The benefits of turnips for a healthy diet for a child.

Dear moms and dads,
Today we publish the answers to the questions that you asked our doctor. Tatyana Yuryevna talks about proper baby nutrition from the point of view of a specialist, and if you have any new questions, you can leave them in the comments - once a week (on Wednesdays) we will try to publish your questions along with the doctor's answers.

My question is this - if a child (2 years old) has already switched to a common table and ate a variety of foods for a sufficient time, how to calculate the allergen? supernova_1980

Answer: There is a certain range of foods that most often cause allergies in children. Allergens can be both animal products and plant origin!
Here is a list of the most common food allergens:
animal proteins: milk, eggs, fish, seafood;
cereals: wheat, barley, rye, oats, corn, rice, sorghum, millet, reed, bamboo;
legumes: beans, soybeans, lentils, peas, peanuts, lupins;
umbrella: dill, parsley, celery, carrots, onions;
nightshade: potatoes, tomatoes, eggplant, red and green peppers, coffee;
pumpkin: pumpkin, cucumber, melon, watermelon, zucchini;
citrus fruits: orange, tangerine, lemon, lime;
cruciferous: mustard, cabbage (white, cauliflower, Brussels sprouts), turnip, radish, horseradish; Compositae: lettuce, chicory, artichoke, sunflower, ground pear;
buckwheat: buckwheat, rhubarb;
haze: beets, spinach;
heather: cranberries, lingonberries, blueberries;
rosaceous: pear, apple, plum, peach, apricot, strawberry, strawberry, almond;
lily: asparagus, onion, garlic.

The list of potential allergens is very extensive! It is necessary to clarify that there is such a thing as "food allergy", then these are pronounced symptoms, the child can hardly tolerate anything, respectively, does not eat anything, such children are treated, transferred to deep hydrolysates, research is carried out, but not aimed at identifying the allergen, as such, but on certain proteins of the body that provide the appearance of this allergy, and the treatment is also directed mainly to the mechanisms of the appearance of allergies, and not to the allergen, not counting the diet, of course! When such manifestations are observed, which any mother will not miss, then it is simply necessary to go to the doctor!
If there is an allergy to a certain product, then it is not difficult to find out, a list of potential allergens will come in handy for this (giving
These products, by observing the child after eating, can reveal whether there is intolerance or not, which by the way is not always a true allergy!).
It should be noted that more than half of the registered cases of food allergy in children are associated with sensitization to cow's milk proteins, chicken eggs and fish. But it does not mean at all that your child has an allergy caused by these products, and even more so you should not completely exclude them from the diet! Each child with severe manifestations of food allergies needs an individual approach and preparation of an elimination diet by a specialist.

At what age can a child be given mushrooms, eggplant, shrimp, nuts.Thank you! malina_ezhevika

Answer: Nuts and fish are introduced from 36 months (peanuts for children over 3 years old), eggplant is acceptable as part of vegetable purees for children over 6 months old, but not as a monocomponent dish to start complementary foods. That is, it is not advisable to start complementary foods with eggplant vegetable puree. Mushrooms, shrimp are better to start introducing to children after 2-3 years.

How does children's kefir (for example, Agusha) differ from ordinary "adult" kefir? When can you give it to a child? Is it possible to give a child (1 year old) regular cottage cheese? and in what quantity? I recently introduced boiled beets and white cabbage into my child's diet. I'm going to enter the turnip. Am I doing everything right? jealous

Answer: It is recommended to introduce kefir and other non-adapted fermented milk drinks from 8 months. Regarding the detailed composition of children's kefir and its difference from the "adult" it is better to contact the specialists directly from the manufacturers of this product! It is recommended to use specialized dairy products for nutrition of children over the age of 1 year. industrial production made from natural raw materials (no more than 400-500 ml daily). Milk, kefir, yoghurts should be included in the diet of children daily, and cottage cheese, cream, sour cream, cheese - in one or two days. But correspondingly in greater numbers. Cottage cheese purchased in grocery stores or on the market should be used to make casseroles, cheesecakes, dumplings.
Regarding the input of vegetables, you are doing everything right.

