Turnip salad for the winter: the best recipes, step-by-step preparation at home, photos

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Since the times of Ancient Rus', turnips have been very popular and are known for their amazing taste and unique beneficial effects. It was eaten in various forms: fried, steamed, boiled, raw, fermented and salted. Today the vegetable is not so popular, which cannot but cause disappointment, because it has a huge amount of vitamins and microelements. You may ask what to cook from turnips; we’ll look at recipes for the winter below.

How to properly store turnips?

If possible, be sure to prepare fresh turnips for the winter. It goes into soups and makes a delicious and healthy salad with the addition of sour cream! This is simply a storehouse of vitamins and minerals that are so needed in winter. Of course, in the absence of a cellar, storing turnips is not so easy, because in the refrigerator it can rot, wither, become wrinkled, soft, and unsuitable for food. What to do? Turnips frozen for the winter are well stored. You can take it out at any time, defrost it and put it into recycling. So set aside a little of the root vegetable for fresh consumption, and use the rest for preparations, the recipes will be described below.

How to properly freeze turnips?

Choose only small and medium-sized root vegetables to freeze. Wash and clean well.
In order to preserve the maximum amount of useful substances when freezing, you need to blanch the turnips: cut into cubes or strips (whichever is more convenient to store), throw into boiling water for 2 minutes, fish out with a slotted spoon and place in ice water for 5 minutes.
Dry the turnip pieces with a towel and distribute portions into bags or containers.

That's it, you can use it! And use the rest of the fruits that are not suitable for freezing (large, extra ones) for preparations for the winter. You can cook a lot of delicious things from turnips, and we will share the best recipes below.

Salads

In salads, turnips are used fresh, because of this, microelements do not lose their original qualities and enter the body in an unchanged composition.

Turnip, carrot and cabbage salad.

The components of the salad are presented in the following list:

Turnip – 1 head;
Common cabbage – 300 gr;
Carrots – 2 pcs.;
Honey – 80 gr;
Cranberries – 0.5 cups;
Salt, parsley - to taste.

The cabbage is cut into small strips, and the root vegetable and carrots are chopped on a grater. These components are mixed with each other. The cranberries should be divided into two parts: the first is for decorating the dish, and the second is ground until a homogeneous mass is formed. Honey is added to the resulting sour berry pulp and mixed. Let's return to the mixed vegetables - they should be salted a little. After this, combine the berry-honey sauce with the main ingredients. When serving this salad, you need to garnish the top with red berries and parsley. It would not be a shame to place such a salad on the New Year’s table as a key dish.

We recommend reading: Are Nuts Stored in the Refrigerator?

Pickled, spicy turnips

Over the summer, everything that is useful for harvesting grows in summer cottages. Even if you don’t have your own garden, buying root vegetables in the fall is a mere trifle, because they are sold on every corner and at the most reasonable prices. If you are a fan of spicy preparations, then we suggest making a salad of turnips, carrots and chili peppers, ferment it all, and take it out on harsh winter evenings!

The ingredients are all very simple:

two kilograms of turnips;
kilogram of carrots;
5-6 chili peppers (more if you like it spicy);
2.5 liters of water;
half a glass of table salt.

Cooking Spicy Turnips

We are used to sauerkraut being chopped thinly. But we will prepare turnips for the winter in large pieces, so the root vegetable will be more tasty!

Pour water (2.5 liters) into a saucepan and salt it - half a glass of salt. The brine should be quite strong, and it needs to be boiled. Remove the pan to cool.
While the water cools to room temperature, work on the vegetables. Peel the carrots, cut into large pieces - into several parts, and into several more parts, to make large cubes. Cut the turnips into quarters; if they are medium, leave the small ones whole, and the large ones into 4 parts. Important: we do not peel the turnips, just wash them well with a brush (if necessary, soak the root vegetables and let all the dirt soak off). Cut the hot pepper into thin strips, after washing and removing seeds.
Place the turnips in the pan in which the turnips will be fermented, alternating: turnips, peppers, carrots, peppers, turnips, peppers, carrots, and so on until everything is finished.
Fill the contents with cooled salt water, place the press on top, and put it in a dark and cool place for a month and a half (45 days).
During fermentation, do not forget to pierce the contents of the pan with a wooden stick.

Winter recipes

Turnips retain their properties when preserved - this is an undoubted advantage. It is frozen, made into a salad from the leaves, and salted along with vegetables. And in winter, healthy homemade canned food will be ready for the table.

