12 simple turnip dishes to spice up your menu

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Soups, stews, salads and potato pancakes with turnips are delicious.

1. Baked turnip with thyme

Ingredients

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

Preparation

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

Grease a baking sheet with butter and place the turnips in one layer. Bake at 230 ° C for 25 minutes. Then turn the turnip pieces over and bake for another 10 minutes. The turnips should soften and brown.

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

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2. Stew with turnips, beef and mushrooms

Ingredients

• 450 g of beef;
• 1 onion;
• 250 g champignons;
• 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 dry red wine;
• 300 g turnips;
• 1 carrot;
• 900 ml of beef broth.

Preparation

Chop the meat into large pieces, the onion into small cubes and the mushrooms into quarters. In a saucepan, saucepan, or cauldron, heat oil over medium heat. Place the beef, onion and mushrooms there.

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

Add flour and tomato paste and cook for a minute, stirring occasionally. Pour in the wine and simmer for another minute. Arrange the turnips and carrots, peeled and chopped into large pieces. Add broth.

Bring the contents of the saucepan to a boil, cover and reduce the heat. Simmer, stirring occasionally, for about 30 minutes. The meat and vegetables should be soft and the broth should thicken a little.

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3. Turnip stuffed with mushrooms and vegetables

Ingredients

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

Preparation

Put the turnips in a saucepan, cover with cold water and salt well. Bring water to a boil and cook vegetables for 20-30 minutes until tender.

When the finished turnip has cooled, peel it off, cut off the tops and scoop out the pulp with a spoon. Cut the champignons into thin slices and finely dice the onions, carrots and peppers.

Fry the mushrooms in a pan with heated oil until golden brown. Add onions and carrots and sauté for 5 minutes. Add the peppers and cook for another 5 minutes.

Add salt, pepper, coriander and cream to the filling. Stir and simmer, covered, for about 5 minutes. Add half of the grated cheese and stir.

Place the turnips in a baking dish and fill them with the filling. Pour about 1 cm of water into the mold. Sprinkle the remaining cheese over the vegetables and bake for 15–20 minutes at 180 ° C.

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4. Fried chicken garnished with turnips and pears

Ingredients

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

Preparation

Heat 1 spoonful of oil in a skillet over medium heat. Rub the chicken thighs with salt and pepper and place in the skillet, skin side down. Cook for 10-12 minutes, without turning, until the skin is golden brown and crispy.

Meanwhile, cut the onion into thin strips and the peeled pears and turnips into small cubes. Transfer the chicken to a plate. Heat the remaining oil in the same skillet.

Toss in the onion, pear, turnip and finely chopped garlic and season with salt and pepper. Fry, stirring occasionally, for 15-20 minutes, until pear and turnip soften.

Pour the wine into the skillet, add half the thyme leaves and line the chicken, skin side up. Cook for about 10 minutes. The wine should be almost completely evaporated, and the chicken should be well done. Sprinkle the remaining thyme leaves on the dish before serving.

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5. Soup-mashed turnip with apple

Ingredients

• 2 tablespoons olive oil + some for garnish;
• 1 onion;
• 2 cloves of garlic;
• 680 g turnips;
• 220 g sweet and sour apples (granny smith apples are best) + a little for decoration;
• 2 tablespoons brown sugar
• 1½ teaspoon salt
• ¾ a teaspoon of ground black pepper;
• ¾ a teaspoon of ground cinnamon + a little for decoration;
• 950 ml chicken or vegetable broth;
• 3 tablespoons heavy cream + a little for garnish.

Preparation

In a large saucepan or saucepan, heat oil over medium heat. Place the diced onion and chopped garlic and sauté, stirring occasionally, for about 5 minutes.

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

Pour in broth and bring to a boil. Reduce heat, cover the saucepan or saucepan slightly, and simmer for about 20 minutes. Turnips and apples should be soft.

Remove from heat and puree the soup with a blender. Add cream and mix thoroughly. Pour the soup into bowls, garnish with cream, butter and small apple slices and sprinkle with cinnamon.

