into the multicooker container, place in it stuffed turnips, turn on the “baking” mode and cook for an hour.

After about 45 minutes, sprinkle the dish with grated cheese.

Turnip Gratin Casserole

Turnip Gratin Casserole

Ingredients:

turnip (800 g);
cream (300 ml);
semi-dry cider (100 ml);
parmesan cheese (25 g);
Dijon mustard (1 tbsp);
salt, black pepper (to taste).

Thinly slice the turnips, place in a heatproof bowl, pour in the seasoning liquid until completely submerged and sprinkle with grated cheese. Bake in the oven for 40-45 minutes at 190 degrees. During this time, the turnips will become golden and ready.

The dish can be used as a side dish for meat or poultry.

Young turnips stewed with bacon

Ingredients:

smoked bacon (6 slices);
young turnip (0.5 kg);
butter (25 g);
olive oil (1 tbsp);
juice of one lemon;
fresh parsley, finely chopped (3 tbsp.);
salt, pepper (to taste).

In a large saucepan, fry the bacon until golden and crispy. olive oil over medium heat. Fry the turnips in a saucepan with butter over medium heat for 4-5 minutes. During this time it will acquire a golden color.

Then add chopped garlic to the turnips, 2 tbsp. parsley, lemon juice, salt, pepper, reduce heat and simmer until the turnips are soft. Add bacon, if necessary, salt and pepper, stir for one minute, then serve with the remaining parsley.

Stewed turnips with mustard

Ingredients:

turnips (500 g of small or medium-sized root vegetables);
shallots (2 pcs.);
butter (25 g);
mustard powder (2 tsp);
vegetable broth (200 ml.);
fresh chopped parsley (2 tbsp);
salt, pepper (to taste).

Cut the turnips into slices, half a centimeter thick, fry in butter along with onions for 10 minutes. Add mustard powder, broth, parsley, salt and pepper to the bowl, bring to a boil, cover and simmer for about 45 minutes.

Turnip, potato and celery puree

In this dish, potatoes are not an antagonist of turnips, having once displaced them from their vegetable pedestal, but, on the contrary, organically complements their taste.

Ingredients:

turnip (2 pcs.);
celery root (1 pc. medium size);
potatoes (2 pcs.);
milk (200 ml);
butter (25 g);
bay leaf (1 pc.);
salt, pepper (to taste).

Cut all the vegetables into small cubes, place in a saucepan, add bay leaf, milk, pour boiling water to lightly cover the vegetables, add salt and boil for about 20 minutes until the vegetables are soft.

Drain the liquid into another bowl, remove the bay leaf, add salt and pepper to the mixture, then grind it into a puree; if necessary, add the same liquid in which the vegetables were stewed.

Turnip and carrot salad

Turnips are good and more useful without heat treatment. For example, its taste goes well with the taste of carrots and you can make various salads based on them.

Ingredients:

turnip (2 medium root vegetables);
carrots (1 pc.);
vegetable oil;
spices and herbs to taste.

Peel the turnips and cut into small strips, grate the carrots on a coarse grater, mix them in a salad bowl, add salt, pepper, finely chopped herbs, vegetable oil and mix everything. A wonderful salad rich in vitamins is ready.

Turnip and berry salad

Fresh turnips can also be used in berry salads, to which it is good to add honey, which also goes well with turnips.

Ingredients:

turnips (2-3 medium-sized pieces);
currants or cranberries (0.5 tbsp.);
honey (1 tbsp).

Peel the turnips, finely cut into strips, mash the berries with a fork so that they release juice, mix the berries with the turnips and pour over honey. This salad can also be served for dessert.

Candied turnips

Cut the turnips into thin slices, place in layers in a bowl, coat each layer with honey, leave in a cool place for 24 hours, then put in the refrigerator.

Turnip chips

Peel the turnips, cut them into thin slices, allow them to dry for 2-3 days, you can experiment with drying them in the oven, and then place them in a paper bag, where they are stored.

Potato chips are probably tastier, but in terms of health benefits they can't compete with turnip chips.