Steamed turnip

For sure, there is no one who has not heard the saying: "It's easier than a turnip." That's right - it's very easy to cook steamed turnips, but it turns out to be delicious and satisfying. Much more satisfying than potatoes, although with a peculiar taste. Today turnips are cooked infrequently, many do not even know how to do it correctly. Therefore, I suggest cooking this traditional Russian dish, even without an oven - in a regular oven. However, we will need a clay pot for cooking. But if there is no pot, but there is turnip and you really want to cook it, you can use a sleeve for baking.

We start cooking by washing turnips, after which we peel them and cut them into large pieces. If the turnips are small, you can just cut them in half. If a large root crop, cut it into quarters or even smaller. Turnip pieces are put into a clay pot in layers, sprinkling each layer with salt and spices.

When all the turnip pieces are in the pot, pour water on top. We close the pot with foil folded several times. We try to keep the pot closed as tightly as possible. We put a pot of turnips in a cold (necessarily cold, otherwise the pot may burst) oven, turn it on to warm up to 180 degrees Celsius. Keep the turnips in the oven for 40 minutes.

When time passes, we check the turnip for readiness - it should become soft. If you need to continue cooking, put the pot in the oven for another 20 minutes. It should also be tightly closed with foil.

We serve the ready turnips to the table warm.

Bon appetit!