Let's boil turnip

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


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


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.


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


Serve sprinkled with browned breadcrumbs and clearing melted butter.

Bon appétit!