How to cook the turnip so as not to proudly. Dish dishes Delicious and useful: Best recipes

27.07.2020 | State

Such a turnpaper is large
Such a turnpier turn
And the whole ridge - the sooty three,
And in will - Arshin!

N. A. Nekrasov

Be sure to include dishes from the turnip in its menu, because in it (I repeat) contains all minerals, the necessary human organism, essential oils, proteins, carbohydrates, vitamins B1, B2, RR, C, carotene. I have already given the data of Professor Kiskin that vitamin C in the revolution is many times more than in oranges, lemon, cabbage, etc. It is necessary to know that in the leaves of the vitamin reflection, than in root. Before the preparation of salads from the leaves, they are pre-blanched in boiling water (1-2 minutes) to get rid of bitterness. After that, a salad with sour cream or vegetable oil is prepared.

Repel can be dried. Before drying it, it needs to cut the best noodles and scatter with a thin layer on a canvas or plywood and drown in the air, stirring several times a day. The dried vegetables put on a baking sheet or simply on a metal sheet, pre-coated with clean paper, layer 1 - 2 cm and put into the oven or oven at a temperature of 50 - 60 ° C by 5 to 6 hours., Mix several times. At the beginning of the drying, the doors should be opened 10 - 15 minutes. Repel can be dried in boiled form.

About 40 dishes from the turnip used to prepare in Moscow restaurants. Now in culinary books you can find no more than 25 recipes. In food, the turnip is used both in the cheese and boiled, the guy ("easier the paired turnip"), stewed. Of course, the most useful natural, raw repa. It can be cut into thin slices or grate on a large grater and fill with sour cream, mayonnaise, vegetable oil. Rope is well combined with other vegetables. It is cleaned, washed, rubbed on a large grater and stacked on the dish, add chopped garlic, chopped fresh cabbage, and then grated beets on a large grater. The beets are slightly sprinkled with black ground pepper, the turnip layer is placed on it and watered with vegetable oil.

Salads salads

1. Finely fell in one mid repock and one bully, add a teaspoon of cumin, 1 - 2 tbsp. Spoons of any acid juice, withstand this mixture of 2 hours and mixed with 2 tbsp. spoons of honey.

2. Finish the turnip of equal shares with carrots, to distort more greens. Refueling: vegetable oil or sour cream.

Such food is adopted in rawotov. Instead of turnips, you can take radishes or trousers.

Salad of turnip with berries

2 - 3 turnips, 1/2 cup currant or cranberries, sugar or honey.
Laundled and purified dump or cut into straw, mix with scenes berries and fill with honey or sugar.

Fresh Dick Salad

Clear the turnip from the peel, cut into a thin straw, to fill with sour cream or vegetable oil, salt, pepper, put a slide, decorate with a steep egg, finely chopped with greens of salad.

Mass sandwich with repo

2 reapers of medium size, 2 tbsp. Spoons of butter or margarine, 1 melted cheese, 1 tbsp. Spoon of chopped greenery.
Purified, washed and sliced \u200b\u200bwith thin pieces of turnips to lay on slices of bread, and to put the filling (moistened in water a teaspoon). For her preparation in the oil or margarine add melted cheese, greens, mix thoroughly and beat so that it turned out homogeneous without lumps mass.
Sandwiches can be decorated with fresh or canned apples or berries, crushed nuts.

Rope stew

Roots are boiled 5 - 10 minutes, cut into cubes, roasted in oil, shuffle in a saucepan or pot, sugar, white sauce and extinguish.
On 4 servings: 800 g of turnips, 4 tbsp. spoons of butter or margarine, 4/5 cup of white sauce, 3/4 tbsp. Sugar spoons.

Puree from the turnip

The root crops are boiled, rubbing, milk or cream, ground crops, eggs. All stirred, lay out on the pan, lubricate sour cream and baked in the oven.
On 4 servings take 1 kg of turnips, 4 tbsp. Spoons of margarine, a half cup of milk, a glass of ground superstars, two eggs, 4 h. Spoons sour cream.

Rope stew with apples and raisins

Cut roots with slices, fats are added and extinguished until half-ready. Then add the pieces of apples, well washed raisins, sugar and brought to readiness.
For 4 servings: 600 g of turnips, 2 tbsp. Spoons of butter or margarine, 1 - 2 apples, 2 - 3 tbsp. spoons of raisins, st. spoon sugar.

