Turnips were known in Rus' long before the appearance of potatoes. A lot of healthy and tasty dishes were prepared from it. The advantage of turnips is the possibility of long-term storage, so our ancestors ate them all year round.

Today, turnips are no longer as common, and most dishes have been forgotten. But turnip salad, the recipes for which will be given below, is still enjoyed by everyone on weekdays and holidays.

Simple turnip salad

To prepare this salad you will need a very small set of ingredients:

• medium turnip or several small ones;
• 3-4 radishes;
• 1 onion;
• a bunch of greenery;
• salt and pepper;
• 100 g sour cream or 30 ml olive oil.

Stages of cooking

Vegetable salad with turnips

Before you start making the salad, you need to make sure you have all the ingredients. Among them must be:

• medium turnip - 1-2 pcs.;
• head of cauliflower - 1 pc.;
• boiled green peas - 200 g;
• fresh tomato - 1 pc.;
• fresh cucumber - 1 pc.;
• boiled egg - 2 pcs.;
• a bunch of lettuce;
• sour cream - 150 g;
• half a lemon or 1 tbsp. spoon of vinegar;
• salt and ground pepper.

Salad preparation sequence

Fresh tomato and turnip salad

To prepare the dish you need to take:

• large turnips (about 400 g);
• 5 large tomatoes;
• a bunch of different greens;
• unrefined vegetable oil;
• salt.

This turnip salad is very easy to prepare:

1. Grate the turnips using a grater with large holes. If necessary, cut the resulting mixture with a knife until smooth.
2. Chop the tomatoes into small strips.
3. Chop the dill and parsley.
4. Mix turnips, tomatoes and dill. Add a little salt and vegetable oil.
5. The top of the salad is decorated with parsley.

At all times, the combination of turnips and carrots was considered classic. Therefore, people have preserved many recipes with these products.

Turnip and carrot salad

To prepare the dish you need:

• 2 turnips;
• 1 large carrot;
• 1 medium apple;
• greens optional.

The refill consists of:

• 2 tablespoons lemon juice;
• half a teaspoon of mustard beans;
• 4 tablespoons unrefined sunflower oil.

Salt and pepper are added to all ingredients to taste. Turnip and carrot salad is prepared in several stages:

1. Peel turnips, apples and carrots. Grate.
2. Grind the mustard seeds in a mortar and mix with oil and lemon juice.
3. Mix all ingredients and add dressing.
4. Decorate with greens.

Winter preparations with turnips

The traditional combination of carrots and turnips is also found in preparations. Turnip salad can be stored throughout the winter.

For winter salad you will need:

• turnip (450 g);
• onion (60 g);
• carrots (150 g);
• bell pepper (70 g);
• garlic (2 cloves);
• bay leaf (2-3 leaves);
• allspice (4-6 pcs.);
• vinegar;
• dill and parsley.

Sequence of salad preparation:

1. Peel the turnips, boil until half cooked and cut into cubes.
2. Blanch the pepper for 2 minutes and cut into pieces similar to turnips.
3. Finely chop the greens, garlic and onion.
4. Mix all. Sterilize a half-liter jar and put a bay leaf and a few allspice peas on its bottom. After this, pour 1 spoon of vinegar into the jar.
5. Place turnip salad in a jar for the winter.
6. Pour a teaspoon of sugar and salt into each of the resulting jars.
7. Pour boiling water over it. Sterilize for 5 minutes.
8. Roll up the turnip salad with boiled lids and let cool indoors.

Turnip preparations are very diverse. It can be combined with beets and honey. Ground nutmeg and cloves go well with turnips. By adding these spices to regular dishes, you can create new pleasant combinations. When making preparations, it is worth remembering that fresh vegetables always contain more vitamins than canned ones.

Turnip- a herbaceous plant of the cruciferous family, it can be annual or biennial. The root crop of the plant, which is a fairly popular vegetable crop, also has the same name. Turnip cultivation began in ancient times. Presumably this plant comes from Western Asia. The Egyptians cultivated turnips, then baked them and served them to the table. Initially, the product was considered food for slaves, but later all classes began to consume it. Today, turnips are widely used in cooking, the food industry and winter storage for future use.

There are many varieties of turnips. The highest quality species have been selected through selection, which are characterized by rapid ripening, richer taste and juiciness. Externally, the root vegetable has an oval shape, its surface is smooth, it can be either white or yellow, this also applies to the pulp when cut. The most famous independent plant variety is turnip. These creamy turnips are most often grown for animal feed and are of great agricultural importance.

