Steamed Turnip, or the Tale of the Turnip

Category: Vegetable and fruit dishes
Kitchen: Russian
Steamed Turnip, or the Tale of the Turnip

Ingredients

Turnip 2 pcs

Cooking method

  • Just a turnip. Do you want a fairy tale? Then you are here. Do not want to ... well, go yourself ... straight.
  • Grandfather planted a turnip and says:
  • - Grow, grow, turnip, sweet! Grow, grow, turnip, strong!
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  • The turnip grew sweet, strong, big, big.
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  • Let's omit further. Because any cultured person should know what was there and how.
  • But we also have a turnip. Even if not such that the whole family pulls, but ... has grown!
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  • And we didn't get too busy. They took ... and what was not crunchy when fresh was removed to the bins. And closer to spring I wanted to crunch again. They remembered and looked into the basement. And the fact that the mouse did not eat (and how, like helped - participated, has the right) was taken out.
  • And then it doesn’t work. A biennial vegetable plant of the cabbage genus of the cruciferous family has withered. Well, we weren't upset.
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  • Because the stove has just heated up.
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  • It was then that they remembered that there is such a "steamed turnip" in the world. How to cook it? I had to go into old books. So ... as they used to say - "turned to the original source."
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  • And in order not to cause any disagreements over trifles and petty nit-picking (and what to them - nagging, they just express their opinion, which they say "there is") carefully studied the theory.
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  • And, as you can see, it turned out - What could be simpler than a steamed turnip?
  • Simpler than a steamed turnip ...? It turned out! Only a steamed turnip.
  • We decided to take it.
  • Rinsed well, cut off the tail and the top.
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  • And put it in a large saucepan. So that there is a volume for her in which there will be a parizza turnip !!! They covered the saucepan with a lid and put it into the stove. And then all our cast iron pots are not very large.
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  • As Mrs. Filatova from the village of Mikhailovka teaches us, for almost two hours.
  • An hour and a half later they looked ...
  • Uuuuuuuuuuuuuuu just chicalad with marmalade. By the look!
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  • But poking with a skewer, they decided that let him stand still.
  • And about fifty minutes later ...
  • No words are needed here. Just watch here. The feeling was that the coals from the stove had climbed inside the turnip and glowed there ...
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  • It's a shame that the aroma and taste ... but you just believe it. This is, how would it be better to say ..., STRONGLY unusual !!!
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  • Angel for you at your meal ...


Elena-Liza
Ivanych, i.e. in a saucepan without water? And for the coals? Or next to the embers? I wonder if you bake it in foil? I bake beets in the stove, wrap them in foil and throw them over the dead coals. I take it out in the morning. Delicious !!! But I didn't even think about turnips. Thank you for such beauty!
Ikra
All my life I dreamed of trying a steamed turnip! Thanks for the recipe and the original source ... But there is no stove. There is an oven, all sorts of pots and ... ceramic tagine. Maybe bake in it? Or is it better in a gosper, but on a stone for bread?
Ivanych
Quote: Elena-Liza

Ivanych, i.e. in a saucepan without water? And for the coals? Or next to the embers? I wonder if you bake it in foil? I bake beets in the stove, wrap them in foil and throw them over the dead coals. I take it out in the morning. Delicious !!! But I didn't even think about turnips. Thank you for such beauty!

Actually, the coals have already burned out when, so little change remains - then put it on. But it's better - in a cast iron.
And without water. We're not cooking.
Ivanych
Quote: Ikra

All my life I dreamed of trying a steamed turnip! Thanks for the recipe and the original source ... But there is no stove. There is an oven, all sorts of pots and ... ceramic tagine. Maybe bake in it? Or is it better in a gosper, but on a stone for bread?

Try ...
julia_bb
Ivanych, super! Wow, where would I bake my turnips now? In the oven?
Ivanych
Try it. I think it will turn out well!
Irgata
The slow cooker is the most suitable, it just imitates a heated Russian stove. And no water is needed. We also have tiny Russian stoves on our floors.
selenа
Ivanych, I interpret the phrase "flooded, as for bread": as for baking bread, which means that t * should be in the region of 200 degrees at least, and then on a descending (falling) heat it steams if I'm not right, correct me
Ivanych
Quote: selenа

Ivanych, I interpret the phrase "flooded, as for bread": as for baking bread, which means that t * should be in the region of 200 degrees at least, and then on a descending (falling) heat it steams if I'm not right, correct me

Right. We rake out the coals ... leave in the direction of the "free furnace".
brendabaker
For breads, this is when the heat does not burn the hand inside the oven so that you immediately want to pull it back. That is, about 150 "C, I learned this when I watched how bread was baked in the monastery, they specifically explained it.
So I'm not really sure about the slow cooker (I have a 100 "C extreme heat).
brendabaker
Ivanych,
thank you, I made a steamed turnip today (though from the supermarket, so not all steamed properly).
I cooked in a slow cooker, with a sinking heart, since I had no water at all and the mode was high.
After 4 hours, the turnip that was steamed began to resemble persimmon in color. and something so fruity appeared in the taste, but the one that hadn't steamed so gray-yellow and remained.
In short, delicious and unusual - something like a fruit turned out from a vegetable.
I will continue to experiment, if I'm lucky, then with my father's summer turnip
Many thanks for the exact recipe!
Ivanych
Health! ...

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