How to freeze turnips at home

Pre-selected root vegetables are washed and then soaked briefly to remove any remaining soil. Size matters - small and medium-sized turnips are more suitable for freezing. Next, they are peeled and cut into cubes of 1.5-2 centimeters. Before placing in the cold, the turnips are blanched: immersed in boiling water for 1-2 minutes.

Next, the cubes are cooled, excess liquid is removed, and then frozen in food containers or vacuum bags. This way, not only root vegetables are preserved, but also turnip greens.

Pickled with carrots

A good way to prepare a vitamin “concentrate”, enhancing the effect by adding carrots. The most delicious vegetables are obtained in wooden barrels or tubs, but enameled (stainless) pans are also suitable. You will need:

turnips and carrots in equal proportions;
salt (necessarily without iodine) – 2 cups;
clean water – 10 liters.

To add spice to the dish, add red hot pepper (not too much). First, prepare the brine: add salt into water preheated to a boil, bring until completely dissolved, and cool. Turnips are not peeled, cut into layers or into 4 parts, placed in a bowl in layers, interspersed with carrots.

The resulting “pie” is poured with brine so that it completely covers the vegetables, and pressed down on top with a weight. After a month and a half, the product is ready. All that remains is to wash and peel it, and then serve it to the table.

Salted with herbs

A simple recipe for making delicious salted turnips. Root vegetables are washed, stems and tops are removed, and peeled. Cut into slices, place in layers in jars or pans, sprinkle with salt, caraway seeds and any herbs (parsley, dill). At the end, boiled cold water is poured in so that it covers the last layer, covered with clean cabbage leaves and pressed down with pressure. After 14 days, the pickling is ready.

Marinated with honey and apples

A common way to prepare delicious homemade preserves. It will require:

Pure cold water – 1 liter.
Honey – 200 grams.
Ground cinnamon – 10 grams.
Salt – 50 grams.
Sugar – 200 grams.
Apple bite – 120 milliliters.

The ratio of apples and turnips is chosen arbitrarily, the main thing is to take smaller fruits. Add all the ingredients of the marinade to the water and bring to a boil, stirring. Vinegar is added to the marinade that has cooled to room temperature, and the fruits previously placed in jars are poured with this mixture. Press down with pressure and hold until fully cooked.

Pickled with beets

Beets are needed for coloring turnips, so you will need a little of it. Root vegetables are cut into slices from top to bottom, leaving about 1 centimeter at the base. Then soak overnight in water. The beets are cut into slices and placed together with the turnips in jars.

For the marinade take:

4 cloves of garlic;
250 milliliters of vinegar;
2 teaspoons table rock salt;
half a liter of water.

The solution is prepared by gradually bringing to a boil, but without adding vinegar. Then the marinade is removed from the stove and allowed to cool. Pour in vinegar and fill the jars with the finished mixture. The product is ready in 3 days.

Preserved in honey and vinegar

Small, strong turnips are washed, but not cleaned; they are left on a towel. Next, prepare the preservation solution:

1 liter of water;
1 glass of honey;
2 tablespoons salt;
half a glass of apple cider vinegar;
cloves (3-4 cloves);
a tablespoon of ground nutmeg.

Mix all this, bring to a boil over low heat, and cool. Turnips placed in jars are poured with a solution. Store in a cool, dark place.

Salad with carrots

A popular recipe for preparing salad for the winter. For 450 grams of turnips you will need:

1 onion;
150 grams of carrots;
2 cloves of garlic;
a pinch of greens (dill or parsley);
4 allspice peas;
1 bay leaf.

Peeled root vegetables are cut into cubes and lightly boiled in boiling water. The marinade is prepared from 9% vinegar (1 tablespoon), sugar and salt (2 tablespoons each). Finely chop the greens, onion and garlic, add to the turnips and carrots, and mix. Spices, sugar, salt, vinegar are placed at the bottom of the jar, then vegetables and poured with boiling water. Sterilized lettuce is covered with a lid and stored like regular preserves.

Spicy pickled turnip

The spicy appetizer is prepared simply: when fermenting, add 3-4 pods of red hot pepper to the turnips. The root vegetable does not need to be peeled and stemmed, just washed. Whole turnips or cut into 4 pieces are placed in layers in a suitable container, sprinkled with salt, and filled with water (with the top on). At the end, add pepper and press down with a weight. After a month and a half, the spicy snack is ready.

