Interesting and delicious dishes from turnips
Turnip has recently been very rarely used by housewives in cooking. However, it is completely in vain, because the vegetable contains a large amount of vitamins and minerals. Since ancient times, turnips were very popular, they stuffed it, consumed raw, cooked porridge, baked in the oven.
It is believed that the first turnips appeared in Europe, the Middle East and Central Asia. Vegetable was the main food for the poor. Scientists believe that this particular root-crop saved thousands of lives in times of famine. However, turnip is not included in the rank of products that would be loved for many years. A key role in this was played by the specific taste of turnips, with a slight aftertaste of mustard.
In Russia, more favorably to the root. He was at the heart of many delicious dishes. But with the advent of potatoes in the Russian empire in the middle of the 19th century, the turnip gave up its position, turned out to be undeservedly forgotten and almost disappeared from the tables. Now turnip is almost not sold in supermarkets, and on the market it can be found only in avid gardeners.Nevertheless, some hostesses are beginning to introduce a rosy vegetable into the diet of their family.
What are the advantages of a vegetable?
The root contains many nutrients, and its use benefits the body.
- Rich in carotene, vitamins C and B, fiber, ascorbic acid, calcium, iron, magnesium, phosphorus, selenium, zinc, manganese, and mineral salts.
- Excellent against inflammatory processes, accelerates the process of metabolism, has a diuretic effect.
- It supports the immune and nervous systems, and also restores the structure of tissues.
- It quickly satisfies hunger, is indispensable for diet and obesity prevention.
- Reduces blood pressure.
- Prevents blood clots.
- Due to the content of sulforaphane, it prevents cancer, as it slows down the degeneration of malignant cells.
- Maintains stable blood sugar levels.
- It absorbs toxins and removes harmful substances from the body.
- Reduces the risk of inflammation in the colon.
- Useful for the eyes.
- Protects blood vessels from destruction.
- Reduces the risk of developing arthritis and osteoporosis.
- Promotes active growth of hair and nails.
Who can not?
Despite the fact that you can make a lot of healthy dishes out of vegetables, nevertheless, it has a number of contraindications:
- contains glucosinolates, and if you have problems with the thyroid gland, you should limit the use of this root;
- oxalic acid contributes to the formation of calculus in the kidneys, so carefully use the green turnip;
- If you are prone to gastritis, gastric ulcer, colitis and inflammation of the liver, then you should not eat the root vegetable raw.
Light and refined
A light turnip salad is easy to prepare, but very refined. It will satisfy your guests and households.
- turnip - 250 grams;
- white cabbage - 350 grams;
- carrots - 200 grams;
- cranberries - 75 grams;
- honey - 50 grams;
- salt - to taste;
- olive oil - 1 tbsp. a spoon.
- Chop the cabbage into thin strips.
- Peel the vegetables and rub on a coarse grater.
- Pound 50 grams of cranberries with honey.
- Mix the vegetables, season with vegetable oil and honey mixture.
- Garnish with the remaining berries and parsley.
The Italian recipe will have lovers not only pasta, but also those who love spicy and spicy dishes.
- turnip tops - 300 grams;
- pasta - 200 grams;
- chili pepper - 0.5 pieces;
- olive oil - 1 tbsp;
- garlic - 2 cloves;
- crackers - 100 grams.
- Boil the water and throw the tops of the turnips and the paste into it.
- Squeeze the garlic and save it in hot olive oil for five minutes.
- Put the finished tops and pasta in the pan. Stir in garlic and stew for a couple of minutes.
- Put on plates and sprinkle with croutons.
The dish will not leave anyone indifferent. It can be used as a sweet side dish or served for tea. Such a delicious dessert can be shamelessly put guests on the holiday table.
- turnip - 4-5 pieces of medium size;
- carrots - 5 pieces of medium size;
- sugar - 3 tbsp;
- ground ginger - 2 tbsp;
- butter - 50 grams;
- Peel the carrots and turnips and slice them.
- Pour water into a separate container, salt and boil the vegetables for twenty minutes.
- Remove the prepared vegetables from the water and dry.
- Melt butter in a saucepan, add sugar, ginger, turnips and carrots. Stir and simmer for ten minutes over low heat.
If you're a fan of casseroles, then you should definitely try this dish. Baked turnip is very tender and juicy.
- turnip - 500-600 grams;
- chicken eggs - 2 pieces;
- butter - 100 grams;
- breadcrumbs - 2 tablespoons;
- cream of 20% - 250 grams.
- Peel the vegetable and boil it in a little salted water.
- Drain the water, mash with a fork, add cream, butter and mix.
- Beat the eggs and pour them into the vegetable mass.
- Spread a baking sheet or pan with butter, sprinkle with breadcrumbs and mash.
- Put the mold in a preheated oven to 180 degrees for 30 minutes.
Modern soups are the culinary descendants of old chowders. Try this wonderful first course and you will become an ardent supporter.
- water - 2 liters;
- turnip - 5 pieces of medium size;
- onions - 1 piece;
- sweet pepper - 2 pieces;
- cloves - 2 pieces;
- black pepper peas - 5 pieces;
- bay leaf - 3 pieces;
- garlic - 3 cloves.
- Pour water into a saucepan, salt and bring to a boil.
- Finely chop the onion and the turnip into small pieces.
- Add vegetables to boiling water and boil for about twenty minutes.
- Five minutes before the readiness to add spices and garlic.
- Finely chop the greens.
- Pour the broth over the plates, sprinkle with dill and parsley.
- turnip - 4 pieces;
- Dutch cheese - 100 grams;
- butter - 200 grams;
- boiled water - 1 cup;
- cream of 20% - 100 ml;
- garlic - 3 cloves;
- black pepper;
- salt - to taste.
- Peel the root and cut into thin slices.
- Squeeze the garlic.
- Grate the cheese.
- Melt butter in a pan.
- Without removing the pan from a low heat, lay the vegetables, cheese and finely chopped greens in layers.
- Pour with water and cream.
- Salt, pepper and add garlic.
- Put the pan in a preheated oven to 180 degrees for half an hour.
Having tried dishes from a turnip once, you risk to become the real fan of this root crop. Moreover, it is not only very tasty and satisfying, but also has many useful properties.
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