Composition and calorie content of rutabagas, all useful properties. Harm and contraindications for use, recipes for cooking first and second courses, side dishes. The most interesting facts about this vegetable. Important! Given the low calorie content of swede, it can be eaten in the absence of contraindications as much and in any form. In medicine, mainly fruit juice is used.
Harm and contraindications to the use of swede
This vegetable is one of the safest for humans. It can be stored for more than a year without losing its beneficial properties. It can be consumed by almost everyone, but do not get too carried away, since the fruits of the plant contain a lot of carbohydrates, acids and sugars. Before cooking, be sure to peel off the peel - it contains a lot of dietary fiber that can cause colic.
Here are the problems you should be careful with the turnip:
- Diabetes … This limitation is due to the large amount of sucrose and easily digestible carbohydrates in the root vegetable. When they are used, the level of glucose in the blood rises very quickly, which will certainly lead to dizziness and even loss of consciousness.
- Gastritis in the acute stage … Here we are talking about both high acidity and low. The fact is that rutabaga, especially juice, contains many active acids, which irritate the already problematic mucous membrane even more.
- Exacerbation of colitis … In the chronic course of the disease, the use of boiled, stewed or baked vegetables is allowed. If the situation worsens, they in any form can cause abdominal pain and constipation.
- Flatulence … Such a ban is quite justified due to the presence of dietary fiber in the fruits of the plant. Yes, they cleanse the intestines, but at the same time, they disrupt the microflora and increase peristalsis, which causes fermentation and a feeling of spilling liquid in the abdomen.
- Allergy to all vegetables from the cabbage family … We are talking about turnips, turnips, mustard and rutabaga itself. You can understand that this problem takes place by the reddening of the skin and its itching, a groundless rhinitis.
Important! One of the contraindications to the use of swede is the age of less than 9 years - the stomach and intestines of children are still weak to digest such heavy food.
Recipes with rutabaga
Before cooking, root vegetables must be doused with boiling water, washed and cleaned thoroughly. The tops are unsuitable for ingestion. All hard inclusions must be cut with a sharp knife. They can spoil the taste of the finished dish, giving it bitterness. You should not keep the peeled vegetable in the refrigerator, so all the juice can drain off, and then its beneficial properties will no longer be so bright. If you do leave it this way, keep the fruit in a sealed bag.
Here are some recipes for making swede:
- Fresh … For medical purposes, vegetable juice is used, to obtain which, cut it into cubes and twist it in a meat grinder. Squeeze the liquid out of the pulp and use for ingestion or wound care. Rutabaga salad with apples and sour cream is very popular in cooking. Chop a fruit (2 pcs.), Preferably with a sour taste, grate 1 rutabaga, salt the ingredients and season with 3 tbsp. l. sour cream. Finally, you can add a pinch of coriander and some green onions for added flavor.
- Dried … Pour boiling water over the fruits of the plant, peel them and chop them into strips. Then lay everything out on a plywood covered with a towel and place in the sun or in the oven. The temperature should be no more than 100 degrees. Open the door for a few minutes every 2-3 hours. Repeat the same for 6 hours 3 days in a row. Before that, vegetables can be boiled a little in salted water, so they will be stored longer and acquire a more pronounced taste.
- Baked … Boil peeled and washed root vegetables (4 pcs.) For 10-15 minutes. After that, cut them into circles, sprinkle with salt and pepper, roll in sour cream first, and then in bread flour and send to a baking sheet greased with vegetable oil. They must be baked in the oven at a temperature of 150 to 250 degrees for 10-20 minutes. The finished dish is served with herbs, on lettuce leaves. You can also add cheese to this rutabaga recipe, which is placed on top of the circles.
- Stew … For those who love porcini mushrooms, you can use them for stuffing rutabagas. First of all, this ingredient needs to be washed well, cleaned of sand and boiled in boiled water for 1 to 2 hours. At this time, you should prepare the main component of the dish - wash the rutabaga and peel it off. Now cut out all the pulp from it, leaving only the walls. The resulting cavity will need to be filled with a mass of fried onions (1 pc.), Carrots (2 pcs.) And mushrooms, pre-salted and pepper. Transfer the stuffed vegetables to an enamel pot, fill it halfway with water, add corn oil here and simmer for 20 minutes under a tightly closed lid. Pour sour cream over the finished dish and garnish with parsley sprigs.
