Turnip dessert. Turnips in the oven with cheese

Everyone has read the fairy tale about the turnip, but has everyone tried the original Russian product, which once (before the widespread use of potatoes) served as the basis of the diet of our ancestors?.. Now that very steamed turnip, the simpler of which nothing can be simpler, is a real exotic, especially for city residents. Meanwhile, turnip is a very healthy root vegetable.

Turnip roots contain a lot of vitamin C, contain vitamins A, B1, B2, B5, PP, manganese, iron, sodium, iodine, etc. Turnips also contain a very rare element, glucoraphanin, which has a strong anti-cancer effect. Turnips contain a lot of sulfur salts, which disinfect the blood and have an anti-infective effect, help with bronchitis and even skin diseases of various origins. Turnip green leaves are rich in vitamins A, C, K, calcium and folic acid, and also contain large amounts of lutein. In a word, the fabulous turnip is a storehouse of useful substances and a real dietary product, since it contains very few calories. By the way, do you know which turnip is the most delicious? Small and round!

You can introduce turnips into your baby’s diet from six to seven months. Like zucchini, pumpkin or broccoli, turnips are easily digestible and do not cause allergies. The carbohydrates contained in turnips are a good prevention of constipation and intestinal discomfort. Vitamin C helps strengthen the child’s immunity and helps absorb iron from food, which is necessary for the development of the child’s brain. Zinc also helps with brain and immune system development. Like any complementary food, turnips need to be introduced, observing the reaction.

Turnip dishes for children: recipes

Turnip puree for babies (first feeding)

Wash the turnip, clean it, cut it into small pieces and boil until soft in a small amount of water or steam. Grind. There is no need to add salt or oil, but a little breast milk or formula will make the turnip puree more attractive to the baby. Fast, simple and tasty. Later, turnips can be added to mashed zucchini, pumpkin, potatoes, broccoli, carrots, etc.

Steamed turnips

For those who can already boast of having teeth, you can prepare the legendary steamed turnips. To do this, the turnip needs to be washed, peeled, cut, placed in a fireproof form (ideally a clay pot), covered with a lid and sent to “steam” in the oven at a temperature of 160-180 degrees for 40-60 minutes. Of course, once upon a time, steamed turnips were cooked in a Russian oven at the same heat that remained after baking bread. But the oven will not let you down, try it. You need to understand the real taste of turnips!

If you don’t like the classic steamed turnips, you can pour the chopped turnips with milk, add butter and a little salt (some people add chopped carrots, zucchini, potatoes, it turns out to be a stew). And also in the oven for 45 minutes. Very tasty.

Children one and a half to two years old can be given raw turnips. Or add to soup, stew, porridge.

Turnip salad

Turnip salad is very easy to prepare. Wash the turnips, peel them, and grate them on a fine grater. If desired, add grated carrots, an apple or a boiled egg. You can season with vegetable oil or sour cream. Salt to taste.

Turnip and apple dessert

A turnip dish can also be sweet. Take equal parts of peeled turnips and apples, cut into cubes and simmer with butter until soft. Sugar and raisins (or other dried fruits) to taste. Serve very tasty with sour cream or cream.

Semolina porridge with turnips for kids

Take one medium potato, a small carrot, half a turnip. We wash and peel the vegetables, chop them, put everything in a saucepan and cook until soft in a small amount of water. Wipe the vegetables and add to the freshly cooked semolina porridge, stir. And don’t forget about butter, which, as you know, won’t spoil the porridge.

Millet porridge with turnips

Millet porridge with turnips is prepared in almost the same way as with pumpkin, best of all - in pots in the oven. The turnip should be cut into cubes, mixed with millet cereal, put in pots, and add a little butter. Salt and sugar to taste. Then pour boiling water or hot milk, cover with a lid and simmer in the oven until the liquid is completely absorbed. After turning off the oven, it is advisable to let the porridge stand until the oven cools down. Millet porridge with turnips turns out crumbly and aromatic.

Turnip is a root vegetable with a delicate sweetish taste, distinguished by some pungency and a pleasant specific aroma. It is eaten raw in salads, turnips are fried, stewed, baked, and added to soups instead of potatoes. There are many turnip dessert dishes that are tasty and healthy.

Don't know what to cook with turnips? Recipes for quick and tasty root vegetable dishes will help you prepare healthy food for every taste and for any table.

General principles for preparing turnip dishes

Even an inexperienced cook will be able to prepare turnip dishes according to our recipes quickly and tasty. Raw turnip salads are ready in minutes, and a soup or stir-fry with root vegetables will be ready in less than half an hour, depending on additional ingredients. Turnips are baked to create desserts and light snacks; casseroles and puddings are prepared with it.

There are many varieties of turnips. The taste of root vegetables with white pulp is more delicate and such turnips are better digestible. Yellow root vegetables have fleshier flesh and a richer flavor.

