Let's boil turnip

Brukiew
Photo: Tim Sackton – CC BY-SA 2.0 | cropped to a square

BEFORE BOILING:

Immediately before cooking turnips wash, peel and cut into cubes.

BOILING:

Swedes put a small amount of cold water, if we want this to its taste and aroma passed into broth (eg. Cooking soup). If we cook rutabagas as a separate dish, throw it on the boiling water - thanks to retain most of their juices. Swedes cook for 10 minutes. Time start to count from the time of re-boil water. Immediately after setting with salt (approx. 2 teaspoons to 1 liter of water). It is also slightly sweetened (approx. 1 teaspoon per 1 liter of water). Boil under cover - this shortens the processing time and reduces the loss of vitamins. To verify that the rutabaga is already cooked, you can stick a fork or a knife. If it falls softly, it is ready.

ONCE BOILED:

After cooking, drain off a turnip. After boiling water containing nutrients can be used for sauces, soups, etc.

SERVING TIPS:

Serve clearing melted butter and sprinkled with breadcrumbs.

Bon appétit!