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Vinaigrette with a turnip

by dnews7


300 grams of potatoes (5-6 potatoes)

200 grams of dining room

300 grams of turnips

200 grams of salty cucumbers

100 grams of onions

100 grams of vegetable oil (it is better so that there is both sunflower and olive)



We start by washing all the ingredients very well, because, as you know, sand does not contribute to the better perception of the dish. After that, separate the peel from the useful part of the vegetables. We put the potatoes in a pan with boiling water and cook until we weld. Then we cut the potatoes into small cubes.

We also turn the carrots into cubes and pour into the pan, pour boiling water so that the carrots hide under water. Add 1 tablespoon of sunflower oil to the carrots and 1 teaspoon of sugar. Cook for 20-25 minutes over low heat. We act with the dining room of the beetle exactly the same as with carrots, only in a separate pan.

Next, take onions (approximately half of the total volume of onions), cut it with cubes, put it in a pan and fry on low heat until soft. We also divide the turnips into small cubes and cook until we weld. Cut the remaining onion with rings, cut cucumbers with cubes.


When everything is prepared, you just need to combine all the ingredients, sprinkle with salt and season with olive oil. After that, carefully mix the contents of the plate, while we make sure that the turnip retains the shape of the cubes, and does not spread and turns into a gruel. The vinaigrette is ready!

Bon appetit!

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