The beneficial qualities of the product were discovered in ancient times. Even then, the root vegetable and turnip greens were used in folk medicine to prepare medicinal decoctions and syrups. The root vegetable tincture is very good at cleansing the body of toxins. Turnips contain many vitamins, microelements and beneficial minerals. It includes a plant-derived antibiotic that protects the body from viruses and microbes. Turnips are a low-calorie product and are recommended to be added to the diet menu. The product has a beneficial effect on metabolic processes in the body.

Turnip is contraindicated for consumption by people with diseases of the central nervous system. It is also not recommended to abuse the product if you have diseases of the gastrointestinal tract, since the essential oils of the root vegetable will act as an irritant. Pregnant women can use turnips as food, while nursing mothers should avoid the product.

Before you start harvesting useful root vegetables for the winter for future use, you need to choose ripe turnips. It is necessary to stock up on the product in the summer. Only those root crops that are not damaged are suitable for harvesting. As mentioned earlier, the surface of the vegetable should be smooth and dry. It is best to avoid purchasing turnips if they are limp, wet or sticky. This may indicate that the product has not been stored properly. At home, the vegetable should be stored in a dry and dark place at a low temperature.

Turnips can be boiled, stewed, baked and fried. Very often, snacks and side dishes are prepared from it. But it is more common to use root vegetables in preparations for future use. You can pickle and pickle turnips yourself. The product is canned in combination with other vegetables, creating original dishes for future use. If desired, the root vegetable can be frozen whole or chopped. In some cases, the vegetable is dried and dried with various spices.

To deliciously, quickly and easily prepare turnips for the winter at home, it is recommended to study the materials presented below. Recipes with step-by-step photos also contain recommendations for proper storage of finished canned root vegetables.

Turnip is an amazingly healthy root vegetable that was popular back in Rus'. As soon as resourceful housewives used it: they fried it, boiled it, made pickles, ate it fresh with honey, even baked it in the oven. Unfortunately, in our time this vegetable has been practically forgotten, but in vain, because turnips contain a huge amount of useful substances and minerals.

Turnip dishes

You'll be surprised how many dishes you can make with turnips. This vegetable is so versatile that it is suitable for both adults and children. Many people think that turnips are bitter and tasteless, but this is not true; if prepared correctly, you can get a very tender and soft puree for your baby, salad, soup, even vegetable stew! Particularly fastidious housewives have learned to make even paste and a kind of sandwich butter from turnips.

How to cook turnips

To cook turnips deliciously, you need to choose them correctly. There are several varieties of this root vegetable. Thus, white and green varieties have a mild taste with a slight pungency; they can be eaten fresh in salads or simply sliced, while black turnips are more bitter and require heat treatment. To cook any turnip, you need to wash it well, peel it if desired, cut it into small pieces and fry or bake. In some recipes, the root vegetable is cooked whole.

How to eat turnips

Many people are surprised how they eat turnips, if they have such a specific taste and smell, but they do not realize that when steamed or baked, this vegetable completely loses its pungency; it is a pleasure to eat it! You just need to carefully cut into pieces or break with a fork and season with herbs or sweet sauce. Young tops of the root vegetable are frozen and then used for salads.

Turnips for the winter - preparations

In addition to those options that have been listed, turnip preparations for the winter are again gaining popularity. It is thoroughly washed, peeled, cut into slices or cubes, depending on preference. Other vegetables for canning are prepared in a similar way. Place everything in sterile jars, fill with brine and roll up the lids. The preparations are stored, like other pickles, in a cool, dark place, such as a cellar or pantry.

Turnip salad - recipes

Delicious recipes for turnip salad are not easy to find, because this vegetable has been undeservedly forgotten, except that our grandmothers still remember the benefits of such a dish. But any housewife can make a juicy salad with turnips; fortunately, you can find this root vegetable in any grocery store. The right combination of ingredients will help achieve the ideal aroma and taste of such a cocktail of vitamins. In addition, this salad looks very good in the photo.

Turnip salad

• Cooking time: 20-25 minutes.
• Calorie content of the dish: 78 kcal.
• Cuisine: Russian.

Did you know that turnip salad is an original Russian dish that many foreigners consider strange? When paired with a variety of vegetables, this root vegetable makes a wonderful, satisfying lunch or snack. For those who are on a diet, turnip salad is a godsend, because it has a minimum of calories and maximum benefits for health and figure. Thanks to the honey and cranberries included in the recipe, it acquires a pleasant sweet-sour taste.

Ingredients:

• large turnip – 1 pc.;
• cabbage – 300 g;
• red carrots – 200 g;
• linden honey – 50 g;
• salt, pepper - to taste;
• fresh cranberries - 0.5 cups;
• Jerusalem artichoke – 100 g;
• dill, parsley - for decoration.

