Millet porridge with turnips in a pot

Category: Dishes from cereals and flour products
Kitchen: Russian
Millet porridge with turnips in a pot

Ingredients

millet 1 part
turnip 1 pc (200 g)
milk (or water) 3 parts
butter 20-30 g
salt taste
honey taste

Cooking method

  • Millet porridge in a pot can be cooked in water or milk.
  • Millet porridge with turnips in a potMy pot is quite roomy, it took so many products.
  • Sort the millet and rinse well with cold water.
  • Peel the turnip and cut into small cubes. You should definitely try a turnip so that it does not turn out to be bitter!
  • Put a piece of butter at the bottom of the pot, put turnips on it, pour millet and salt on top.
  • Cover with milk (or water). It is better that the milk does not reach the edge of the pot by at least 1 cm.
  • Cover and place in a cold oven for 50 minutes.
  • Cook at 180 degrees.
  • After the required time has elapsed, remove the pots and let the porridge stand under the lid for 10 minutes.
  • Now you can serve.
  • I did not add sugar, I poured honey on top.
  • Millet porridge with turnips in a pot

The dish is designed for

2 servings

Time for preparing:

1 hour

Cooking program:

oven

Anna1957
By the way, here is a very correct approach to porridge from the point of view of losing weight - adding turnip to it as a vegetable with a low GI after heat treatment. Specifically, millet I just do not like, but I will definitely use this idea with other cereals. I don't know how to choose a turnip, but I prefer a small one - the size of an average apple, like this has less bitterness. I try to fight it in different ways: I scald it before further cooking or, conversely, I freeze it.
gala10
I know and love porridge with pumpkin. I hear porridge with turnips for the first time. And I really want to try. Checkmark, thanks for the recipe!
Gala
Quote: Anna1957

I just don't like millet, but I will definitely use this idea with other cereals
An, you can try with barley, barley, etc.
Quote: Anna1957

... but I prefer a small one - the size of an average apple, like this bitterness is less
and rightly you prefer
"... it is better to prefer small turnips that fit easily in the palm of your hand. Such a vegetable will not taste bitter when eaten."

Check mark, and thank you for your attention! Try it if you can.
win-tat
I love millet porridge, and any other one too, I am a cash-eater in my life. I have not tried it with a turnip yet, there is something to strive for. Check mark, Thank you .
Maybe now I’m making some porridge, and I just bought a turnip yesterday.
Gala
Quote: win-tat

Maybe now I’m making some porridge, and I just bought a turnip yesterday.
Tatyana, why not? You just need to try the turnip so that it does not taste bitter.
Anna1957
Quote: Gala
try the turnip so that it does not taste bitter.
And if it is bitter, what are you doing In the trash heap? Or are there any secret ways to make it edible?
win-tat
Galyush, put the porridge in the oven, that's what it means "the light came on in one place"
The turnip was tasty, not bitter, the milk was diluted with water.
Millet porridge with turnips in a potMillet porridge with turnips in a potMillet porridge with turnips in a pot
Gala
Quote: Anna1957

And if it tastes bitter?
An, if it is bitter, then I will not add such a turnip to the porridge (although,: girl-th: it seems to me that milk slightly removes bitterness). Then I add the turnip to vegetable dishes, there it does not appear so brightly, and even if there is a little bitterness, it does not bother us.
Tatyana, well done! Well, speed! Me too ... "if I decided something, then ..."
win-tat
I'm bursting with bragging rights! The porridge turned out ... you can eat with your lips, the aroma from the turnip is interesting. Galyun, the recipe is in a piggy bank, because it is very tasty, quick and clean to do, the main thing is to guess with a turnip.
Millet porridge with turnips in a potMillet porridge with turnips in a pot
Gala
Tatyana, Well, thank you! Pleased. Very nice porridge turned out.
win-tat
Check mark, thanks, it is also very tasty, yesterday at night And, while shifting from the pot, somehow imperceptibly "persuaded" half.
Anna1957
And I boiled it with oats. Soaked it in serum in the evening, I wanted to put it in a slow cooker at night. And I forgot, in the morning I only realized. The turnip crunches so interestingly, despite 5 hours of languishing. I haven't really figured out the taste yet, I don't want to eat porridge in the evening. I will evaluate tomorrow.
win-tat
Quote: Anna1957
The turnip crunches so interestingly, despite 5 hours of languishing.
Anna, after the oven it did not crunch at all, it was very soft.
Anna1957
Quote: win-tat

Anna, after the oven it did not crunch at all, it was very soft.
Probably depends on the turnip. But I even liked this crust.
Gala
Quote: Anna1957

The turnip crunches so interestingly, despite 5 hours of languishing.
Anya, what is this turnip that crunches after 5 hours of languishing
Quote: win-tat

I didn't crunch at all after the oven, it was very soft

Anna1957
Quote: Gala
what is this turnip that crunches after 5 hours of simmering
But I bought it. But it doesn't taste bitter - this is the main thing. Tomorrow I will describe the general impression. This year, by the way, I first came across eggplants, which had woody fibers that did not soften at all from heat treatment. We just spit now when we eat. And someone also complained this year. And this with that. that I always choose thin, seedless buckles. These are the vegetables now.
Gala
Quote: Anna1957

first encountered eggplant, which had woody fibers that did not soften at all from heat treatment
Yes I know. I came across these several times. Usually these are ground eggplants, they have a lot of hard seeds and such hard fibers.
Anna1957
Now I will cook porridge with turnips, I will try to put more. And then this time I threw only 2 handfuls of frozen turnip cubes on a glass of oats. And I will try to describe the degree of boiled turnip, although it is rather difficult: it suddenly reminded me of pineapple (if you remove its sweetness) It does not crunch, of course, but it clearly differs in hardness against the background of boiled oats grains. This time I had 2 times less water in my baby than usual, so the porridge looked more like a side dish. I added my favorite turnip caviar to it, and it was very tasty to me.
Now I cut turnips in different ways - I will scald them in the freezer, where its possible bitterness is neutralized. Cubes cutting - for salads, now in porridge. Thin slices on the Giant - fry like potatoes for a side dish. Simply boiled in a uniform - I rub it and also in the freezer, when necessary - I make caviar. The most popular vegetable I have for heat treatment.
Gala
Quote: Anna1957

Now I will cook porridge with turnips, I will try to put more.
I, too, when I made porridge with turnips for the first time, put a little turnip, but realized that it would not be enough. Other times I didn’t skimp. As they say, you can't spoil porridge with turnips
Quote: Anna1957

The most popular vegetable I have for heat treatment.
An, great choice

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