Turnip is one of the healthiest vegetables, and young Poles have practically forgotten about it. It’s a pity, because it is cheap, valuable for the body, and its characteristic slightly spicy taste means it can be used in many different ways in the kitchen.
They know this very well, including: Norwegians who eat turnips almost as often as we eat potatoes. One of the most popular dishes made from this delicacy is kålrabistappe, which is simply puree of this vegetable. Scandinavians also like to eat cooked turnips cut into cubes.
Our great-grandmothers loved turnips. Sometimes it saved Polish families at a time when access to food was difficult, among others. during the war and post-war crisis. Then it was used to prepare aromatic soups, baked and boiled.
Nowadays, however, almost no one remembers her. It was replaced with potatoes, which is a mistake because turnips are very healthy. It doesn’t cost much and contains vitamins A, B6, C and K, magnesium, iron, potassium, calcium and zinc.
100 g of this vegetable contains only 37.5 kcal, so it can support the weight loss process. It also contains a lot of fiber. Thanks to this, it supports digestion.
It has been proven that thanks to its properties cress supports immunity, takes care of the digestive system, gently lowers blood pressure and protects the heart (due to its anti-inflammatory properties). It prevents obesity because it fills you up quickly. It is the perfect complement to your daily diet.
Turnip has an interesting, sweet and spicy taste. Some people smell cabbage in it, others mustard notes. It can be eaten both raw and cooked. One of the most delicious dishes made from this vegetable is the so-called turnip and potato soup. swede.
Ingredients for swede:
- meat, e.g. goose wings for stock – 1-2 pieces
- brukiew – 1 large piece
- potatoes – 3 pieces
- carrot – 1 large piece
- onion – 1 piece
- water – 2 liters
- bay leaves – 2/3 pieces
- allspice – 3/4 grain
- ground/grained pepper – 0.5 teaspoon
- marjoram – 1 tbsp
- parsley – as desired
- salt, pepper – as desired
Start by boiling the goose in a pot. Remove the scum, add the tanned, chopped onion, bay leaf, allspice and pepper.. Cook the soup over low heat for 80 minutes. Remove the meat, separate it from the bones and cut it into pieces.
Add the diced turnip to the broth and cook for about 25–30 minutes. When it is almost soft, add potatoes and carrots and cook until everything is soft. Then put the meat back into the pot and season with marjoram, salt and pepper.