Cooking method:

1. Peel the turnips, carrots and Jerusalem artichokes and grate them on a medium grater.
2. Chop the cabbage into small strips.
3. In a separate cup, grind cranberries with warmed honey.
4. Combine the dressing with vegetables, add spices, stir, sprinkle with chopped herbs. You can lightly sprinkle with lemon juice.

Turnip salad with carrots and apple

• Cooking time: 30-35 minutes.
• Number of servings: 3-5 persons.
• Calorie content of the dish: 68 kcal.
• Cuisine: Russian.
• Difficulty of preparation: easy.

A bright, colorful recipe for turnip salad with carrots and apples is perfect for a summer or autumn menu. This dish can be served either alone or in combination with veal or a vegetable side dish. The combination of this salad with boiled potatoes and fried meat is considered a Russian national tradition. An excellent option for a complete lunch for the whole family.

Ingredients:

• turnip – 1 pc.;
• carrots – 1 pc.;
• green apple – 1 pc.;
• radishes – 5-10 pcs.;
• granulated sugar – 1 tsp;
• salt, pepper - to taste;
• ground coriander – ¼ tsp;
• lemon juice – 1 tbsp. l.

Cooking method:

1. Peel the vegetables and grate them on a coarse grater.
2. Wash the apple thoroughly and finely chop it along with the skin.
3. Cut the radishes into thin strips.
4. In a separate container, prepare the dressing by mixing salt, pepper, sugar, coriander and lemon juice.
5. Pour the sauce into the salad with turnips and carrots, mix well. Let sit for half an hour before serving.

Yellow turnip salad

• Cooking time: 45-50 minutes.
• Number of servings: 4-5 persons.
• Calorie content of the dish: 128 kcal.
• Purpose: for lunch, for dinner.
• Cuisine: Russian.
• Difficulty of preparation: medium.

Fresh yellow turnip salad is the leader in vitamin content and satiety. This root vegetable contains more vitamins A, B and carotene than others, which preserve youth and improve skin condition. In combination with lentils, meat and mushrooms, this recipe turns into a real protein-vitamin cocktail. If you don’t have balsamic vinegar at home, you can replace it with regular acetic acid, just 1 tablespoon is enough,

Ingredients:

• yellow turnip – 500 g;
• meat (veal or pork) – 300 g;
• onion – 1 pc.;
• pickled champignons – 200 g;
• sour cream or mayonnaise – 150 g;
• balsamic vinegar - 1 tbsp. l.;
• lentils – 100 g;
• celery (root) – 50 g;
• greens - for decoration.

Cooking method:

1. Cover the lentils with water and set aside.
2. Wash the turnips, peel, cook, chop into small strips.
3. It is better to grate or chop the celery in a blender, and chop the onions with a knife.
4. Fry the meat in a frying pan in olive or sunflower oil until a crust forms.
5. Place in a bowl, add mushrooms and celery root. Pour vinegar over everything and leave for 5-10 minutes.
6. Boil the lentils until tender, adding a little salt to the water.
7. Mix all ingredients, season with sour cream or mayonnaise.
8. Top the salad with chopped herbs.

Turnip and apple salad

• Cooking time: 15-20 minutes.
• Number of servings: 2-3 persons.
• Calorie content of the dish: 82 kcal.
• Purpose: for lunch, for a snack.
• Cuisine: Russian.
• Difficulty of preparation: easy.

This is the simplest recipe for salad with turnips and apples, which is prepared quickly and without much effort. Each housewife can change its composition to suit herself, based on the availability of food in the refrigerator and taste preferences. To experiment, you can simply change the dressing. Sometimes even an extra 30-45 grams of cheese can give a dish a new unusual aftertaste.

Ingredients:

• turnip – 1 pc.;
• sweet apple – 2 pcs.;
• carrots – 1 pc.;
• orange – 1 pc.;
• sweet pepper – 150 g;
• soft cheese – 50 g;
• natural yogurt – 100 g;
• parsley - for decoration.

Cooking method:

1. Boil the turnips in lightly salted water, cool, and cut into thin strips.
2. Grate the carrots and apple on a coarse grater.
3. Chop the orange into small pieces.
4. Cut the pepper into strips or cubes.
5. Place all the products in a deep cup, pour over the yogurt, and mix thoroughly.
6. Before serving, top with chopped parsley and slices of cheese.