Faced with different points vision. Our doctors generally recommend giving complementary foods before breastfeeding (bottle) and replacing 1-2 feedings with complementary foods as early as 6-7-8 months. Foreign mothers say that they recommend giving complementary foods after breastfeeding or between them in order to preserve the volume of breast milk, and using complementary foods only to show new tastes and, accordingly, give it in small quantities, and we are not talking about any replacements for feeding for up to 9-10 months. does not go. What is your point of view on this and why such different recommendations? hawkress sopkina ninkapreg

Answer: Complementary foods for healthy (!!!) breastfed children are recommended to be introduced with 5.5-6 months who are on artificial (mixed) feeding from 4.5-5 months. in order to primarily replenish its energy costs! The child is growing rapidly, acquiring new skills and, accordingly, his need for various nutrients is growing. By introducing more and more new food products, we provide the child's body with the proteins, carbohydrates, fats, trace elements and vitamins it needs, which are no longer enough with only breast (or artificial) feeding. And not in any way to show new tastes!
According to our recommendations, when introducing complementary foods, the following rules should be followed:
- any new product is introduced when the child is healthy;
- Complementary foods are not introduced in hot weather and during preventive vaccinations;
- complementary foods should be given to children before breastfeeding (since the child is already accustomed to the taste of breast milk and simply refuses to "try new" when there is "old");
- from a spoon, in the 2nd feeding (this is the optimal start of the introduction of a new product, as you will be able to track the development of signs of intolerance to it during the day);
a new product is introduced gradually, with small amounts, taking into account its tolerance;
the introduction of any new type of food should begin with monocomponent products (containing one product, for example, if it is vegetable puree, then start with zucchini).

Without gradually replacing one of the feedings with complementary foods, you will not be able to provide your child with enough substances necessary for his age. Most of these recommendations are international.

1) How do you feel about baby juice (even diluted with water)?
2) is it possible to give a child store-bought children's cottage cheese (such as "Theme"), or is it better to make it yourself from kefir?
3) Dairy porridge from the box or cook it yourself? what's better? How to cook right.
4) What foods are harmful for children from 6 months. up to a year? What should be in the diet of a child up to a year.
5) Where did the recommendation to feed children with red caviar from 8 months come from, it seems harmful to me. What is your opinion and how to explain to the pediatrician that you do not want this?
6) What kind of meat and what kind of fish is better to give to a child? In any form? ninkapreg pansy_an

Answer: It should be recognized that at present, the safety and optimal balance of the diet for the harmonious growth and development of the child can only be achieved by using commercially produced complementary foods. Self-preparation of complementary foods in most cases is not able to fully provide the child with the required nutrients, in particular, microelements and vitamins, microbiological purity, and the absence of toxins. Regardless of whether you buy porridge or cook at home, you need to remember that porridge for children 1-1.5 years old must be prepared either with water, or with an adapted milk formula, or with breast milk.
Juices are not currently considered energy-intensive complementary foods. They can be given to children older than 6 months, diluted with water as a complementary product.
The diet of each child by 1 year should include:
1. Dishes based on fruits and vegetables: fruit, berry, vegetable puree, fruit, vegetable juices.
2. Products and dishes based on cereals: cereals, bread, crackers, cookies.
3. Dairy products, cottage cheese.
4. Meat.
These are the main complementary foods that should be introduced into the diet. healthy child step by step according to age.
From meat dishes, it is preferable to start with rabbit meat, turkey, then it is advisable to use lean beef or veal, chicken, lean pork and lamb are allowed. In addition, meat by-products must be included in the menu: kidneys, tongue, heart, liver. For example, a child from 1 year old needs about 60-70g of meat per day. Child 2.5-5 years is recommended for 120g. Children from 1 to 3 years old need 25-30g of fish. It is recommended to use fillets of sea and river fish low-fat varieties (perch, cod, hake, sea bass, navaga). Fish caviar is rich in protein, fat, fat-soluble vitamins A and D, but it should be given to children little by little and infrequently, as it contains a lot of salt. And only for children after 1.5 years.
During the week, the child can cook 4-5 days meat dishes (100-130g each) and 2-3 days from fish (70-100g). If meat and fish are given on the same day, their portions are reduced. Naturally, it is preferable (when self-preparing products for children after 1 year) is steam processing of products or stewing!