Rope under sauce

4 turnips, 4 eggs, 2 tbsp. Sugar spoons, "/ 2 cups of cream or milk.
Clean and washed back to cut into slices with a thickness of 0.5 cm, boil in water without salt, drop into the colander.
Sauce. Yolks to be confused with sugar, add cream or milk and peel to thickening on a water bath, then beat the mixture and add proteins. Submit turnips under this sauce as an independent dish or as a barrel to boiled meat.

Rope stuffed

8 rep, 1/2 cup grated cheese, - 30 g of butter, 1/2 cup sour cream, 1 bulb, 1 egg, 1 beam of parsley greenery, frying oil.

Clean the turnip from the peel and the knife to make a circular incision (at the top) to half the thickness of the fetus. Put the turnip in a saucepan, pour cold water so that it only covers it, and cook until soft. While turning turnips, cook minced: rice to go through, rinse, give a track of water and dry. Purified onions shallowly cut, fry on the oil in a deep pan or a saucepan, add rice and, stirring, fry everything together for 10 minutes. Pour 1-1.5 cup of branch turnips, cover the frying pan with a lid, bring the rice to readiness. In finished rice Add chopped boiled boiled egg, finely chopped parsley greenery and mix well. Remove the turnip from the pan, cool, remove a spoonful core, leaving thin walls. Fill the turnip stuffing, sprinkle with grated cheese, sprinkle with vegetable oil and bake in the oven.
Serve with sour cream or sour cream sauce.

Turnip stuffed by manna

Clean the reverse of the middle size from the skin, pour boiling water for 3 to 5 minutes to remove bitterness. Put in hot salted water and boil. To boiling milk pour semolina, salt and sugar. Stirring, cook before thickening. From the turnip carefully remove the flesh with a spoon, wipe it through a sieve, mix with porridge and fill with creamy oil. This minced meat to fill the turnip, sprinkle with oil, sprinkle with grated cheese, put on a lubricated frying pan, bake in the oven. Serve on a table with sour cream or sour cream sauce.
On 2 turnips of the average size: 100 g of porridge, 20 g of butter, 30 g of cheese, sugar, salt to taste.

Rope stuffed with vegetables

Cleaned turnip to boil until half-welded, part of the pulp to remove the repa to the form of the cup. Clearing the flesh to the finely chop, allowing you to readily, add a pastened onions, carrots, put a finely chopped boiled egg. Fill the turnip stuffing, sprinkle with cheese, sprinkle with oil and bake.
Separately serve sour cream sauce.
For the sauce, fry flour with the same amount of oil, to dissolve vegetable decoction and sour cream, boil 5 minutes, salt, strain.
On 400 g of turnips: 1 egg, 1 - 2 bulbs, carrots, 20 g of butter, 20 g of cheese.
For sauce: tablespoon of flour, half a cup of vegetable beam, a glass of sour cream.

Green peas repa

Clear the turnip, cut into circles with a thickness of about a centimeter and boil. In the finished circles, a sharp spoon make a deepening, put on a pan, pour into melted creamy oil, sprinkle with grated cheese and bake in the oven. Before the feed, put on the circles of the turnips on the tablespoon of canned green peas, pre-mixed with dairy sauce.
For sauce, slightly fry flour with butter, dilute hot milk. Cook, continuously stirring, 10 minutes, salute to taste.
Serve, decorating greens.
At 400 g of turnips: 150 g of green peas, 50 g of cheese, 50 g of butter, parsley greens.

Rope with sweet minced

6 Rep, 1 tbsp. A spoon of cream oil, 2/3 of a glass of milk, 1/3 of the baton, 2 - 3 pieces of sugar, nutmeg, 1/2 glasses of raisins, 1 yolk, ground crops, milk sauce, salt.
Purified Pope Wash, boil until prepared, cut up the tops, carefully select the core with a spoon, rub with butter, put a grated bread, salt, sugar, nutmeg, raisins and yolks. Stir, staring with a mixture every turnip, cover with a cut top, sprinkle with breadcrumbs, put in the oven and bake. When applying to pour milk sauce.

