Useful properties of turnips in simple dishes from it

This vegetable began to be used by man for food almost four thousand years ago. Even in those days, turnip loved both fresh and cooked thermally: boiled, fried, steamed. In Russia it was the main food product. Of all the dishes, the most common was the soup of malt and turnips, the so-called "redknita." Everything changed when Catherine II brought potatoes, and he gradually began to dislodge the turnips from the ration. Useful properties of turnip are so diverse that this vegetable can be called "golden". It contains not only vitamins A and B, but also micro and macro elements, the main of which are iron, potassium, sodium, calcium, as well as organic acids and fiber.

Healing properties

Useful properties of turnip are manifested in many medicinal qualities of this wonderful vegetable. Regular eating of dishes cooked using turnips, will ensure you:

- general strengthening of the whole organism;

- protection of the immune system, as there is a stimulation of the formation in the human body of substances responsible for strengthening immunity ;

- Absence of disturbances in the digestive tract, especially the intestine, because thanks to turnip, the process of slag withdrawal and the development of useful intestinal bacteria are improved;

- qualitative blood supply to the brain;

- prevention of colds;

- protection in cases of food poisoning.

In addition, based on research scientists found that the turnip contains a rare component of glucoraphanin, which is able to cure diabetes and slow the formation of cancer cells.

How to prepare a turnip

In a modern kitchen, this vegetable is undeservedly rarely used. And in vain, because the useful properties of turnips, especially in the off-season, is a real storehouse of "natural strength". It will not only provide the body with the necessary vitamins, which will strengthen immunity, but also diversify the menu with new dishes. To taste is a kind of substitute for potatoes, but often can be used leaves as a spice. Especially useful are fresh salads, in which turnip can be combined with pumpkin, apples, carrots, cranberries, cowberry. Successful dressing for such summer assortments can be honey. Another variant of cooking is the second dishes: all kinds of vegetable and meat stews, stuffed turnips, stewed, etc. This vegetable is widely used for preparing the first dishes - borsch, soup, soups. We suggest you try to make mashed potatoes, the main part of which is carrots and turnips. The photos are shown in addition to the stages of preparing the simplest dish, preserving all the useful properties of turnips.

Preparation of puree from turnips and carrots

A successful combination of taste qualities of vegetables and the original "cheerful" color, perhaps, will make this dish for you and your children a favorite and often used in the diet. You will need two turnips of medium size and four to five pieces of carrots. Cut the vegetables into cubes and put in a deep frying pan with butter (100 g), cover with a lid and add a little water.

After 30 minutes, the vegetables will become soft. Salt and, if desired, add fried on vegetable oil, onions or green onions and spices (ground pepper, paprika, finely chopped garlic).

Pokolkite and serve hot as a side dish to meat dishes. Bon appetit and health!