Let's boil turnip

Rzepa
Photo: Pete Birkinshaw – CC BY 2.0 | cropped to a square

BEFORE BOILING:

Immediately before cooking turnip rinse under cold water. We do not peel it off the skin that has retained its valuable micronutrients.

BOILING:

Turnips put a small amount of cold water, if we want this to its taste and aroma passed into broth (eg. Cooking soup). If you cook the turnips as a separate dish, toss it into boiling water - thanks to retain most of their juices. Turnip cook for 20 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 turnip is already cooked, you can stick a fork or a knife. If it falls softly, it is ready.

ONCE BOILED:

When cooked, drain off the turnip and peel. After boiling water containing nutrients can be used for sauces, soups, etc.

SERVING TIPS:

Serve sprinkled with browned breadcrumbs and clearing melted butter.

Bon appétit!