What is turnip, what does it look like in the photo, how to cook and eat it

Turnips were one of the staple foods in Rus' for many centuries, but now they are undeservedly forgotten. Only rare connoisseurs of the vegetable know its taste and beneficial properties. It is used not only in cooking, but also in folk medicine.

What is a turnip

It is an edible root vegetable. Turnips are a member of the cruciferous family, the genus cabbage, and are dicotyledonous herbaceous plants. The ancient Greeks and Egyptians began to actively cultivate the vegetable, and gradually it gained the trust of farmers in Central and Western Asia. It came to the territory of Rus' from Byzantium and remained an indispensable product until the 16th century, until it was replaced by potatoes.

What does a vegetable look like?

In the first year of life, turnips form a root crop, which consists of the lower part of the shoot and the hypocotyl - the part of the stem between the root and cotyledons. The shape depends on the type, it can be oval, elongated, oblong or flat. The pulp is dense and juicy, the color is usually white or yellow, less often white-violet and white-pink.

On the surface of the turnip, a rosette with long-petioled serrated leaves is formed. The thickened stem reaches an average of 40-50 cm in height.

In the second year, flower shoots 3-8 cm long and seeds are formed. Inflorescences are corymbose. Yellow turnip flowers bloom from the periphery to the center. Root crops are borne in the form of a cluster of erect pods with small spherical seeds.

What colors are there?

The shade of the root vegetable depends on the content of plant pigments:

1. Black turnips contain many plant antibiotics.
2. Turnip greens taste like radishes and contain increased amounts of niacin and iron.
3. Yellow turnip is the leader in the amount of carotene, vitamin PP and C.
4. White turnips have the most delicate taste and low calorie content.

There are also light red, purple and violet types of turnips.

Perennial or annual plant

Depending on the type, turnips can be either annual or perennial.

Types of turnips

The classification of types and varieties of turnips is based on:

• the amount of sugar compounds in the composition;
• productivity;
• period of maturation.

Sweet

Sweet turnip varieties contain very little bitter essential oils, which gives the root vegetables a delicate taste with spicy notes. Popular among them:

1. Snow White is an early ripening, weighing 50-80 g, with high agricultural technology it reaches 200 g. The root crop is white with a thin skin, the flesh is juicy and crispy.
2. Golden ball is a mid-early turnip rich in vitamins. Weight reaches 400 g, yellow inside and outside, round shape.
3. White Ball is a productive mid-season variety. Average weight - 500 g, taste without bitterness. Young leaves are suitable for consumption.
4. Dunyasha is a turnip weighing 150-200 g, with an orange peel and golden yellow flesh.

The most productive

Varieties with increased yields are produced per 1 sq. m 4 kg or more. They have proven themselves in practice:

1. Petrovskaya-1. Grown for several decades, ideal for central Russia. An unpretentious and hardy variety ripens in 60-65 days. Root vegetables of 60-150 g last a long time and do not lose their beneficial properties.
2. Tokyo is a salad variety, harvested 27-30 days after sowing. Both small-sized turnips and foliage are eaten. The variety is resistant to cold weather, but requires constant watering.
3. Snegurochka is an early crop with an average weight of 65 g. In open ground it produces 3-3.5 kg per 1 sq. m. m, indoors - up to 8 kg. Shade-tolerant, moisture-loving, resistant to flowering.

With large root vegetables

The varieties are distinguished by the most voluminous and strong root crops with an increased period storage. Among them are:

1. White Night is a variety of Czech selection. The root crop weighs from 500 g. The pulp is juicy, not bitter, with excellent keeping quality.
2. Milanskaya. Ripens in 50-60 days, looks like a radish, weighs 100-200 g. Taste is high, resistant to diseases.
3. Russian size. The weight reaches 2 kg, does not deteriorate during transportation, and is stored all winter without loss of quality. The root vegetable is meaty with a traditional taste.