- Porridge … Peel 2 onions and the same amount of swede and grind them in a meat grinder. Combine these ingredients with flour (1 tablespoon), milk powder (2 tablespoons), butter (50 g). Put the mass on high heat, and after bringing to a boil, reduce it. Then add salt and pepper to taste and do not forget to stir the porridge. After about 30 minutes it will already be possible to turn it off. It turns out very appetizing if you adhere to the same proportions, just add 2-3 more grated potatoes, so the dish will turn out to be more tender and without the taste of bitterness. Rutabaga goes well with buckwheat, rice and millet, they are taken no more than 0.5 cups for the volumes indicated above. In this case, the cooking time is reduced by 10-15 minutes, since the cereals are boiled rather quickly.
- Soup-puree … This recipe is very simple - you need to fry 1 pc. grated potatoes, onions, carrots and rutabagas. Then they are mixed with 0.5 cups of barley, 1 tsp. turmeric, a pinch of salt and pepper and boiled in boiling water for 20 minutes. Then the mass is whipped with a blender so that the gruel becomes homogeneous. Before eating rutabaga, it is decorated with parsley or any other herbs and sour cream.
- Cutlets … To prepare them, combine 3-4 grated medium-sized swede without peel with a chopped head of onion, chopped carrots (1 pc.), A pinch of turmeric, pepper and salt. Then put the mass, one spoonful at a time, on a plate of bread crumbs, make small patties and fry in a well-heated frying pan in corn oil. You can make a gravy of tomatoes (3 pcs.), For which wash them, twist them in a meat grinder and mix with water (1, 5 tbsp.). Pour the contents of the pan with this composition and simmer it over low heat for 25-30 minutes.
- Pudding … This wonderful dessert for tea is made from rutabagas (1 pc.), Homemade fat cottage cheese (70 g), two eggs, milk (30 ml) and butter (20 g). Grind the main ingredient and separate the juice from it, you only need the pulp. It must be mixed with cottage cheese, rubbed through a sieve with a spoon. Add eggs, melted butter and milk to this and beat the mass with a blender or a whisk, no lumps should remain in it. Now prepare a frying pan or baking dish, which you want to grease liberally with vegetable oil. Next, put the finished dough on it and send it to the oven for 20 minutes, until a golden crust appears. Before you take out the pudding, pierce it with a toothpick and make sure no dough sticks to it. Finally, sprinkle the dish with powdered sugar.
Important! This vegetable can be stored for over a year, both at high and low temperatures. At the same time, the swede will not cause harm, given the existing contraindications. It is recommended to keep it in the freezer, having previously cut it into cubes or strips.
Interesting facts about rutabaga
Rutabaga is a selection achievement in the field of agriculture - it was bred artificially, by crossing turnip and cabbage. This fruit goes well with any food - meat, other vegetables, nuts and even fruits. He is so loved in Switzerland that in this country every year on the second Saturday of November on the shores of Lake Zurich, in the city of Richterswil, a celebration takes place in honor of the turnip. Guests of the event are greeted by many edible figurines made from it, flickering candles lit after 8 pm, and a colorful parade.
This vegetable crop is considered very unpretentious to growing conditions. It can calmly grow both in the southern regions and in the northern ones, even tolerating frost easily. This is the only root crop that practically does not require feeding and is not afraid of any pests. Due to the fact that it is very similar to a turnip, it is often sold under this name. It is included in a variety of national dishes in Norway, Scotland and the United States.
How to eat rutabagas - watch the video:
[media = https://www.youtube.com/watch? v = LAssLXondyw] Recently, this root crop undeservedly dropped out of sight of gardeners, and in fact it is, one might say, a paradise vegetable, which is not difficult to grow and cook. And this despite the fact that the excellent taste and benefits of rutabagas are beyond doubt!