Turnip - very useful root crop rich with carotene, group B vitamins, ascorbic acid, polysaccharides, minerals and other substances, necessary for activity of an organism. Before violent introduction of potatoes in Russia turnip was a main product of food. In Russian cuisine there was a huge number of recipes for turnip from most of which part is already lost.
The turnip stuffed
Turnips of the average size, weighing about 300 g will be suitable for a farshirovaniye. Husk with turnips and make in the middle a circular cut to a half of thickness of a root crop. Put turnip in a pan, fill in with cold water so that it covered a root crop, and weld to softness. From ready turnip take out a core, put forcemeat in the formed cup, strew with a grated cheese, oil and bake in an oven on a baking sheet or in a poultry roaster. To a table give with sour cream.
Rice forcemeat
Wash out rice (1.5 tablespoons on one turnip) and dry. Small chop onions (1/2 heads on turnip) also to a spasseruyta on vegetable oil to transparency. Add the dried rice and brown everything together on small fire under a cover. When rice turns white, pour in broth or water, boil several minutes, then put in the warmed oven and bring to readiness within 1-1.5 hours. Add a half of the cut boiled egg, green onions, fennel, parsley to ready rice.
Semolina forcemeat
Semolina (2 tablespoons without top on turnip) a spasseruyta on the kindled desi, stirring slowly all the time. Add some milk or broth and weld on slow fire, continuously stirring slowly. Liquids has to be so much that grain only bulked up (about 90 g). Salt ready forcemeat to taste and add the cut greens.
Mushroom forcemeat
Thinly cut onions (1/2 heads on turnip) and roast on the warmed vegetable oil. When becomes golden, add polished carrots (1/4 on turnip), lower fire and you extinguish a baking plate a cover of minutes 5. Put small cut mushrooms in a frying pan and you extinguish everything together until ready. Salt ready forcemeat and add the cut greens.