Turnips with beets

Pickled turnips are very tasty, but for some reason they are rarely prepared nowadays! The dish not only crunches deliciously in your mouth, but also looks great on the plate: the edges of the turnip pieces are colored by beets, but the center remains white! Be sure to try this recipe, it’s also healthy!

Ingredients:

two kilograms of turnips;
kilogram of beets;
a head of garlic (further look at the jars: take 2 cloves per liter);
horseradish leaves;
black currant leaves;
black peppercorns;
table vinegar;
five tablespoons of salt.

For more flavor, you can get dill umbrellas. If you don’t have your own garden, then look at the greens that grandmothers sell in markets, you’ll find them there.

Second courses

These turnip dishes will look great both on the holiday table and during a family dinner.

Boiled turnips with sour cream

400 grams of turnips;
250 grams of sour cream;
Greenery;
Salt and pepper to taste.

Peel the turnips and cook in salted water until tender, place on a plate, pour sour cream on top, sprinkle with pepper and chopped herbs.

Turnip in milk sauce

400 grams of turnips;
80 grams of butter;
One onion;
One heaped spoon of flour;
One glass of milk or cream;
Salt to taste.

Boil the peeled turnips and cut into slices. For the sauce, fry diced onion in butter until transparent, add a spoonful of flour, fry the flour for 3-4 minutes, pour in a glass of milk, let it boil, stirring constantly for a couple of minutes, add turnips, salt. Simmer over low heat for 10 minutes.

Turnips with fish in chicken broth

400 grams of turnips;
200 grams of carrots;
150 grams of onion;
125 grams of olive oil;
500 grams of chicken broth;
500 grams of fresh fish without bones;
Salt and pepper to taste.

Cut the onion into cubes, fry in oil until golden brown, add grated carrots, fry for another 3 minutes. Fry peeled and cut into large cubes turnips with vegetables for 4 minutes, pour in broth, add fish and simmer until done.

Turnips stewed in sauce

200 grams of turnips;
15 grams of butter;
70 grams of meat broth;
5 grams of sugar;
Salt to taste.
For the sauce:
150 grams of meat broth;
50 grams of butter and flour each;
Salt to taste.

Cut the turnips into pieces, fry in oil, pour in the broth, simmer over low heat for 10 minutes. For the sauce, fry the flour with butter, add the meat broth, and cook at a low simmer for 15-20 minutes. Mix turnips with sauce and season with sugar and salt.

Meat with turnips and carrots

700 grams of lamb;
4 large onions;
1 small carrot;
250 grams of turnips;
100 grams of butter;
150 grams of fat tail or sunflower oil;
30 grams of basil;
One head of garlic;
Bay leaf;
Salt and pepper to taste.

Cut the prepared meat into small pieces. Better take the ribs. Fry in fat tail lard or vegetable oil, place in a thick-walled bowl, sprinkle with chopped onion, pepper and simmer over very low heat for 2.5-3 hours. Add water if necessary. Cut the carrots and turnips into cubes, fry in fat tail fat, and add to the meat 40-45 minutes before they are ready. Heat butter in a frying pan, add chopped garlic, pour oil over cooked meat. Simmer the meat for another 7-10 minutes, add basil and bay leaf, salt and pepper to taste.

Preparation

Preparing turnips and beets for the winter is prepared at a time, the longest part is preparing the ingredients! Then things will go very simply, see for yourself!

Wash the turnips with a brush, do not peel off the skin. Cut into slices, sprinkle with salt, leave for a couple of hours. Juice will stand out, we don’t need it, drain it.
Wash the beets, peel them, cut them into cubes or slices - whatever is more convenient!
Peel the garlic.
Umbrellas of dill, horseradish and black currant leaves should be rinsed in water and then scalded. This procedure is necessary, since pickled turnips cannot be sterilized.
Pour 7 cups of water into a saucepan, add 5 tablespoons of salt, bring to a boil.
Place 2 currant leaves, 3 peppercorns, 2 cloves of garlic on the bottom of a sterile jar (prescribed for a liter jar).
Next, place turnips and beets alternately in several layers.
Pour boiling brine over the vegetables, add 2 tablespoons of 9% vinegar to each jar (more if you like the marinade stronger).
Roll up or cover with any other lids (plastic ones are also possible).