It is important to choose the right turnips. Preference should be given to young root vegetables, the size of a fist, without cracks, with delicate skin - they have the most tender and fleshy pulp. If you take the turnip in your hand and evaluate it by weight, it should be quite heavy for its size. Light root vegetables, as a rule, contain voids or their flesh is not juicy and loose. If possible, pay attention to the tops; there should be no wilted leaves.

The root vegetable has a bright, unique taste. Main and snack turnip dishes, recipes for quick and easy preparation of which are given in the article, do not need hot and aromatic spices, they can overwhelm their main taste. Turnips go well in desserts with products such as milk, honey, and cottage cheese. They should be flavored with vanilla or cinnamon, since boiled turnips, which are mixed as a puree with other ingredients, have a neutral taste and aroma.

Turnip dishes: recipe for a quick and tasty salad

Turnip salads are very healthy. They will be a good addition to any main dish. Light salads are perfect for dietary nutrition. We offer a recipe for a quick turnip salad with lettuce, herbs and cheese, seasoned with sour cream. For a dietary dish, sour cream can be replaced with yogurt or a fermented milk product with the lowest fat content can be used.

Ingredients:

Turnip - 180 gr.;

Half a glass of medium-fat sour cream;

120 gr. "Dutch" cheese;

A small bunch of dill;

Fresh lettuce leaves - 60 gr.

Cooking method:

1. Wash the lettuce leaves, place them on a towel and dry well. We also wash and dry the dill.

2. After grating the turnips with a coarse grater, sprinkle with salt and, after mixing well, let stand for five minutes. Drain off the released juice completely.

3. Grind the cheese on a coarse grater. Grind the dried greens - cut the salad leaves into thin strips, finely chop the dill.

4. Place the greens and cheese on the turnips, add some sour cream and add some salt. After thoroughly stirring the salad, add the remaining sour cream.

Turnip dishes recipes: how to quickly and tasty prepare a light vegetable side dish

Let's prepare a light vegetable side dish from chopped turnips and bitter onions. Vegetables are fried in vegetable oil with the addition of sugar and flour. The dish can also be served as an appetizer.

Ingredients:

Half a kilo of turnips;

Two spoons of flour;

A spoonful of sugar;

Vegetable oil - half a glass;

200 gr. bitter onion.

Cooking method:

1. After washing the turnips, carefully wash off all the dirt; we will not remove the peel. Remove the top with the tops and the lower part of the root crop.

2. Cut the turnips into thin strips; if you have a shredder, use it.

3. Cut the onion into half rings, combine with turnips, sprinkle with sugar and mix well. Sprinkle with flour and mix well again.

4. Pour the oil into a thick-walled frying pan and heat over medium heat. Dip vegetables into boiling fat and fry over medium heat until golden brown. Stirring regularly, cook for up to a quarter of an hour. At the tenth minute, add half a spoonful of salt.

Turnip dishes recipes: how to quickly and tasty bake turnips with minced meat and cheese

Stuffed turnips are another simple and delicious side dish. Root vegetables are pre-boiled, then filled with fried minced meat mixed with turnip pulp. To prevent the boiled root vegetable from drying out during baking, and to obtain a delicate blush, it is greased with butter and cooked until the cheese melts, about a quarter of an hour. If you like a cheese crust, you can keep the turnips in the oven longer.

Ingredients:

One kilogram of turnips;

Vegetable oil - two teaspoons;

100 gr. minced meat;

Butter - 80 gr.;

20 gr. hard, high quality cheese.

Cooking method:

1. Wash off the dirt from the turnips, add cool water and set to cook. As soon as the vegetable becomes soft, remove from boiling water and cool.

2. Cut the peel off the turnip in a thin layer and cut out the core. Make the funnel wide and deep so that there is enough space for the filling.

3. Fry the minced meat in vegetable oil until golden brown. Cook, stirring often, breaking up large pieces with a fork. At the end add a little pepper and salt.

4. Cut the cut pulp into small cubes and combine with the fried minced meat. Fill the holes in the root vegetables with the filling.

5. Place the stuffed root vegetables on a baking sheet and add half a centimeter of water. After pouring melted butter over the turnips, sprinkle with finely grated cheese.

6. Place the baking sheet in the preheated oven, cook until the cheese melts, about a quarter of an hour.

Turnip dishes recipes: how to quickly and tasty cook light cabbage soup without potatoes

A simple recipe for light cabbage soup, where turnips are added instead of potatoes. It is prepared in water, which makes the dish dietary; if desired, cabbage soup and turnips can be cooked in any meat and bone broth.

Ingredients:

160 gr. fresh cabbage;

One and a half liters of water;

Medium size turnip;

Small carrot;

Two tomatoes;

Parsley root;

Small onion;

One and a half tablespoons of vegetable oil;

Fresh dill, parsley - three branches each;

Sour cream.

