On the Russian shelves, round slightly flattened roots of violet-white color began to appear more and more often.
For some reason, “turnip” is written on the price tag, although it is the most natural turnip. Not fodder, but table — tender, sweet-bitter, perfectly combined with fatty meat.
On the Russian shelves, round slightly flattened roots of violet-white color began to appear more and more often. For some reason, “turnip” is written on the price tag, although it is the most natural turnip.
Not fodder, but table — tender, sweet-bitter, perfectly combined with fatty meat.
Turnip is really the closest relative of the turnip, but from the point of view of biology it is generally the same plant, in Latin — Brassica rapa v. rapa.
In English, the name for turnip and turpeps is the same — tunips.
However, the taste of Russian turnip, yellow and flattened, and western table turnip is very different.
Therefore, biology is biology, but gastronomy still has its own laws.
Those root crops that have been cultivated for a long time in Germany, Denmark, Great Britain, USA, Canada, Australia, it is better to really call turnips. The shape of these root crops is most often oblong or flattened, the flesh is white, the skin on top is purple, gradually turning into beige or white, although sometimes it is just white and even red.
The history of the cultivation of turnips in the West has a long tradition, and the cultivars of this root are bred long ago.
It should be added that there is a feed turnip, which is grown for livestock. In quantitative terms, feed turnips are grown more than table turnips.
In the 19th century, western forage turnips began to be imported and introduced into Russia; hence the inveterate Russian conviction that turnips are just fodder turnips.
In Japanese cuisine, white and red table turnips are widely used, it is called kabu (kabu).
Thanks to its beneficial properties turnips are highly valued in the dietary diet.
It is recommended to use as a tonic, increases appetite and a multivitamin remedy. The benefit is due to the high content of mustard oil and phytoncids, giving the vegetable bactericidal properties. Turnips include in the menu of low-calorie diets, which make up for patients suffering from obesity, as well as diabetes.
It has anti-inflammatory and wound-healing, antiseptic and analgesic effects.
There are also contraindications: turnips are not recommended for use in acute inflammations of the digestive system.
First of all, turnip honeycombs are divided into fodder and canteen — the latter are interesting for cooks: these are roots with a delicate, very interesting, sweet-bitter taste.
Externally, root crops of different varieties may differ from each other: there are white meat and yellow meat varieties (depending on the color of the pulp), in shape — round, long and intermediate, in color, the skin — purple-white or just white.
In terms of biology, turnips and turnips are one plant, but their taste is quite different.
Western table turnips in Russia are often called turnips, and Russian turnip in the West — turnips.
Before use, turnip roots are covered with boiling water, thus removing bitterness.
Turnip root vegetables are suitable for cooking side dishes for meatballs, lamb and pork, salads.
They are stewed and baked.
Pickled turnips are very popular in Arab countries (for example, in Lebanon).
The young tops of turnips are used in cooking as well as tops of turnips and beets: it is suitable for soups, salads and pies.
Spring sowing of turnips ripen by the end of June.
Summer sowing is cleaned in late September — early October.
Young turnips are more tasty and healthy than more mature ones.
Prefer solid root without damage and fresh green tops.
Do not confuse a turnip with a radish: it has white-violet or perfect white skin.
And with a turnip, it is no wonder that he is confused, given that these are, in fact, the forms of the same plant; However, as a rule, the Russian turnip is not white, but yellow.
Turnip roots should be stored in the refrigerator. At a temperature of 0.5-2 ° C in an unsaturated environment, they are stored for several weeks and even months.
Unwashed turnips before storage should be washed and dried.
Paper and cloth bags are more preferable than polyethylene.
On the Russian shelves more and more often began to appear round slightly flattened violet roots.