First meal

Such dishes are suitable for a hearty lunch and baby food.

Peasant soup

150 grams each of cabbage, potatoes, turnips;
50 grams of carrots;
One tomato;
50 grams of butter and sour cream;
1 medium onion;
1 parsley root;
Greenery;
Salt to taste.

Cut the parsley root into slices, chop the cabbage, potatoes, turnips and onions into cubes. Saute the root and tomatoes. Boil potatoes and turnips for 15 minutes, mix with sautéed tomatoes and parsley root, boil for 5 minutes. Add salt. Serve with sour cream and finely chopped herbs.

Vegetable soup with mushroom broth

200 grams each of potatoes and turnips;
100 grams of carrots, green peas, unripe beans;
2 medium tomatoes;
15 grams of pork fat;
400 grams of mushroom broth;
Pork;
1 parsley root;
Salt to taste;
Greenery.

Cut onions, carrots, parsley into strips, sauté in fat, cut potatoes and turnips into strips, tomatoes into slices. Add meat, potatoes, turnips and beans to the prepared mushroom broth, cook for 20-25 minutes, add green peas, let simmer for another 10 minutes, add sautéed vegetables, tomatoes, let simmer. When serving, sprinkle with finely chopped herbs.

Pumpkin soup

2 medium sized turnips, peeled;
750 grams of pumpkin;
2 sweet apples, shallots and onions each;
2 cloves of garlic;
1 fennel root;
Sage, olive oil, vegetable broth;
Rice cereal;
Salt and pepper to taste.

Cut pumpkin, apples and turnips into small cubes. Onions, fennel, shallots - in half rings, garlic - in petals. Pour olive oil into a pan and first fry the onions, then add the shallots, then fennel and garlic. After a few minutes, add the turnips and pumpkin. Then add the apples and sage leaves and leave to simmer for 5 minutes. After the time has passed, fill three quarters of the broth with broth, add rice and leave to simmer for 20 minutes. Then take out all the vegetables and puree them in a blender, before removing the sage leaves. Salt and pepper.

Vegetable okroshka

1.5 liters of bread kvass;
200 grams each of potatoes, turnips and carrots;
1 medium cucumber and onion each;
2 eggs;
Radish;
Sour cream or mayonnaise 40%;
Greenery;
Salt, mustard to taste.

Boil the potatoes in their skins, cool and peel. Separately peel and cook turnips, carrots and eggs. Cut potatoes, carrots and turnips and radishes into small pieces. Chop the onion, add salt and grind until juice appears. Chop the eggs and mix with sour cream, herbs and mustard. Mix all ingredients, stir and pour kvass. Add salt to taste.

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2 medium turnips;
400 grams of tomatoes in their own juice;
300 grams of young cabbage;
200 grams of stale bread without crust;
250 grams of beans and asparagus;
2 pieces of medium carrots and onions;
3 celery;
3 cloves of garlic;
100 grams of olive oil;
Provençal herbs, salt to taste.

Soak the beans for 12 hours, then boil and drain half the water. Cut turnips, celery, carrots into cubes, garlic into slices. Pour olive oil into a saucepan, heat and simmer vegetables for 20 minutes. Then add tomatoes, herbs and simmer for another 5 minutes. Add beans with water and let it boil. Chop the cabbage and bread and add to the pan. Boil. If the soup is too thick, add boiling water and cook for half an hour. Add salt.

Salad of turnips and other vegetables

Any table, even a festive one, will become more beautiful if you put on it your own prepared preparations from summer vegetables. The salad is no exception, which in addition to turnips includes carrots, bell peppers and greens! Be sure to try making this preparation for the winter. Turnips make really delicious salads!

Required:

kilogram of turnips;
kilogram of carrots;
half a kilo of bell pepper (take different colors to make it more beautiful);
half a kilo of onions;
black and sweet peas;
a few cloves of garlic;
bay leaves;
salt and sugar;
a bunch of dill and parsley;
table vinegar.

For some ingredients the quantities are not specified, but you will understand how much and what you need when you prepare the jars. The quantities of ingredients for the jars are prescribed.

