Turnip with carrots

6 servings

45 minutes

Turnip with carrots is a simple yet surprisingly delicious dish of Russian cuisine, rooted in traditional village recipes. Turnip, once a staple of the peasant table, harmoniously combines with the gentle sweetness of carrots to create a soft and rich flavor. The light caramelization of onions and flour adds depth to the dish, while butter gives it a velvety texture. This dish is perfect as a side for meat or fish but can also be served on its own to enjoy the warmth and richness of flavor. It warms wonderfully in cold weather, providing a sense of homey comfort.

Energy value per serving

• Calories: 279.7
• Proteins: 4g
• Fats: 20.2g
• Carbohydrates: 21.8g

Ingredients

• Turnip: 750 g
• Olive oil: 6 tbsp
• Carrot: 750 g
• Onion: 1 pc
• Wheat flour: 1 tbsp
• Sugar: 1 tsp
• Salt: pinch

Cooking steps

1. Clean the turnip and carrot, and cut them lengthwise into 2 or 4 pieces, depending on thickness. Chop the onion finely.

   Required ingredients:

   • Turnip: 750 g
   • Carrot: 750 g
   • Onion: 1 piece

2. Heat oil in a pot, add onion and cook on low heat, stirring, for 6 minutes until soft and translucent. Add carrot and turnip, mix in flour, sugar, and a pinch of salt. Stir everything well and add water to cover all the vegetables.

   Required ingredients:

   • Olive oil: 6 tablespoons
   • Onion: 1 piece
   • Carrot: 750 g
   • Turnip: 750 g
   • Wheat flour: 1 tablespoon
   • Sugar: 1 teaspoon
   • Salt:  pinch

3. Cook on low heat for 30 minutes until the vegetables are soft. Transfer the vegetables with the sauce to a warmed dish and serve immediately.