Turnip salad with garlic

• Cooking time: 30-40 minutes.
• Number of servings: 5-7 persons.
• Calorie content of the dish: 120 kcal.
• Purpose: for lunch.
• Cuisine: Russian.
• Difficulty of preparation: easy.

For those who like something spicy, turnip salad with garlic is perfect. True, it is better to eat in combination with side dishes to avoid possible consequences, because garlic irritates the stomach. But it strengthens the immune system very well! If you wish, you can supplement the recipe with Korean carrots, so the dish will be even more piquant and aromatic. This salad is also perfect with meat dishes.

Ingredients:

• turnip – 250 g;
• hard cheese – 80 g;
• boiled egg - 3 pieces;
• garlic – 2 cloves;
• mayonnaise – 100 g;
• dill – 100 g.

Cooking method:

1. Peel the turnip and cut into small strips.
2. Grate the cheese and garlic on a fine grater.
3. Grind the eggs using an egg slicer.
4. Chop the dill.
5. Mix all ingredients, season with mayonnaise.
6. Let it brew for 1-1.5 hours.

Turnip salad - cooking secrets

Each housewife has her own secrets for preparing turnip salad; you will find the most common tips below.

1. If you don't like the spiciness of the root vegetable, boil it until half cooked. This will soften the taste without losing its toughness.
2. To make the turnip salad juicy, you need to mash the chopped vegetable with your hands for 2-3 minutes so that it releases juice.
3. Do not add too much lemon juice or vinegar to the dish, otherwise it will become too sour.
4. To prevent the apples in the salad from darkening quickly, choose sweet varieties.
5. Don't throw away turnip tops. Rinse it, dry it and put it in the freezer. In winter, they will be a great addition to a salad instead of the usual greens.
6. Thanks to its properties, turnips tolerate freezing well in the winter.
7. If the dish turns out too spicy, try keeping it in the refrigerator for 3-4 hours. In the cold, the vegetable loses some of its specific pungency.
8. If you are preparing a salad for children, it is better to pre-bake the root vegetable. This will make it soft and sweet.

Video: salad with turnips

In the old days, turnips were actively used to prepare numerous dishes. Today, the popularity of this root vegetable has dropped noticeably - only a few housewives know recipes for winter preparations involving turnips. Our article today will fill this annoying gap.

Harvesting turnips

There are early and late varieties of turnips. The former consume food fresh or processed, while the latter are quite suitable for long-term storage.

Harvesting and storing turnips

Late varieties are harvested in the fall, before the onset of frost. The tops of the collected root crops are cut off, leaving only 1-2 cm without damaging the pulp. Store turnips in basements or cold storage rooms, placing in boxes or in tarred barrels and pouring each layer sand or peat chips. In some cases, root vegetables are simply laid out on lattice pallets. The optimal storage temperature for turnips is 0-1 °C at a relative air humidity of 90-95%. To protect turnips from rodents, stocks are covered with spruce branches.

Dried turnips

The tops and “tails” of root vegetables are cut off, peeled, dried, cut into slices 5 mm thick, then scalded with boiling water, drained in a colander and allowed to dry. Then the product is laid out in one layer on a wire rack and dried in the oven for ten hours at a temperature of 70°C, constantly checking the condition of the slices.

Turnip jam

The recipe may seem somewhat labor-intensive, but traditional healers claim that this delicacy fills with energy, allows maintain potency, is beneficial for kidney diseases, enhances lactation and relieves pain due to rheumatism. That is why it is definitely worth preparing. To make jam, turnips are peeled, cut into 6 pieces, and then soaked - first in cold salted water and then in hot water.

After this, add a mixture of honey and water in a ratio of 1:4 (turnip slices should be completely covered with liquid). In this syrup, turnips are cooked over low heat, bringing to a boil three times. The turnip slices are then removed from the syrup, dried, placed back in the cooking basin and poured with honey (it should cover the turnips by 4 fingers). The mass is brought to a boil. Sweet turnip slices are placed in a clean jar and sprinkled with spices(use cloves, cinnamon, ginger, cardamom, capsicum and saffron).

Honey candied turnips

To prepare candied honey, turnips are cleaned, cut, scalded with boiling water(to remove bitterness), allow to dry. The slices are then placed in a jar and each layer is topped with honey. The product is allowed to stand in a dark and cool place for about a day, after which it is put in the refrigerator. This delicacy has found its application with physical and mental exhaustion, and for runny noses and vitamin deficiency.

Pickled turnips with beets

Turnip – 1 kg
- 1 PC.
Water – 7 tbsp.
Vinegar – 150 ml
Garlic – 6 cloves
Salt – 5 tbsp.