Preparing vegetable salad for the winter

Wash the carrots and turnips, peel them, and cook until half cooked—check with a fork or knife.
Chop the greens, onion and garlic.
At the bottom of a half-liter jar, place 2 allspice and black peppercorns, along with a bay leaf.
Chop the vegetables after cooling, mix with herbs, onions and garlic.
Place the salad in jars, pour boiling water over it, add a teaspoon of sugar and salt, and a tablespoon of vinegar.
Place the jars in a pan of water to sterilize for 20 minutes.
Roll up the lids (you can also use screw-on lids), wrap the jars in a blanket for a day.

Soups

Everyday lunch food may contain more than just traditional soups with buckwheat or rice. You can try to diversify your diet with puree soup with turnips.

Cream soup with turnips.

To prepare the soup you will need:
Onion – 1 pc.;
Celery stalk – 2 pcs.;
Turnips – 2 pcs.;
Carrots – 4 pcs.

All ingredients are finely chopped, placed in a frying pan and simmered over low heat until half cooked, that is, it is already pierced, but does not fall off the fork or knife. Then pour the resulting mass into the broth prepared in advance. The broth can be anything - pork, chicken, beef. In this state, cook everything until fully cooked. At the very end of cooking, 10 minutes before the end, add a couple of bay leaves, add salt and pepper to taste. There is no need to wait for the dish to cool down - it is served as a hot first course with the addition of herbs and croutons.

An ancient salting recipe

For a long time in Rus' and the USSR, most of the turnip harvest was salted. Why? Yes, there simply were no freezers at all or in the required quantity; the cellar was filled with meat and other vegetables. As soon as there was more food in the stores, there was no need to stand in line for pickles, people began to forget their grandmothers’ recipes, and salted turnips almost completely disappeared from memory. The root vegetable is used in salted form for preparing various dishes; you can eat slices simply with boiled potatoes (or without it) as a snack.

Required:

kilogram of turnips;
half a kilo of salt;
200-300 grams of cumin.

Baking in the oven

Cooking dishes in the oven differs in its individual taste qualities. Cooking an earthy vegetable in the oven promises to be simply delicious.

Baked turnips with millet porridge.

In this recipe, the root vegetable will be baked whole. However, initially the whole turnip needs to be boiled until half cooked. When the desired result during the cooking process is achieved, remove the vegetable from the boiling water. Let it cool, then cut off the top of the product. This will be the lid of the dish. Carefully remove the inside of the vegetable with a spoon and put it in a separate bowl. Thus, we prepare a place for porridge. We take millet porridge (you can choose any one according to your taste preferences) and boil until the porridge is almost ready, but has not yet had time to boil.

We stuff the prepared turnip with porridge mixed with the remaining pulp from the inner part of the pot. Add a pinch of salt and pre-prepared (sorted, washed) raisins. Cover the top with a lid made from the same pumpkin. Place in the oven until completely baked at 200 0 C for ½ hour.

The porridge turns out to be very rich, satisfying and unique in taste.

Salting process

Wash the turnips, peel, cut into small pieces - 1-1.5 centimeters thick.
Mix cumin and salt.
Place in a jar: a layer of turnips, salt with cumin, again a layer of turnips, again salt with seasoning. Place the turnips in a single layer.
Boil water, fill the jar to the top, place the load.
Put the turnips in a dark place for two weeks, then you can use them for their intended purpose.

Don’t forget to check the salting every now and then!

There are a lot of turnip recipes for the winter, it’s simply impossible to list them all. But there is another option for preparing turnips that simply cannot be overlooked when preparing at home.

Candied fruit

To make turnip delicacy, you can choose different recipes. One way is presented below:

Fresh vegetables are cut into small thin slices. Prepared pieces of root vegetables are laid out in a single layer in the selected dish. The next layer is honey. It must be spread generously between the first and next layer of pieces. So alternate each of the layers. After the last level has been lubricated, the container is tightly closed and placed in a warm place for exactly 24 hours. After this period has expired, the candied fruits are ready. They can be eaten as a stand-alone treat or as a complement to other dishes.

Thus, a stupidly forgotten vegetable, which has a significant range of nutrients and unique taste properties, can be deliciously prepared in a large number of ways, without resorting to special efforts and monetary costs for additional ingredients.

Turnip – 1 head;
Common cabbage – 300 gr;
Carrots – 2 pcs.;
Honey – 80 gr;
Cranberries – 0.5 cups;
Salt, parsley - to taste.

