Baked turnips in cream sauce
4 servings
60 minutes
Baked turnip in creamy sauce is a cozy and warming dish of Russian cuisine that combines the delicate taste of root vegetables with a rich creamy texture. Turnip, with its subtle sweet notes, gains special softness from baking in a mixture of milk and cream. The onion base adds depth of flavor, while lightly frying the onion reveals its natural sweetness. Historically, turnip was a popular vegetable in Russian village cuisine, especially in cold weather when it became the basis for hearty dishes. Baking with flour and butter creates a tender creamy consistency, and the golden crust gives an appetizing appearance. It is perfect as a standalone dish or as a side to meat. Each spoonful is the warmth of home and the traditions of Russian cooking.
1
Clean and thinly slice the turnip to make 4 cups.
2
Preheat the oven to 180 degrees.
3
Grease the baking dish with butter.
- Butter: 4 tablespoons
4
Melt 1 tablespoon of butter in a pan and sauté the thinly sliced onion until soft.
- Butter: 4 tablespoons
- Onion: 120 g
5
Layer a third of the turnip in the dish, then a third of the fried onions, sprinkle with 2 teaspoons of flour and a little salt and pepper. Grease with 1 tablespoon of softened butter. Repeat the layers 2 more times.
- Turnip (fodder): 800 g
- Onion: 120 g
- Wheat flour: 2 tablespoons
- Freshly ground black pepper: to taste
- Salt: to taste
- Butter: 4 tablespoons
6
In a bowl, mix milk and cream and pour into a mold. Bake in the oven for about 30 minutes covered with foil. Then remove the foil and bake for another 30-40 minutes until done and golden brown.
- Milk: 1 glass
- Cream: 100 ml