In children's cooking should not be used:
- fatty meats, poultry
butter and sour cream with the addition of hydrogenated vegetable fats;
cooking fats, pork or lamb fat, other refractory fats;
processed cheeses;
margarines (only possible as part of bakery and flour confectionery products);
- raw smoked meat gastronomic products and sausages;
- condensed milk (can be used as a sauce with cottage cheese and flour dishes no more than 1 time per month);
- products fried in oil, products (patties, donuts, etc.);
- salted fish, as well as pickles (not more than 1 time in 2 weeks);
- peanuts and products containing peanuts;
- natural coffee, as well as products containing caffeine, other stimulants, alcohol;
mustard, horseradish, hot pepper and other hot spices;
mayonnaises, ketchups, canned snacks, pickled vegetables and fruits, bone broths, including food preservatives based on them;

How much kefir can a child have per day, is a child a fan of kefir and natural yogurt? (he is 1.3) danon_vax

Answer: For the nutrition of children over the age of 1 year, it is recommended to use specialized industrial dairy products made from natural raw materials (no more than 400-500 ml daily). Milk, kefir, yoghurts should be included in the daily diet of children. Better in the morning (until 17.00).

We thank Tatyana Yuryevna for such detailed answers and hope that this information will be useful to you! If you would like to thank the doctor personally, you can write a comment - Tatyana Yuryevna will definitely read them! ;)

Before the advent of potatoes, turnips were one of the main foodstuffs in Russia. It is boiled, baked, stuffed, fried. Turnip is easily absorbed by the body and therefore it is used for dietary and baby food. The root crop is rich in vitamins A, B1, C, calcium, succinic acid and retains its qualities during long-term storage.

Salads

Turnip salads will be an excellent addition to the main course and useful for those who follow a diet.

Turnip salad in sour cream

Ingredients:

• 180 grams of turnip;
• 100 grams of cheese;
• 120 grams of sour cream;
• 60 grams of lettuce leaves;
• Greens;
• Salt to taste.

Cut everything into thin slices or grate, salt, add half the sour cream, stir, lay out a slide, pour the remaining sour cream, sprinkle with dill (parsley).

Salad with apples

Ingredients:

• 125 grams of turnips and apples;
• 150 grams of sour cream;
• 60 grams of canned green peas and carrots;
• 40 grams of lettuce leaves;
• Salt to taste.

Cut turnips, carrots and apples into thin slices, mix, season with half of sour cream, lay out in a slide, pour over the remaining sour cream, sprinkle with green peas, garnish with lettuce leaves.

raw vegetable salad

Ingredients:

• 100 grams of carrots and turnips;
• 40 grams of celery and green salad;
• 120 grams of tomato;
• 100 grams of cucumbers;
• 80 grams of pickled cabbage;
• 150 grams of mayonnaise;
• Salt and sugar to taste;
• Greens.

Cut carrots, turnips, celery root into thin strips, mix with pickled cabbage salad, salt, season with mayonnaise, add sugar. Put a slide in a salad bowl, decorate with fresh cucumbers, tomatoes, lettuce.

summer salad

Ingredients:

• 100 grams of turnips, potatoes, cabbage, carrots;
• 150 grams of fresh cucumbers and radishes;
• 50 grams of green onions and lettuce;
• 120 grams of boiled eggs;
• 150 grams of mayonnaise;
• Salt, pepper to taste.

Boil turnips, potatoes, carrots and eggs. In the middle of the salad bowl, put a sliced ​​​​lettuce in a slide, vegetables around it: cucumbers, radishes, boiled potatoes, carrots, turnips, sliced, green onions and asparagus - slices. In the center of the salad, lay out the circles of boiled eggs, decorate with lettuce leaves. Salt and pepper the vegetables before serving. Pour mayonnaise over the salad around the hill, sprinkle with herbs.

meat salad

Ingredients:

• 150 grams of finished meat;
• 100 grams of potatoes, turnips, cucumbers;
• 50 grams of lettuce;
• 2 eggs;
• 100 grams of mayonnaise.