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6. Vegetable soup with turnips and rice

Ingredients

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

Preparation

Cut the onions and carrots into small cubes and place in a skillet with heated oil. Fry, stirring occasionally, until golden brown.

Boil water in a saucepan. Peel potatoes and turnips and cut into small cubes. Put them in boiling water, add rice and salt, cover and leave on medium heat for 5 minutes.

Toss the fry and lavrushka into a saucepan and cook until the rice and vegetables are cooked. Finally, add chopped herbs to the soup.

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7. Salad with turnips, carrots and apple

Ingredients

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

Preparation

Pour boiling water over the raisins for 15 minutes. Cut the peeled turnips, carrots and apples into cubes. Turnips and carrots can be grated for Korean carrots.

Pour the lemon juice over the ingredients. It will not only add a spicy sourness to the salad, but also prevent the apples from darkening.

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

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8. Salad with turnips, beets and nuts

Ingredients

• 500 g turnips;
• salt to taste;
• 6 tablespoons of vegetable oil;
• 500 g small beets;
• 200 g cashews, hazelnuts or almonds;
• a few sprigs of parsley;
• 1-2 cloves of garlic;
• 1 tablespoon balsamic vinegar
• ground black pepper - to taste;
• 1/2 bunch of lettuce or arugula leaves.

Preparation

Cut the peeled turnips into small cubes. Dip them in a saucepan of boiling salted water for a couple of minutes. Throw the turnips in a colander and dry.

Heat half the oil in a skillet, add the turnips and fry for about 5 minutes. Boil the beets until tender, cool, peel and cut into thin slices.

Roast the nuts lightly and chop them coarsely with a knife. Combine finely chopped parsley and garlic, oil, vinegar, pepper and salt.

Place the herbs on a serving platter, spread the beets and turnips on top. Drizzle the dressing over the vegetables and sprinkle with the nuts.

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9. Potato pancakes with turnips

Ingredients

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

Preparation

Peel potatoes and turnips and grate on a coarse grater. Squeeze the vegetables well to remove excess liquid. Add salt and pepper and stir. You can add other seasonings to your liking.

Heat oil in a skillet over medium heat. Form pancakes from the vegetable mixture and place in the skillet. Fry on each side for about 10 minutes. If the pancakes start to burn, reduce the heat.

Transfer the prepared potato pancakes to a paper towel to drain off the grease. Sprinkle with salt before serving.

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10. Salad with turnips, cabbage and carrots

Ingredients

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

Preparation

Chop the cabbage finely, chop the dill and parsley. Salt the cabbage and herbs and remember with your hands. This will make the salad juicier.

Grate the peeled turnips and carrots with a Korean carrot grater. Add the turnips, carrots, oil, mustard and salt to the cabbage and stir.

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11. Salad with turnips, cucumber and eggs

Ingredients

• 2 eggs;
• 150 g turnips;
• 150 g cucumbers;
• 1 clove of garlic;
• salt to taste;
• 1-2 tablespoons of mayonnaise or sour cream.

Preparation

Boil hard-boiled eggs, cool and peel. Rub them with a coarse grater. Cut the peeled turnips and cucumber into small cubes.

Place prepared ingredients in a salad bowl. Add chopped garlic, salt and mayonnaise or sour cream and stir.

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12. Turnip with apples and raisins in pots

Ingredients

• 100 g raisins;
• 200 g turnips;
• 200 g sweet apples;
• ground cinnamon - to taste;
• ground nutmeg - to taste;
• ground cloves - to taste;
• 160 ml of water;
• 2 tablespoons of vegetable oil or 40 g of butter;
• 2 stars of dried star anise;
• honey or sugar is optional.

Preparation

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

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

Divide the mixture into two baking pots. Pour 80 ml of water and a spoonful of oil into each of them. Instead of vegetable oil, you can put a piece of butter on top. Place the star anise on the top.

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

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