Summer from the turnp

In peasant houses, the repa is a mandatory part of the chowder. Unfortunately, the recipes of such chowers have not reached us. The well-known specialist in the field of rational nutrition V. S. Mikhailov advises to make a pussy from repoka: rubbing on a large grater, pour boiling salted water, add chopped onions and bring the mixture to a boil. You can refuel out from the turnip by any dairy products.

Another way. The boiling salt water throws potatoes, sliced \u200b\u200bwith thin circles, adjusted to a boil and boil 5 minutes, then add a chopped turnip, bring to a boil again and insist without heating 10 - 15 minutes.

V. S. Mikhailov recommends the decoction of turnips of both children and adults. The chopped straw turnip is poured with boiling water (one part of the turnip of 5 parts of water), bring to a boil and immediately separate the decoction. It is added to it to taste salt and fed hot, and the turnip remaining after the preparation of the beam can be filmed with sour cream, vegetable or butter.

One more chowder recipe

2 turnips with tops, 2 tbsp. Spoons of pearl cereals, 1 carrot, 1 l of water, 3 tbsp. Spoons of vegetable oil, salt.
Remove the reverse from the tops, rinse and nourish the top. Purified turnip and carrots cut into straws. Drain croup rinse and dock for 1 to 2 hours, then pour water, bring to a boil, add a turnip, carrots, turnips, salt, resolve again to boil and insist with a closed cap without heating for 15 to 20 minutes. Serve with vegetable oil.

Peat peasant soup

2 turnips, 1/2 trousers, 1/2 cup of cabbage brine, 1 bulb, 1/2 root of parsley, 1 clove of garlic, 1/2 art. Spoons of finely chopped dill, 1 tbsp. Spoon sour cream.
Purified and washed and brushed finely chopped and put in boiling water with the cabbage brine, add parses and parsley root and cook before the softness of vegetables. Before the end of the cooking add grated garlic.
When applying to pour sour cream, sprinkle with greens. Separately you can file pies.
Water can be replaced with broth or kvass.

Cutlets from the repil

500 g of turnips, 200 g of wheat bread or 150 - 200 g of superstars, 1/2 cup of milk, 3 tbsp. Spoons of vegetable oil, bass or margarine, 2 eggs, 2 bulbs, 1 - 2 tbsp. Spoons of flour or breadcrumbs, salt. If desired: 2 tbsp. Spoons of sour cream or roasted onions.
Clear turnips, cook until soft, wrapped with a wooden pusher or wipe through a sieve. Add an opted wheat bread or ground crushers, give them to spill, introduce hot milk, stir, slightly cool, add eggs, flour, vegetable oil, fat or margarine, fried onion fried in vegetable oil, salt.
To form cutlets from the cooked mass, go in flour or breadcrumbs and fry on vegetable oil, fat or margarine. You can not fry the cutlets, but put out in sour cream or bake in the oven. Serve with sour cream or sprinkled on top fried onions (or crushed garlic).

Raybread (Finnish cuisine)

750 g turnips, 0.5 liters of water, 500 g of bunch flour, 2 h. Salt spoons, margarine or foam oil for lubrication. Clean the turnip, cut into slices and cook until soft in water on a weak heat so that almost all the water has flick and a thick decoction remains. Then the turnip of the back in the puree, mix with the decoction and cool. In the puree add flour, salt, knead to consistency quite steep dough. Dough roll in the reservoir and form 2 pellets. Fold them over the entire surface for a fork and bake for 30 minutes. In the oven, heated to 250 ° C. Remove out of the oven, cover with a flaxseed towel and give a little cool. Serve loaf warm ..

Repok Pies (Finnish Cuisine)

1 kg of turnips, 500 g of rye bread, 300 g of smoked meat, ground pepper, salt.
Purified turnip cut into straw and leave for the night in cold salted water. Rye dough roll in thin steep layers. On the middle of such a "pancake" to put an exhaled turnip, finely chopped smoked meat and pepper. Protect the edges and bake the pies into a weakly heated oven (at a temperature of 170 ° C) for 40 minutes. Serve hot, lubricating oil.

Repon's bun (Finnish cuisine)

4 Large turnips, 500 g of a fresh rye dough, 150 g of pork meat, 1 cup of salted mushrooms, foiled oil for lubrication.
Wash mushrooms. Cleaned turnip cut into straws. Roll out the dough into a round layer, put a turnup on it, sprinkle with salt and top to put finely chopped mety mushrooms. Pork cut into pieces, put a thin layer on the turnip with mushrooms, then put the reapel layer again, and so until all products are used. From above to put another dough layer, to protect the edges and put the cake in the oven, heated to 180 ° C. After baking, to withstand some time under the flaxseed towel.