Boil potatoes, turnips, eggs, peel, cut into slices. Also cut meat, cucumbers, lettuce into slices. Mix all products, season with mayonnaise.

First meal

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

Peasant soup

Ingredients:

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

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

Vegetable soup with mushroom broth

Ingredients:

• 200 grams 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;
• Greens.

Onions, carrots, parsley cut into strips, sauté in fat, potatoes and turnips cut into strips, tomatoes into slices. In ready mushroom broth add meat, potatoes, turnips and beans, cook for 20-25 minutes, add green pea, let it boil for another 10 minutes, pour the browned vegetables, tomatoes, let it boil. When serving, sprinkle with finely chopped herbs.

Pumpkin soup

Ingredients:

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

Cut pumpkin, apples and turnips into small cubes. Onions, fennel, shallots - half rings, garlic - petals. Pour olive oil into a saucepan and fry onion, then add shallots, later fennel and garlic. After a few minutes, add turnips and pumpkin. Then add apples and sage leaves and leave to simmer for 5 minutes. After the time has elapsed, pour three-quarters of the broth, add rice and leave to simmer for 20 minutes. Then get all the vegetables and kill in a blender, before that, removing the sage leaves. Salt, pepper.

Vegetable okroshka

Ingredients:

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

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

Ribollita

Ingredients:

• 2 medium turnips;
• 400 grams of tomatoes in their own juice;
• 300 grams of young cabbage;
• 200 grams of stale bread without a 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;
• Provence herbs, salt to taste.

Soak beans for 12 hours, then boil and drain half of 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, bring to a boil. Chop cabbage and bread and put into a bowl. Boil. If the soup is too thick, then add boiling water and cook for half an hour. Salt.

Ingredients:

• 400 grams of turnip;
• 80 grams of butter;
• One bulb;
• One spoonful of flour;
• One glass of milk or cream;
• Salt to taste.

Boil the peeled turnip, cut into slices. For the sauce, fry the 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.

Turnip with fish in chicken broth

Ingredients:

• 400 grams of turnip;
• 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, pepper to taste.

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

Turnip stewed in sauce

Ingredients:

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

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

Meat with turnips and carrots

Ingredients:

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

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

Sweet dishes

Sweet turnip dishes will be tasty and healthy for children.

Cottage cheese casserole

Ingredients:

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

Cut the turnip into pieces in a small amount of water, chop with a submersible blender, add grated carrots, heat, cover with a thin stream semolina, to stir 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

Ingredients:

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

Cut fruits and turnips into thin slices or cubes, pour over lemon juice, mix. Pour salad with yogurt, whipped cream or honey.

Pudding

Ingredients:

• 450 grams of turnip;
• 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.

Cut the peeled turnip, put it in a small amount of water, drain the water, chop with a submersible blender. Boil thick porridge in milk, add honey, butter, egg yolk, salt, mix with carrots. Beat egg white with a mixer, carefully combine with carrots, mix. Grease the form butter, sprinkle with breadcrumbs. Pudding, put in a mold and bake in the oven. Serve sour cream separately.

Turnip with apples

Now it is difficult to imagine those times when there were no potatoes in Russia - even before the reign of Catherine the Great. Then in Russia they prepared mainly turnips - a vegetable that was extremely useful, but undeservedly forgotten. This humble product is capable of so much, and we will tell you why it was previously used in traditional medicine how its use will affect the health of the child, to whom it is strictly forbidden and how to cook tasty and healthy dishes from it.

What is useful turnip

During a flu epidemic, we are encouraged to drink lemon with tea and eat oranges. And few people recommend cooking dishes from turnips, and in fact it contains much more vitamin C than popular citrus fruits or cabbage. In terms of phosphorus content, this root crop is superior to radish with radish. The turnip contains the most important for human body vitamins and minerals, it also contains glucoraphanin, a substance known to inhibit cancer cells and lower blood sugar levels.