Turnips with apples

Not every housewife wants to tinker with small turnips, but it would be a pity to throw away part of the harvest. So a recipe for marinating small turnips with apples was invented! But I would like to say right away that rotten and worm-eaten fruits are not suitable. Both apples and turnips must be firm and clean; this is the only way to prepare a tasty and healthy dish.

Required:

a kilogram of turnips, the same number of apples;
liter of water;
a glass of sugar;
a couple of tablespoons of salt;
two teaspoons of cinnamon;
half a glass of apple cider vinegar.

It is advisable to choose sour apples, it will be even tastier! Cinnamon is not a necessary ingredient, but it adds some charm to the snack.

Sweet dishes

Sweet turnip dishes will be tasty and healthy for children.

Casserole with cottage cheese

200 grams of turnips;
120 grams of cottage cheese;
1 medium carrot;
15 grams of semolina and sugar each;
2 eggs;
20 grams of butter;
50 grams sour cream;
Breadcrumbs.

Simmer the turnips cut into pieces in a small amount of water, chop with an immersion blender, add grated carrots, heat, add semolina in a thin stream, mix thoroughly. Rub the pressed cottage cheese through a sieve, combine with turnips, add eggs, sugar, mix, put in a saucepan, bake. Serve sour cream separately.

Sweet salad

1 piece each turnip, apple and pear;
Half a lemon;
200 grams of pumpkin and kiwi each;
1 tablespoon sugar.

Cut fruits and turnips into thin slices or cubes, pour in lemon juice and stir. Drizzle the salad with yogurt, whipped cream or honey.

450 grams of turnips;
150 grams of milk;
50 grams of semolina and butter;
1 egg;
30 grams of honey and ground white crackers;
100 grams of sour cream;
Salt to taste.

Chop the peeled turnips, simmer in a small amount of water, drain the water, and chop with an immersion blender. Cook thick porridge in milk, add honey, butter, egg yolk, salt, mix with carrots. Beat the egg white with a mixer, carefully combine with the carrots, and mix. Grease the mold with butter and sprinkle with breadcrumbs. Pudding, put in a mold and bake in the oven. Serve sour cream separately.

Turnips with apples

100 grams of peeled apples;
Whole turnip;
20 grams of raisins, prunes or dried apricots;
50 grams of butter;
Sour cream;
Sugar to taste.

Cut the apples into small cubes and simmer in a saucepan in butter under the lid for 15 minutes. Add pre-soaked raisins and sugar. Place everything in the turnip, remove the “lid” and scrape out the pulp. Place on a baking sheet and place in the oven. Simmer at medium temperature for 10 minutes. After cooking, serve the turnips sprinkled with sour cream.

Peel the turnips, cut into thin slices, scald with boiling water, dry and put in a jar, brushing each layer with honey. Then put the jar in a cool place for a day, and after a day put it in the refrigerator.

Preparing pickled apples with turnips

Turnips and apples need to be washed and then peeled.
Dissolve salt, sugar in a liter of water, add vinegar, cinnamon. Place on the fire and bring to a boil.
Cool the marinade and pour it over the tightly packed apples and turnips. Roll up the lids.
Place the container in a cool and dark place. You can get the yummy food in two weeks.

If you are not sure that you will like the recipe, prepare exactly this amount. But reviews of this turnip say that it is very tasty, and the apples also turn out tasty, more like pickled cucumbers!

Dishes for children

Children are a special contingent. If the child doesn’t like the dish, he won’t eat it. Therefore, you need to try to make the food beautiful in appearance and taste.

Turnip with prunes.

Elements needed to create the dish:

Ground vegetable – 1 kg;
Flour – 30 gr.;
Oil sl. – 1 tbsp. spoon;
Milk – 300 gr.;
Sugar – ½ cup;
Prunes – 200 gr.

The first thing you need to do is put the turnips in boiling water for a few minutes so that the bitterness goes away from the earthy vegetable. Prepare the prunes separately - wash them, remove the pits from the plums, and then boil them. After boiling, drain the water through a colander. The next step in cooking is preparing the sauce. Melt the butter in a heated frying pan, add flour to it and fry it. Milk is poured in next. The entire mixture should come to a boil. The last procedure in preparing the dish is to combine all the ingredients. The turnips are cut into small cubes, half a glass of sugar is poured into it, followed by prunes and the sauce is added last. All ingredients are thoroughly mixed and simmered at minimum temperature until fully cooked.

Children will appreciate this unique dish.