Cooking method:

1. Peel parsley root, carrots, turnips and onions. We wash the greens and vegetables, place the dill and parsley on a towel to dry. Separate the stems and tie them into a bouquet with thread.

2. Cut carrots into thin rings, parsley root into thin strips, tomatoes into slices. Cut the onion into half rings, turnips into small slices, cabbage into medium-sized cubes or strips.

3. Heat vegetable oil in a frying pan, put all the vegetables in it, except cabbage. Stirring, fry over medium heat for about seven minutes until soft.

4. Having brought one and a half liters of water to a boil, lower the cabbage. After waiting for it to boil again, add the sautéed vegetables. After adding salt, cook at a low boil for 15 minutes.

5. Dip a “bouquet” of stems into the cabbage soup, add tomatoes, cook until the cabbage is ready. When finished, remove the spices. Let go, flavored with sour cream and sprinkled with chopped herbs.

Turnip dishes recipes: how to quickly and tasty prepare pudding from semolina porridge with turnips

Not all children like semolina porridge, and not everyone can be forced to try turnips. You can do it easier, make an airy pudding from semolina with turnips. It is not that difficult to prepare, and the dish comes out with double benefits.

Ingredients:

Milk - 150 ml;

450 gr. turnips;

Frozen homemade cream or butter - 50 g;

Large egg;

50 gr. fresh, dry semolina;

Two spoons of white breadcrumbs;

30 gr. any honey;

Vanilla powder - 1 gr.;

Sour cream, fat content not lower than 20% - 100 g;

A spoonful of refined sugar.

Cooking method:

1. Cut the peeled turnips into small slices and place them in boiling water. From the moment it boils, cook over medium heat until soft. We strain the water, blend the softened vegetable with a blender until pureed.

2. Cook a thick porridge from semolina - heat the milk over high heat, add honey and lightly salt. As it warms up, stir thoroughly to dissolve the honey completely. As soon as the first signs of boiling appear, intensively stirring the milk in a circle, quickly but little by little add semolina. After boiling for about a minute, turn it off and stir in the oil. After cooling slightly, add the egg yolk.

3. Combine semolina porridge with turnip puree, add vanilla and stir for a long time to obtain a homogeneous mass. To speed up the process, you can use a blender or mixer.

4. Separately, beat the egg whites until foamy. Gently stir the protein mixture into the mixture of porridge and vegetables.

5. Rub the bottom and walls of the refractory mold with butter. Sprinkle with breadcrumbs and lay out the pudding base, leveling it.

6. Bake the pudding in a hot oven for 25 minutes, serve, cool slightly, with sour cream mixed with sugar.

Turnip dishes recipes: how to quickly and tasty cook cottage cheese casserole with turnips

Cottage cheese casserole with turnips, another healthy recipe for a children's menu. As in the previous one, the turnip is boiled until soft, after which it is crushed and mixed with cottage cheese. The casserole turns out to be moderately sweet, so it is better to serve it with sour cream or yogurt.

Ingredients:

Small carrot;

120 gr. cottage cheese;

Half a spoon of semolina;

A tablespoon of sugar;

Two raw eggs;

Spoon of butter;

White breading (finely ground crackers).

Cooking method:

1. Wash the turnips with water and remove the peel in a thin layer. Cut into small slices and simmer in a small amount of water until softened. Without draining the broth, puree everything with a blender.

2. Using a medium grater, grate the carrots into the turnip puree and add sugar. Mix thoroughly and place on low heat. While intensively stirring the boiling puree, pour semolina in a thin stream, heat for about ten seconds and cool.

3. Grind the cottage cheese through a sieve into a wide bowl. Add the cooled mass of turnips and semolina, stirring until smooth, add one egg.

4. Rub the walls and bottom of the refractory mold with butter and sprinkle with breadcrumbs. After filling the container with the curd mass, place it in the oven, which has been preheated to 180 degrees. Cook the cottage cheese casserole in just under half an hour.

Immediately set aside large overripe fruits; do not take wilted, wrinkled root vegetables. Such turnips will be bitter due to the high content of mustard oil, the amount of which increases as the root crop ripens and withers.

If a correctly selected turnip still tastes bitter, pour boiling water over it - the bitterness will go away.

It is not necessary to puree boiled turnips in a blender. Its pulp is so tender that it allows you to prepare a homogeneous mass by simply grinding the root vegetable on a sieve.

You can store turnips in the refrigerator for up to a month if tightly packed in a bag. Root vegetables must be dry and without tops.

For many, turnips may seem like an unattractive vegetable, but in ancient times they were used to prepare all sorts of dishes. So what dishes can be prepared from this vegetable? In this article I will tell you the most popular recipes for making turnips.

Recipe for turnip casserole:

Required ingredients:

• 4 medium turnips
• 3 slices of loaf
• 1 onion
• 50 g hard cheese
• salt, ground black pepper to taste

Cooking method