The combination of vitamins B1, B2 and B5 together with iron contributes to the production of red blood cells. With regular use of turnips, the likelihood of anemia in a child is minimal. Potassium and magnesium support the heart, while phosphorus improves brain activity. Due to the presence of sulfur, the root crop improves the condition with infectious and skin diseases, problems with the respiratory system. Other beneficial features turnips:

• stimulates intestinal motility, as it contains a large amount of fiber;
• helps to get rid of toxins;
• normalizes water-salt metabolism - very effective in the treatment of gout;
• has a pronounced antiseptic effect, reduces pain, accelerates wound healing;
• prevention of iodine deficiency;
• strengthening bones, nails and hair - due to the significant content of magnesium, turnip increases the absorption of calcium, which is so important for their development;
• reduces the likelihood of fungal skin lesions;
• increases the production of bile, resulting in less risk of gallstones;
• due to lysozyme, which is present in turnips, it helps the body resist microbes, this root crop is especially effective against diseases that affect the mucous membranes.

Low calorie product ideal for weight loss. Turnips are recommended for diabetics as a tonic - in reasonable quantities. The juice from it is indicated for diseases of the throat and asthma.

Turnip in folk medicine

A decoction of turnips will be useful for children with poor sleep and heart palpitations. It will help if the baby is prone to constipation, suffers from asthma or bronchitis. Preparation: 1-2 tablespoons of grated turnip pour 200 ml of boiling water, cook for 15 minutes, drain. Drink 25-50 ml 3-4 times / day.

Other healing recipes are also popular:

• with beriberi, drink turnip juice, especially this advice is relevant at the end of winter and spring, when the body suffers from a lack of vitamins;
• for colds and flu - boil syrup or cut upper part turnips, remove the core, put a tablespoon of honey there (if you are allergic to it, replace it with sugar), wait until the vegetable starts juice, drink 1-2 teaspoons 3-4 times a day;
• from frostbite - grate turnips, mix with goose fat in a ratio of 2: 1, grease frostbitten areas;
• with hoarseness and problems with the vocal apparatus - boil turnips, chop, use 2 tables each. spoons warm before eating;
• in case of sleep disorders, grate fresh turnips (3 tablespoons), pour 200 ml of boiling water, simmer for 10 minutes, drain, squeeze out the cake, drink before bedtime;
• for bruises and bruises - attach a slice of boiled turnip, cover with cellophane, fix.

To reduce toothache, it is necessary to rinse the mouth up to 3 times a day with turnip juice. If the gums bleed, it is necessary to take turnips grated or ground with a blender (2 tablespoons), pour 100 ml of boiling water, cook over low heat for 8-10 minutes, then insist for an hour, drain. Rinse 2-4 times a day.

Acquaintance with turnips: at what age

In a minimum amount, turnips can be offered to a baby from 6–7 months old - exclusively in boiled / baked form, mainly as a component of soup. For the first time, just add a small piece to the dish and see how the child reacts to it. Gradually, a portion of turnips can be increased to 50 g.

Later, when the baby gets used to the new product, try adding the root vegetable to vegetable purees, such as zucchini, cabbage, carrots and other ingredients. Turnip goes well with cereals, including sweet ones. If the child categorically refuses dishes with this vegetable, do not insist, try to offer them in 1-2 weeks, perhaps next time he will eat them with pleasure.

Turnip dishes for children

Vegetable soup with turnip

Products: 250 g of turnip, 200 g of potatoes, 150 g of cabbage (broccoli, cauliflower, white cabbage), carrots - 50 g, onions - if desired, 1 head is enough, salt and herbs to taste.

Boil vegetables, put in a blender container, grind into a uniform mass, dilute with broth to obtain the desired consistency, season with herbs. Reheat to desired temperature before serving.

Turnip puree

1 small turnip thoroughly washed, peeled, cut into cubes, boiled (preferably steamed), grind with a blender. Fill with butter or breast milk(for the little ones). Similarly, children can prepare combined purees: with pumpkin, ordinary and cauliflower, carrots, zucchini and other vegetables.

Turnip with dried apricots and apples

Products: a small turnip, 200-250 ml of milk, 20-30 g of dried apricots and a couple of apple slices.

