How to cook turnips

Content

Ingredients
Fried turnips
Turnip puree
Turnip soup
Saute of turnips
Steps
Method 1 of 4: Roasted turnips
Method 2 of 4: Saute from the rap
Method 3 of 4: Puree from the turnips
Method 4 of 4: Turnip Soup
Tips

Turnips are one of nature's greatest gifts. These vitamin-packed root vegetables have juicy insides that are deliciously cooked in a variety of ways. Since turnips have a low starch content, they are excellent substitutes for potatoes. See Step 1 and below to learn how to cook this potassium-rich vegetable in a variety of ways.

Ingredients

Fried turnips

900 grams of turnips
2 tablespoons olive oil
Salt and pepper

Turnip puree

900 grams of turnips
2 tablespoons butter
1 teaspoon salt
Savory concoctions such as chopped green onions and black pepper or sweet concoctions such as honey and cinnamon

Turnip soup

900 grams of turnips
5 tablespoons butter
2 leeks
4 glasses of milk
Salt and pepper
1/4 teaspoon dried thyme

Saute of turnips

900 grams of turnips
2 tablespoons olive oil or butter
Salt and pepper to taste

Steps

Method 1 of 4: Roasted turnips

Fried turnips are creamy on the inside with a crispy crust. Throw them in the oven while you cook the main course and they'll be ready in time for dinner.

1 Preheat oven to 220 ° C.
2 Wash and peel the turnips. Wash your turnips in cold water to wash off any dirt from your skin. Cut off the green tops. If you have young turnips, there is no need to peel them, but mature turnips have thick skin that can be easily peeled with a potato peeler.
3 Cut the turnips into small pieces. Use a vegetable peeling knife to cut them into 3 cm pieces. It's great if you cut them into even smaller pieces if you like. You can also add some onions, carrots, or parsnips to the mixture if you like.
4 Toss the turnip chunks with the butter and seasoning. Place the slices in a bowl and toss them with olive oil, a few pinches of salt and a little pepper. The pieces should be evenly coated.
5 Place the pieces on a baking sheet. Spread them out in one layer so that they cook evenly.
6 Roast turnips. Place the baking sheet in the oven and cook the turnips for 15 minutes. Remove from oven, stir, and cook for another 10 minutes. Turnips are done when they have a crispy and golden brown crust.

Method 2 of 4: Saute from the rap

The turnip sauté cooks even faster than frying the turnip. After the turnips are washed and chopped, you can have a ready meal on the table in less than 10 minutes.

1 Wash and peel the turnips. Rub them under cold water and peel off tough skin with a potato peeler. If you have young turnips, you can skip this step.
2 Chop the turnips. Use a vegetable peeling knife to cut them into slices. This will ensure that they cook evenly in the pan.
3 Heat the oil. Place it in a skillet or roasting pan over medium heat.
4 Place the turnips in the skillet. Spread them out evenly so they don't overlap.
5 Sprinkle them with salt and pepper. When the turnips are roasted, add a little salt, pepper, and any other seasonings you like.
6 Stir the turnips. Stir them with a wooden spoon so they don't burn on one side.
7 Serve the turnips. When they are soft and lightly browned, the turnips are ready to serve.

Method 3 of 4: Puree from the turnips

You can make either sweet or savory turnip mash, just as you would mash sweet potatoes. Kneading turnips with a little butter and honey is a great way to encourage kids to eat this healthy vegetable. Prepare sweet turnips for the smallest and spicy for adults.

1 Wash and peel the turnips. Rub them under cold running water, then chop off the green tops and cleanse tough skin
2 Cut the turnips into chunks. Use a sharp knife to cut them into several pieces.This will help them prepare faster.
3 Prepare the turnip chunks. Place them in a medium saucepan and cover with cold water. Bring water to a boil, then reduce heat and continue cooking until the turnip chunks are very soft. This should take about 15 minutes.
4 Drain the water. Transfer the turnip chunks to a colander and drain all the water. Place the turnip chunks in a bowl.
5 Mash the turnips. Place the butter in a bowl of hot turnips to melt. Also add salt. Use a potato press, two forks, or a hand mixer to puree until smooth.
6 Add the mixture. Turnip cream puree is a delicious base for a variety of sweet or savory flavors. Try adding one of the following combinations, then mix well with the turnip puree.
- Add 2 tablespoons of honey or brown sugar and 1 teaspoon of cinnamon.
- Add 2 tablespoons chopped green onions and 1/2 teaspoon black pepper.
- Add 2 tablespoons of cooked, chopped bacon and 1/4 cup sautéed onions.

Method 4 of 4: Turnip Soup

This refreshing dish is served during winter. Turnip is good with leeks and thyme.

1 Wash, peel and chop the turnips. When peeling mature turnips, be sure to remove at least one layer of skin so that the turnip doesn't taste too starchy. Cut the turnips into 3cm pieces so they cook faster.
2 Chop the leek. Chop off the green part of the leek as well as the root ends. Cut the white part of the leek into slices.
3 Blanch the turnips. Boil a large pot of water. Add the turnip chunks and 2 teaspoons of salt. Blanch the turnips for 1 minute, then remove from heat and drain. Set aside the turnips.
4 Heat 2 tablespoons of butter in a skillet. Let the butter melt completely, then add 1/2 cup water.
5 Add leeks and turnips. Simmer them together until the leeks are tender, about 5 minutes.
6 Add milk and spices. Pour milk into a saucepan and add thyme and a teaspoon of salt. Cook the soup until the turnips are completely tender, stirring occasionally.
7 Make a puree soup. Working in batches, pour the soup into a blender and puree in it until smooth.
8 Decorate the soup. Serve with fresh thyme sprigs or a spoonful of sour cream and salt and pepper to taste.
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