Recipes from rutabaga

The rutabaga contains more protein than all other vegetables, and the protein is easily digested. There are a lot of polysaccharides in a trouser and a lot of ascorbic acid, it has a very rich composition of mineral salts. And all this wealth does not disappear during cooking and does not collapse during storage until the very spring. It is not for nothing that the rutabaga necessarily enters almost all the children's vegetable mixes.

It has a pronounced choleretic effect, so it is very useful to eat it a bit before dinner. Because the rutabaga has a diuretic effect, it helps with swelling. The presence of a balanced composition of salts of potassium, magnesium, iron, phosphorus makes fresh juice of rutabaga an excellent drink for hypertensives. The constant consumption of rutabaga stops the development of atherosclerosis.

People suffering from constipation, can also count on a swede, as it strengthens the intestinal peristalsis. However, those who have inflammatory processes in the intestine, use large amounts of trout is not recommended.

Salad of rutabaga with nuts and apples

1 root of rutabaga, 2 apples, 1 tbsp.spoon peeled nuts, salt to taste, citric acid on the tip of the knife.

Peeled rutabaga chopped on a large grater, scalded with steep salted boiling water, discarded in a colander. Apples peeled, cut into strips, sprinkled with citric acid. Crush the peeled peanuts.

Mix everything, season with sour cream. If desired, sprinkle with sugar.

Spicy salad of rutabaga

400-500 g of trout, 1 onion, 2 boiled eggs, salt to taste, 3 tbsp.spoons of mayonnaise, a little greens.

Peel the cleaned trout and eggs on a large grater, thinly chop the onion.

Mix everything, salt to taste, season with mayonnaise. Decorate the top with finely chopped parsley and dill.

Pork ruder with pork

250 g of low-fat pork, 500 g of rutabaga, 500 g of potatoes, 1 onion or leek, salt and cumin to taste.

Pork cut into small pieces, pour 0.5 liters of water and boil until cooked over a small fire, adding salt and spices. Cut the bruquat and potatoes, cut into cubes, pour a little water or meat broth, add salt, add thyme.(You can add a bouillon cube to the water, but then do not salt!) Stew until done. Fry onion or oil, chopped onion until golden brown. Put the meat and onions in vegetables and serve.

Rutabaga stewed with mushrooms

1 rutabaga, 1 onion, 100 g of mushrooms, 0.5 cups of sour cream, salt to taste.

Clean the breasts and cut them into cubes, peel the onions and chop them. Rinse, peel the mushrooms, chop. Mix everything, pour the sour cream and simmer on a small fire for 20-30 minutes.

Canned vine

To prepare brine for 1 liter of water, take 1 tbsp.spoon of salt, boil.

Clean the breasts, cut into cubes, blanch for 3-5 minutes. To spread in banks on shoulders, to fill in with boiling brine. Roll, cool under the blanket. Store in a cool place.