Kvass from the turnip

Remove the turnip, clean, put into pig-iron and put in the furnace to steam. The next day, the paired turnip is to dissolve cool boiled water, add some yeast, put in a warm place. After the appearance of the foam, Kvass is ready.

The hostess is not superfluous to know that ...

* It is impossible to store the boiled reverse for more than 3 hours, since Vitamin C is almost completely destroyed after this period.

* In the raw form of turns is proud; Therefore (to remove bitterness), it is pre-jammed with boiling water before drying or baking.

* Repair boils in salted water (1ч. Spoon on 1 liter of water).

* With thermal processing, the turnip acquires a specific smell, so in a set of vegetables for soups that have a thin aroma, it is put in strictly limited quantity.

* The turnip before the allowance is boiled in boiling salted water for 5 minutes. To remove bitterness.

* Rope roots are well saved all winter in the sand.

Many refuse the use of refreshing in raw form, as the root crusts are bitten. And completely in vain, since it is in the cheese of a vegetable that makes a maximum of useful substances, by the amount of which the turnip is inferior only to several cultures. To remove the unpleasant mustard, it is enough to quote the fetus with boiling water.

To make sure that I advise you to cook a delicious and useful snack:

Clean the turnip, wash thoroughly and hide with boiling water, cut into thin plates.
Out of 100 gr. Melted cheese, 2 S.L. Softened butter and 1 tbsp. Chopped greens make a sandwich mass.
Place the turnips plates or bread slices on the croutons or bread slices, and on top to squeeze the cheese mass.
Decorate sandwiches and give them a highlight can be sprinkled with chopped nuts.

Yes, the turnip of such a vegetable that is very useful, but unfortunately bitterly.

To get rid of bitterness, it is possible to quiet with boiling water, but then useful substances will come. There is a second way.

Three-fitted turnip on a large grater, then it can be mixed a little bit and slightly satisfying, sucking, add 1 tbsp. Spoon unrefined. Sn. Oils and a little lemon juice.

Cover the food film with recoop with a food film and send at least 15 minutes to the refrigerator.

Our salad will be a little bit after that, but the bitterness will not be nasty and burning as initially, but a slightly piquant and at the same time will remain the beneficial substances of the vegetable, and they will not leave like hot processing.

If the reverse does not want to marine, then cut it with slices and fill the slightly salted cold water, send to the fridge for half an hour somewhere. So also goes bitterness.

Popular publications

latest comments

Rope is an annual or two-year-old grassy plant, cabbage family. Smooth yellow root cornestode, in diameter can reach from 8 to 20 cm. And weigh 10kg. All types of turnips are very early, the finished root plant is formed in 40 - 45 days, late varieties - for 50 - 60 days. Sheetting socket reaches a height of 40 - 60 cm.

The repa was one of the first vegetables that were awarded the close attention of mankind. The Greeks, the Egyptians and the Persians fed the repo slaves, considering this vegetable coarse, but satisfying food, the Romans believed a turnip of food by commoners, but with the beginning of our era, the vegetable came out of the discharge of the "slave" - \u200b\u200bin the early Middle Ages baked in coals, the turnips were considered a delicacy and often applied to Meat as a side dish.

The repa was the main vegetable in Slavic cuisine. And not only from the common people, but also in richest merchants and nobility. Speaking the "main one", we put a turnip on the place of potatoes, which is now - and the side dish, and in the soup, and puree, boiled, baked and roasted is used in a very large number of dishes. Catherine The second insisted on the cultivation of more "fashionable" and convenient potatoes and slowly, but surely the repa was ousted in the category of "outdated" vegetables. In the 20th century, to prepare from the turnip was already something common, even indecent. With the transition of the turnip, many secrets of its processing, preparation and recipes based on turnips were lost in the discharge of a leakage vegetables.

Useful properties of the turnip

The turnip from antiquity was considered an excellent means of cleaning the body from slags. The crude repex contains up to 9% of sugars, a very high content of vitamin C (twice as large as in any root), B1, B2, B5, RR, provitamin A (especially in yellow repex), easily assimilated polysaccharides, sterin (element required in the treatment of atherosclerosis.