Peeled small turnips are cut into slices, washed and sprinkled half the norm of salt. After 4 hours, the turnips are washed, getting rid of salt and juice, put into jars, garlic is added, peeled beet slices are added, filled with brine prepared from water, vinegar and salt, covered with a nylon lid and left for a week. After this, the pickled turnips are sent to the refrigerator or cellar.

Pickled turnips with honey

Turnip
Honey – 200 g
Salt – 50 g
Water – 1 l
Apple cider vinegar – 100 ml
Cloves – 3 pcs.
Ground nutmeg – 1 tsp.

Small turnips are washed, the top part is cut off, and the tail is left. Root vegetables are placed in a bowl and poured with marinade prepared in advance from the indicated ingredients (vinegar is added to the already cooled liquid). After a week, the turnips are ready to eat. For long-term storage, it is sent to the cellar or refrigerator.

Salted turnip

The turnips are cleaned, cut into slices, placed in layers in a wide bowl and sprinkle with salt mixed with caraway seeds. When the dishes are completely filled, pour boiled water over the turnips and place them on top. cabbage leaves, place the load and take it to the cellar. The product is ready for use within a couple of weeks.

Turnip and carrot salad

Turnip – 450 g
– 150 g
– 70 g
Onion – 1 pc.
Garlic – 2 cloves
Greenery

Turnips and carrots are peeled, cook until half cooked and cut into cubes. The peppers are blanched in boiling water for a couple of minutes and cut in the same way as other vegetables. Onions, garlic and herbs are chopped. All vegetables are mixed. Place allspice (3-4 pcs.), bay leaf at the bottom of a sterilized half-liter jar and pour 1 tbsp. vinegar The mixture is transferred into jars, salt and sugar are added (1 tsp per half-liter jar), poured with boiling water and set to sterilize (0.5 l - 4-5 minutes). The salad is rolled up and allowed to cool at room temperature.

Turnip wine

Turnip juice – 1.2 l
Sugar – 1.2 kg
Vodka – 200 ml

The peeled turnips are cut into slices, placed under a press and the resulting juice is drained. The juice is mixed with sugar and vodka. Everything is poured into a bottle and left to ferment, without closing with a stopper. After the fermentation process is complete, the container is closed. After three months, the wine is drained, freeing it from sediment, filtered, bottled and sealed.

Turnip juice

Turnip juice cannot be stored for long periods of time, and there is no need for this - the thrifty housewife has supplies of fresh turnips at hand all winter. For making juice, it is advisable to use varieties with yellowish pulp. Cleanly washed turnips (along with the skin) are grated or passed through a meat grinder and the juice is squeezed out. The juice is consumed immediately, or boil and add natural honey(3 parts juice – 1 part honey). Drinking a healing drink 1 tbsp each three times a day(on an empty stomach).

In many countries around the world, turnips are once again receiving increased attention. Perhaps you, too, will join the ranks of admirers of this healthy root vegetable.

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Turnips are grown in cool regions. This vegetable is not at all fancy and is very easy to grow. In one season you can get 2, and sometimes even 3 harvests.

Turnips are incredibly beneficial for our health. It contains such a rare element as glucoraphanin, which has anticancer and antidiabetic properties.

But for some reason this vegetable rarely appears on our tables. And only a few people prepare it for the winter. But in vain. It will be a great addition to various dishes.

Pickled turnips: recipes

• Pickled turnips with beets.

For 1 kg of pickled turnips:

Small turnips - 750 g

Salt - 2 tsp.

Trim the top and bottom of the turnip roots. Without completely separating one slice from the other, cut them 5 mm thick each, starting from the top (the part where the tops were) to the bottom, leaving the bottom slice 1 cm thick.

Cover the treated turnips with water and let soak for 12 hours. Then rinse thoroughly and place in a glass jar along with red beets, which will give the product a nice color.

Boil the remaining ingredients together for 10 minutes. Cool the resulting marinade to room temperature and pour it over the turnips. Store in a cool place. Pickled turnips will be ready for use in three days.

• Pickled turnips with honey.

Turnip - 1 pc.

honey - 200 grams

salt - 50 grams

apple cider vinegar - 100 grams

cloves - 3 pcs.

ground nutmeg - 1 tsp.

1 whole turnip, without damage, wash it thoroughly and cut off the top, leaving the tail.

Then we place the prepared turnips in the bowl in which you will marinate them and pour the chilled marinade over them.

The marinade is prepared as follows:

Pour 1 liter of water into a saucepan, add honey, salt, cloves, nutmeg and bring the resulting solution to a boil. Remove from heat, and as soon as the solution has cooled a little, add apple cider vinegar.