Early

Early ripening is one of the key factors in the popularity of turnips. This category includes varieties whose growing season and ripening period is 45-60 days:

1. Glasha is a flat-round turnip, weighing 80-100 g. The taste is sweet, universal use, average shelf life.
2. Geisha is a productive salad variety. Root vegetables weighing 60-200 g; leaves are used as greens. Relatively resistant to disease, not suitable for storage.
3. May yellow ripens in 60-70 days, depending on weather conditions. In a favorable climate, it can gain weight up to 1.2 kg.

Mid-season

Varieties with an average growing season of up to 90 days are no less in demand. The most productive:

1. Luna is a cold-resistant crop for fresh consumption and culinary processing. Average weight - 150-200 g. Shows a stable yield of up to 1.5 kg per 1 sq. m.
2. Gribovskaya. After 70-75 days, large turnips of light purple color ripen. Suitable for winter storage, resistant to cold.
3. Nurse - yellow root vegetables, 200-250 g each.The taste is above average, the purpose is universal. Productivity - up to 4.2 kg per 1 sq. m.

Late

If turnips take 90 days or more to ripen, they are considered late. Popular among gardeners:

1. Comet is a productive variety with excellent taste characteristics. The standard weight of the vegetable is 150-200 g, the shape is elongated, and the top part is purple in color.
2. Orbit. Harvested 3 months after planting. The weight of turnips often reaches 500 g and is suitable for storage.
3. Let's pull and pull. The variety is valued for its low content of bitter substances and large amounts of vitamins and minerals. The weight of the root crop usually does not exceed 200 g.

How to cook and eat turnips

The vegetable is rich in vitamins and biologically active substances.

Important! Turnips contain a rare compound called glucoraphanin, which prevents the formation of cancer cells.

Beneficial features:

• has anti-inflammatory and bactericidal effects;
• accelerates metabolic processes;
• strengthens the immune system, bone tissue and nervous system;
• maintains the elasticity of blood vessels.

Cases when the vegetable is contraindicated:

• gastrointestinal diseases, diabetes;
• severe pathologies of the kidneys and liver;
• endocrine system disorders.

Root vegetables are eaten raw, pickled or cooked. Leaf varieties are used only fresh.

Raw

An adult is allowed to eat 200-300 g of raw turnips per day. It is grated or finely chopped for preparing savory salads, side dishes for meat and fish. The leaves are added to soups and sauces.

Important! In nutrition, turnips are gaining increasing popularity due to their high cellulose and fiber content. They help to adjust weight in a short period of time.

Cooking recipes

Eating steamed or boiled vegetables helps avoid digestive problems.

Steamed

Steamed turnips are the simplest dish. Serve it as a side dish. The dish is irreplaceable during Lent.

You will need:

• turnip - 1-2 pcs. per person;
• water - 2 tbsp. l.;
• salt.

Preparation:

1. The turnips are washed and peeled.
2. Cut into thin slices and place in a mold.
3. Add water, salt and place in the oven at 160-180°C.
4. After an hour, serve hot, after adding a little butter.

Porridge

Porridge can be with sugar, spicy or with vegetables. For turnips with rice, it is advisable to choose a sweet variety.

Ingredients:

• rice - 120 g;
• turnip - 350-400 g;
• milk - 350 ml;
• butter;
• salt and sugar to taste.

Preparation:

1. Finely chopped root vegetables are stewed with butter for 10 minutes.
2. Grind to a puree.
3. Transfer to a thick-bottomed pan, add washed rice and milk and cook until the cereal is ready.

Hot porridge is seasoned with sugar and butter.

Fried

Fried turnips are served as a side dish or as a separate dish.

Ingredients:

• turnip - 1 kg;
• butter - 20 g;
• vegetable oil - 150 ml;
• onion - 1 large head;
• salt pepper.

Preparation:

1. The vegetable is cut into strips and boiled for 3 minutes.
2. Strain and place in a frying pan heated with oil.
3. After 5 minutes, add onion, salt, spices and fry for another 10 minutes until cooked.

If desired, season with sour cream and sprinkle with chopped herbs.

Conclusion

Turnips have many beneficial properties. and does not lose relevance with the modern variety of vegetables. The many flavors and shades of the root vegetable make it an ideal find for culinary experiments. Gardeners value turnips for their unpretentiousness, wide selection of varieties and rapid ripening.