The revpere contains a rare glucurafin element, a vegetable analogue of sulfourophane, which has anti-cancer properties. This element is contained only in the repex and different types Cabbage: Broccoli, Kohlrabi and Color.

Rare microelements and metals are contained in the reap: copper, iron, manganese, zinc, iodine and many others. The phosphorus in the turn is contained more than in radish and radish, and the sulfur needed to clean the blood and dissolving stones in the kidneys and the bladder, not to meet in any other of the usual vegetable. The magnesium contained in large quantities helps the body to accumulate and absorb calcium. The repex even contains an antibiotic, delaying the development of some fungi, including those of a dangerous human body (not acting, however, on the intestinal wand and staphylococci).

The turnip activates the activity of the liver and the allocation of bile, which prevents the formation of gallstones. Cellulose supports the activation of intestinal peristals and preventing stagnation of nutrients. It has many positive moments to reduce cholesterol, which, in turn, is great for preventing atherosclerosis. The turnip contains lysozyme - a substance with very strong antimicrobial activity. It is interesting to note that the repa is a natural antibiotic, can destroy or prevent signs of various diseases, especially the skin and mucous membranes.

Rope is a low-calorie product rich in vitamins. The turnip is saturated, but does not give up an excess weight. Mineral salts and essential oils contained in the rill can serve as a universal complex regulating the state of health. For no accident, such a number of fairy tales and sayings about the turnip appeared. This rootpode has wound-healing, diuretic, anti-inflammatory, antiseptic and painkillers. In addition, the properly cooked turnip is very tasty, it is also incredibly useful.

For patients with diabetes turnip, a wonderful gluing agent, doctors especially recommend it in winter. However, it is worth controlling the amount of eaten, since this rootpode contains a lot of sugar, and it is worth refraining from the trousers.

Juice turnips drink when coughing, sore throats (from a simple cold before the restoration of a completely "sex" voice). It facilitates the symptoms of asthma, improves sleep and soothes the heartbeat. The boiled turnip is overwhelmed in Cashitz and apply to patients with gout. And even the dental pain was removed the decoction of the turnip. A large amount of fiber in the revolution stimulates the intestinal motility.

The decoction of the root roofs improves the sleep, calms the heartbeat, has a laxative effect, helps with asthma and bronchitis. To prepare a decoction you need one or two tablespoons of crushed root roofs. You need to pour two hundred ml of boiling water, pecking fifteen minutes and strain. Take a decoction of 1/4 glasses four times a day or one glass before bedtime.

Perhaps a decisive role in the displacement of the turnip played a greater time for the preparation of the turnip in relation to potatoes. Potatoes cooked much faster, became crumbly and soft, it was possible to make more dishes from her. The feeling of satiety from turnips and potatoes is similar, at that time it was not customary to understand the causes of sensations. "Potato satiety" was a consequence of heavy digestion of a large number of starch. Carbohydrates that make up the basis of potatoes, gave a large number of Calories, but carbohydrate food is responsible for excess fat deposits. The turnip, like frequently ignored celery, the root of parsley and Pasternak, can be used with the same success in soups instead of potatoes and even weld to the greatest state. Yes, the preparation of the turnip requires more time, but on the balance of useful substances and the special recreation properties of the turnip leaves potatoes behind, and in the skillful hands of the experienced chef becomes a delicacy.

By extinguishing and baking, you can prepare a lot of wonderful dishes with repo. For example, with apples and raisins. The turnip in this dish is the main ingredient, but options with sauces, gravy and additives are possible. The turnip can be a garnish for meat, game or fish.

Dangerous properties of the turnip

Contraindicated to use the turnip in the raw form to people suffering from ulcerative ulcer of the stomach and duodenum or sharp gastritis.

This video will tell about the ways of using a garden turnip in folk medicine

The repa is known since ancient times, researchers consider its homeland region of the current Persia. Initially, the repa was considered to be food of the poor, but in ancient Rome a variety of dishes from the turnip were served on the peaks of the aristocrats.

Until the time when the potatoes were brought from newly open America, the potatoes began to gain popularity, which a lot contributed to the desire for European soverees to follow fashion - and Ekaterina Great and Ekaterina, and the Ruba was the main vegetable residents of all european countries and Russia.