Peel and cut the turnips, pour in preheated milk, simmer until tender. Pour boiling water over dried apricots, drain the water after 15 minutes, dry and chop the fruit. Wash the apples, remove the peel, finely chop, add together with the apricots to the turnip at the end of its preparation. Grind the mass through a sieve, season with butter.

turnip salad

Products: a small turnip, green radish, medium-sized carrots, greens - to taste. For sauce: olive or sunflower oil - 2-3 table. spoons, a little mustard, lemon juice - 1/2 teaspoon, salt to taste.

Wash, peel and grate vegetables. Mix the ingredients for the sauce - you should get a thin homogeneous mass. Mix vegetables, add herbs, season with sauce. Leave for 15 minutes before serving to allow the juices to release.

Precautionary measures

Can everyone turnip? There are contraindications, but they are few:

• gastritis during periods of exacerbation;
• peptic ulcers - stomach and 12 duodenal ulcers;
• digestive problems, including colitis and gastroenteritis;
• problems with the kidneys or liver - it is necessary to consult a doctor.

Allergy to turnips in children is extremely rare, but you should still not forget about caution. And, of course, in significant quantities, this root crop will be harmful, everything is good in moderation!

Many housewives cannot imagine how tasty and healthy turnips are. In this article, you will learn how to cook turnips quickly and tasty, because I will share wonderful step-by-step recipes.

Consider special way cooking, which involves the use of special turnip pots. First, the vegetable is boiled, then the inner pulp is removed with a spoon.

The thickness of the walls of the pot is about one and a half centimeters. At the end of the preliminary stage, the pots are filled with minced meat. I like to experiment with stuffing - I use sweet porridge, mushroom and meat components. I take any meat, but from mushrooms I prefer oyster mushrooms.

Turnip in a pot with mushrooms

Regardless of the chosen filling, I note that the dish in natural pots will turn out to be very fragrant. Below you will find a recipe that involves the use of mushrooms.

INGREDIENTS:

• forest mushrooms - 300 g.
• onion - 2 pcs.
• sunflower oil - 30 ml.
• tomato sauce sharp - 125 ml.
• salt and spices.

STEP-BY-STEP COOKING:

1. Peel the mushrooms, finely chop, mix with chopped onions.
2. Send the mass to the pan, season with spices, and fry over low heat until the liquid evaporates from the mushrooms, and they are browned.
3. Mix the resulting roast with chopped turnip pulp and fill the pots with the resulting mass.
4. Put natural pots with filling in a mold and pour over with tomato sauce.
5. It remains to send the dish to the oven for a quarter of an hour at 190-200 degrees. Bake under foil.

If you don't like tomato sauce, feel free to substitute milk-based sauce. The result is a different taste.

Recipe for making turnips in a slow cooker

Turnip is rich in vitamins, carotene, fiber and mineral salts. Although there is a lot of sugar in the vegetable, the calorie content cannot be called high.

The human body perfectly absorbs the root crop. He opposes inflammatory processes, relieves pain, has a diuretic effect. Nutritionists recommend that people who want to lose weight include this vegetable in their diet.

In the old days, turnips were used to make a boy, which replaced sweets. The vegetable is also suitable for purees and side dishes. It is stuffed, baked and even stewed. I will teach you how to cook it in a slow cooker.

INGREDIENTS:

• turnip - 1 pc.
• chopped meat.
• eggs - 1 pc.
• onion - 1 head.
• hard cheese - 100 g.
• salt, spices.

STEP-BY-STEP COOKING:

1. Carefully remove the skin from the turnip with a thin, sharp knife.
2. Turn on the slow cooker, activate the "Soup" mode, and boil the vegetable until cooked in water with a small amount of table salt. The degree of readiness of the root crop is recommended to be checked by piercing with a fork.
3. Peel the onion, finely chop, mix with the egg and minced meat. It remains to salt and mix thoroughly.
4. Remove the core from the boiled vegetable, and fill the resulting cup with the filling.
5. Pour a little oil into the container of the multicooker and lay out the workpiece. Cook the dish for about an hour in the "Baking" mode.
6. A quarter of an hour before the end of cooking, sprinkle with grated cheese.

