Useful cooking turnips

Rutabaga is a root biennial plant of the cabbage family, which appeared as a result of selection of turnips and cabbage. Grows in moist soils, growing season ranges from 110 to 120 days. The distribution of purchased only two varieties – the Swedish and Krasnoselskaya.

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For the first year of planting the seed grows a root and leaves, the second fruit in the form of multi-seeded pods, and flowers.

Root appearance and taste similar to a turnip, only a little larger, round or oval gray-green or red-purple peel. Inside the flesh is yellow, white or orange, depending on variety.

To purchase fresh roots for the planned meals, you need to pay attention to his fortress, so there was no dents, green shoots. Preference for the average size vegetable.

If you are not going straight from him to cook something, then put it into another bag, make some holes for passage of air, hide in the refrigerator section for vegetables. An hour before cooking, remove, wash and clean.

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Rutabaga and its history

Where did this vegetable is, nobody knows exactly. Some believe that of the Mediterranean, where hybridization has occurred by chance. It was described in 1620 by the Swedish botanist K. Bauhin. This vegetable got the name – "Swedish turnip."

Other researchers hold a different version. As the turnips are very cold-hardy plant capable of withstanding freezing, it was popular in Siberia.

There began to be cultivated throughout Northern Europe. Of course, this vegetable is not afraid of heat, but it affects its taste.

Today, a root vegetable very popular in Sweden, Norway, Finland, Germany, France, Ireland, Russia and even USA. In Switzerland holds an annual celebration in honour of the Swede.

Useful and harmful properties of a Swede

Rutabaga consists of sugar, fiber, pectin, protein, starch, b vitamins, C, A, mineral salts, rutin, essential oils.

Use vegetable very large. For the treatment of many diseases, both external and internal use the fruits and seeds.

What is their advantage:

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  1. Thanks to calcium, the fruit is a good remedy for the strengthening of bone tissue;
  2. In boiling water zaparivayut seeds, a decoction is prepared to gargle, gums, to remove inflammation;
  3. Fruit juice has antibacterial properties that can effectively heal external wounds and burns;
  4. Vitamin complex helps to replenish their deficiency in severe weather and after periods of prolonged illness;
  5. Fiber cleanses the intestines, reduces the chair, reduces puffiness, therefore recommended for constipation, and the inability of the kidney to cope with excess fluid;
  6. The composition of the vegetable has mucolytic and expectorant action. Relieves chronic diseases of the bronchi and lungs.
  7. Ascorbic acid, which is contained in the roots, is very stable to heat treatment, persists for a long time. So you need to use it to strengthen the immune system and fast recovery in case of colds.
  8. Improves metabolic processes in the body, harmful cholesterol out of it, the blood is purified. Useful in atherosclerosis.

Harm root is that it has a lot of fiber in acute and chronic processes in the stomach and intestines can further aggravate the disease. To avoid it, don't use it with the period of exacerbation of the disease.

What to make with rutabagas

Rutabaga is a nutritious root vegetable which is superior to the turnip in a few times. In food it is used in different forms. The raw vegetable is used for salads. It goes well with other vegetables. It can also be broiled, fried, stuffed, baked, or boiled.

The fruit is used in cooking and seasoning from the top. Fresh it sliced in salads, as greens, dried – add to sauces and soups. Tops particularly useful in winter as a comprehensive vitamin Supplement.

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Dishes turnip is very diverse. It can be pies stuffed with grated vegetables (cook them in Canada), stews, soups, side dishes, salads.

For example, a Finnish traditional dish is a turnip casserole, French she likes in the kitchen of the UK popular is a potato-turnip puree.

In our country, this vegetable is rarely used for cooking. But it cooks very easily. You can quickly make a healthy snack with grated turnip and carrot, add diced salami, dress it with sauce.

We got this salad that will satisfy your hunger and give strength for new achievements. Of course, here can also include imagination and experiment a little. Salad "Vinaigrette" it just boiled, cut into cubes and add to the other ingredients.

In General, recipes for rutabagas is enough. For example, hearty soups work with root. He's the only sweet, it is not necessary in large quantity to interfere with other sweet roots (beets, carrots).

The easiest way to bake sliced turnips in a cream sauce. A good way is to add with carrots and pumpkin, and fill them with fried onions and spices. Such a useful stew will replace your heavy dinner, which then affects the health of the digestive tract.

Recipes from Swede

Recipes rutabagas from many peoples so interesting that each dish has its unique taste and aroma. But salads occupy the first place among the rest.

Because they complement meat and fish dishes, garnishes, savory pastries, that help to digest fat and flour food. Consider a few appetizers with cabbage turnip.

Salad of rutabagas and apples:

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  • 4 apples;
  • 2 turnips;
  • 2 sprigs of parsley;
  • 2 sprigs of celery;
  • a spoon of honey;
  • a spoon of lemon juice;
  • sour cream for the filling.

Turnips and apples clean, grate, only with apples to remove the seeds. Mix these ingredients, pour them juice, honey, sour cream. From top to decorate with greens of parsley and celery.

For this snack you can also add pumpkin or celery root. If you don't like honey, then don't use it.

Salad turnip, ham and pistachio nuts:

  • 120 grams of turnips;
  • 20 grams salted pistachios;
  • 100 grams of ham;
  • 50 grams of radish;
  • green onions;
  • parsley;
  • for the filling: 100 grams of mayonnaise, 2 tablespoons mustard, pepper.

Boil washed the turnips, peeled, cut into slices, ham, also cut small, radishes – circles. Finely chop the onion and parsley. Grind pistachios to the semolina. Mix the ingredients for the filling.

In dish put vegetables, ham, sprinkle the top with pistachios, herbs, pour a mustard-mayonnaise dressing.

Note: the ham you can substitute others love meat. It can be chicken, pork, beef, Turkey. Just before adding to the other ingredients, you need to cut into slices and fry in butter until tender.

Turnips, baked in cream with spices:

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  • 1.5 kg cabbage turnip;
  • 2 tbsp. cream;
  • 200 g of breadcrumbs;
  • ½ Cup sugar syrup;
  • chicken egg;
  • 1,5 teaspoons of ginger;
  • ½ teaspoons nutmeg, white pepper;
  • teaspoon salt without slides;
  • 20 g of butter.

Turnips peeled, washed under running water. Cut it into big pieces, boil in salted water until it becomes soft. Strain the broth into the pan and do from a turnip puree.

It added 180 grams of biscuits, syrup, egg, cream, spices. Beat with a mixer, then pour the broth. It must be added, until the mixture is soft enough. The rest can be poured.

Spread this mixture in a greased a bowl for baking, sprinkle top with breadcrumbs that were left we put a few thin layers of butter. Bake in the oven at the prescribed temperature at 170 degrees. Time – about 1.5 hours.

The Swede is very self-sufficient vegetable. It can be consumed in various dishes, without any time-consuming preparations. Earlier in Russia it was the most popular vegetable among older people, because it strengthens bone tissue, which over the years loses its strength.

Cook meals from rutabagas to my parents, grandparents and children and other relatives, that they were strong and healthy!

HOW TO COOK TURNIPS