The undemanding of the turnip in the cultivation, good effort (repa can be stored fresh in cool rooms until March), nutritional and simplicity in the preparation made a turnip of very comfortable vegetable.

There are different varieties of turnips. The most common repka is yellow, Petrovskaya varieties - the richest carotine.

Besides yellow, there are also bright and purple varieties of turnips.

Prepare a turnip simply. Moreover, it is easily prepared as boiled on a pair of repa (parenchy) and fried, and even just raw, which is very good to add in fresh salads.

The turnip is combined with both sweet and salted supplements, so it is possible to stuff a reverse with a variety of stuffings, while the result is very different dishes. For stuffing, the turnip must first be booked to half-ready, then cut off the "cover", freeze inside the place for the filling and, putting the filling, then re-close the "lid" turnup and put it in the oven. So it turns out a dish cooked in a natural pot, soft and fragrant.

For fresh salad, the turnip can be graft on a shallow grater and add salt, pepper and some vegetable oil to it. This Russian recipe is a rapid porridge. You can bare a cashew, and you can fry thinly sliced \u200b\u200bslices in a frying pan, then add a pre-cooked porridge to them and put them together together. You can add a handful of raisins that the dish is soaked with a sweet smell. The raw turnip is slightly grieving, but it is easy to eliminate if it is rinsed with boiling water before cooking.

The turnip is very rich in vitamin C - in the repex more than in any other vegetable and even more than in citrus! Probably, that is why she was famous for a strong anti-cutting agent and saved our ancestors from avitaminosis, especially in the spring. In addition, in the reparation a lot of calcium, which is extremely important for children - after all, it is in childhood that there is a danger of rickets. And finally, the third important component of the turnip - glucorafin is a vegetable analogue of sulforafan, having strong anti-cancer and anti-diabetic properties.

In addition to these three vitamin-mineral "elephants", there are phosphorus and magnesium in the revpa, as well as vitamins A, B1, B2, B5, RR, sulfur, iron, potassium and some other vitamins and minerals, the combination of which helps very effectively Support human health.

Calorie and Food Rope Value

Calorie turnips - 32 kcal.

FOOD VALUE OF REQUES: SELLS - 1.5 g, Fats - 0.1 g, Carbohydrates - 6.2 g

Recipes from the turnp

The turnip is undeservedly rarely used in local cuisine. First, it is enough vitamin C, essential oils and minerals, which is important in the offseason. Secondly, the turnip is tasty. From local varieties we advise you to choose a flat, yellow, with a purple head. In winter, you need to buy large specimens, because They preserved more vitamins, in the summer it is better to take small ripens, because they are more tender than large. Rope is suitable for salads, it is possible to boil and stuff, it prepares casserole and stew out of it. Rope, instead of potatoes, added to Russian soup. Some turnips are grown not for the sake of root, but for the sake of the leaves that are used as a spice.

Salad of repa with apples

turnip; Apple; For refueling: Lemon - 1/2 PC.; Vegetable oil - 1-2 tbsp.; honey - to taste

Rope and apples are taken in equal proportions. River wash, cut the macushk and tail, clean from the skin. The winter turnip skin is thick, so you follow it to be completely cut, otherwise in the salad turnip it will be very impressed. Obtain a purified turnip on a large grater.

Apple cut into the octochushki and cut into thin slices. Put apples in a bowl and pour lemon juice. After mixing an apple and a reverse with a salad bowl.

Fill the salad with vegetable oil and honey, mix and immediately serve on the table.

For the recipe you will need:

green Bow - 20 g

potatoes - 80 g

creamy oil - 10 g

meat Broth (can be vegetable broth) - 200 g

To prepare Normanian soup necessary:

Roasted on butter finely chopped turnips, carrots and green onions are poured with broth. Put sliced \u200b\u200bpotatoes and boil until it becomes soft. Then poured boiling milk, put sour cream and butter.

Boiled beef with vegetables

For the recipe you will need:

cabbage - Fresh - 50g

male oil or Salo Pork - 5g

To prepare Boiled beef. With vegetables need:

Fatty beef (blade or outer part of the back leg) cut into pieces with a thickness of 20-30 mm (1-2 pieces per serving), immerse hot water and cook at least 1-1.5 hours. Semi finished meat shifting into another dishes. Broth strain and put meat into it, add whole small tuber cleaned potatoes, carrots, turnips, parsley, onions, sliced \u200b\u200bcabbage - large pieces of square shape (checkers), bay leaf, pepper peas, salt and cook until ready meat and vegetables .