Video recipe

Before serving, do not forget to sprinkle the treat with chopped herbs. I recommend serving with sour cream. Turnip cooked in a slow cooker goes well with this fermented milk product.

How to cook turnip delicious for a child - 3 recipes

I will present three recipes that are ideal for children. Each one is good and unique. I advise you to cook them all in order to choose the best option.

Turnip with sour cream

INGREDIENTS:

• turnip - 150 g.
• sour cream - 50 ml.
• onion - 20 g.
• greens - 1 bunch.

COOKING:

1. Gently peel the main ingredient, place in a mold, add water and bake in the oven until half cooked.
2. Take out a baking sheet, chop the root crop, mix with chopped onion and sour cream.
3. Return the baking sheet to the oven and bake until a crust forms.

Children will appreciate this treat. If the child does not like vegetables, pay attention to the second recipe.

The benefits of turnips are few that come to mind when parents start planning to introduce solid foods into their child's diet. If you have already begun to make a list of vegetables that you can give your baby, you should consider that the benefits of turnips for children are much greater than you might imagine. In this article, you will learn what you can cook with turnips for the healthy development of your child.

What is a turnip?

Turnip is a root vegetable that grows in temperate regions. Turnip roots are a common ingredient in vegetables, salads, and other dishes. However, the greens above the roots are much more nutritious. It is turnip leaves that are a real storehouse of antioxidants, vitamins and minerals compared to roots.

Nutritional Benefits of Turnip:

Turnip is an exceptionally nutritious vegetable. Here's a quick look at the benefits of turnips and their many nutritional benefits:

• Turnip roots are a rich source.
• Turnip green leaves are rich in vitamins A, C, K, calcium and folic acid. They are also high in lutein (3).
• 100 grams of raw turnip contains 28 kcal of energy, 0.90 grams of protein, 0.10 grams of fat lipids, 6.43 grams of carbohydrates, 1.8 grams of fiber, 3.80 grams of sugar. Turnip contains vitamins A, B-6, B 12, C, D, E, thiamine, riboflavin, niacin, folate (4).

The benefits of turnips for young children

It is best to introduce turnips into your baby's diet at six to seven months of age. By this time he is usually familiar with solid foods. Turnips are high in vitamins and minerals that are critical for your child's growth and development at this age.

• The carbohydrates found in turnips help prevent constipation or intestinal discomfort in an infant. The benefit of turnips is that it will ensure normal performance digestive system your child.
• Vitamin C will help build and strengthen your child's immune system. It will also help your child absorb iron from food.
• The iron in turnip helps in the development of the baby's brain.
• Zinc in turnips increases the efficiency of the functioning of the child's brain and its immune system.

Side effects of turnip consumption

Although not often, but sometimes the consumption of turnips can lead to the formation of gases in the child.

In this case, the child may suddenly cry for no apparent reason, experience abdominal discomfort and suffer from flatulence. It is best to introduce the turnip gradually and observe how your child reacts to it. If there is no discomfort, you can continue giving turnips. If it seems to you that turnip somehow negatively affects the condition of the child, stop using it and consult a doctor.

Can turnips cause food allergies?

If your family has a history of food allergies, chances are your child may also be prone to it. In this case, get the advice of a doctor before administering a turnip. Turnip food allergy symptoms include sneezing, coughing, runny nose, or itching. If you notice any of these symptoms, stop giving turnips and contact your doctor.

How to cook turnips for a child

Check with your pediatrician before you start feeding turnips to your baby. Choose small, round turnips, which are sweeter than larger turnips, which are sometimes bitter. Wash the turnips, peel them and cook in a pressure cooker with water. After cooling, turnips can be mashed or cut into small pieces to make it easier for a child to eat. As your child learns to enjoy their taste, you can also add turnips to other baby foods.

You yourself may not like these root vegetables, but you should remember about the benefits of turnips and understand that turnips are "superfood" for your baby. Talk to your doctor to find out how to introduce this healthy vegetable into your child's diet.

If your child loves turnips, please share your experience here.