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