Then the broth drain, cook on it white sauce, connect with meat and vegetables, add garlic. Rastered with salt, then boil.

When filing, put meat into the ramchik or a deep plate of small size together with vegetables and sauce, sprinkle parsley or dill with greenery.

Source: * Cooking 1995

For the recipe you will need:

red main sauce - 800g

margarine creamy - 45g

onion onion - 75g

parsley and Celery - 30g

wine (Madera) - 100g

green peas canned - 30g

canned beans pods - 30g

bay leaf - 0.2g

pepper peas - 0.5g.

To prepare root sauce you need:

Onions, carrots, turnips and celery cut into slices or cubes and pass on the creamy margarine, add hot red main sauce, wine (Madera), pepper peas, bay leaf, salt and cook with weak boiling for 15-20 minutes. At the end of the cooking add green peas and bean pods chopped into pieces. Sauce can be prepared without wine.

Sauce is served to stew meat and some other dishes.

Source: * Cooking 1995

How to cook turnip tasty:

It is a pity that such a popular in ancient times in Russia is rooted, like a turnip, undeservedly forgotten. What only from it did not prepare - porridge, soup, kvass, pies. Nowadays, many do not even represent the taste of this product. The submitted article describes two recipes from which you can learn how to cook the turnip in the oven and a slow cooker.

Both methods are similar to the fact that dishes are served in the form of "pots" stuffed with various fillings. Before filling in the ingredients, the turnip must first be boiled to half-ready, and then release from the inner pulp, cautiously abandoned the cavity of a pointed teaspoon, leaving the wall thickness of about 1.5-2 cm. Only after this preliminary stage can be filled with unusual "cups" of various minced mead. How to cook turnip tasty? Use completely different products - from sweet porridge to meat and mushroom components. The dish cooked in a natural "pot", with any of the stuffs, it turns out fragrant and soft!

recipe with fried mushrooms

For stuffing three averages, the following ordinary components are needed to stuff:

* 250-300 g of fresh mushrooms or marinated;

* 2 tbsp. l. any vegetable oil;

* ½ faceted cup of acute tomato sauce or juice;

* Salt and spices to taste.

Mushrooms clean and finely chop the knife together with the bow. Fry the mass on a hot frying pan in oil, immediately adding spices. The fire must be average that the fluid from fungi will be quickly evaporated, and they shook. Mix the resulting roast with a chopped replicate mead of the turnip and fill the spicy mass of the workpiece. Put stuffed "pots" in shape and sprinkle tomato sauce. How to cook turnip tasty to get another taste? Can be replaced tomato sauce on sour cream or dairy. Then bake the dish in the oven when average temperature, Cover from above foil, approximately 15-20 minutes.

(adsbygoogle \u003d window.adsbygoogle ||) .push (<>);

How to make a turnip in a slow cooker

To fill the cup with a capacity of 2.5 liters take 7-10 pcs. turnips. Farsh is prepared from the following products:

* 300 g of ribbed pork or any other minced meat;

* 100 g of bope and washed rice;

* 2 small cloves of garlic;

* bundle of fresh or frozen parsley greenery;

* 1 cup of any vegetable oil;

* 1 cup of sweet tomato puree made of fresh fruits;

* Seasonings, salty salt.

Flakes with garlic and mix with minced meat, rice and chopped greens. The resulting mass fill the prepared recks. Pour vegetable oil on the bottom of the multicooker and laid semi-finished products on top. How to cook turnip tasty? First turn on the device for 5 minutes by selecting the "Baking" mode. Then pour the dope from above the tomato puree, diluted with a small amount of water. The next step is 40 minutes in the same "Baking". In order for the turnip to be juicy, if necessary, it is possible to pour it in a small amount of sauce in the process. In conclusion, select "Fastening" mode and let me stretch the dish for another 10 minutes. Fragrant turnip ready! Serve it on the table with boiled potatoes or mashed potatoes.

Did our site like? Join or subscribe (notifications about new topics will be received by mail) to our channel in Myrtessen!

Such a turnpaper is large
Such a turnpier turn
And the whole ridge - the sooty three,
And in will - Arshin!