Bulgur with Mushrooms and Turnips
by Editorial Staff
There are a lot of varieties of turnips, I came across Milanese pink. It has a bright color and slightly sweet taste, and gives the dish an elegant look and interesting flavor notes. For saturation, we use champignons. Bulgur turns out to be crumbly and fragrant. This unusual but rather simple and healthy dish is perfect for fasting or vegetarian diets.
Cook: 40 mins
Servings: 2
Ingredients
- Bulgur – 100 g
- Turnip – 200 g (1 pc.)
- Champignons – 200 g (4 pcs.)
- Bulb onions (large) – 80 g (0.5 pcs.)
- Garlic – 1 clove
- Fresh parsley – 10 g (3-4 sprigs)
- Salt to taste
- Ground black pepper – to taste
- Vegetable oil – 30 ml (2 tablespoons)
- Water (hot) – 250 ml
Directions
- Prepare all products according to the list. I have a milanese pink turnip, you can use any kind of turnip.
- Peel the turnips, rinse and cut into medium pieces.
- Peel, rinse and dry onions. Cut the onion into small cubes.
- It is better to wipe the champignons with a damp kitchen towel. Cut the mushrooms into medium cubes or slices.
- Heat vegetable oil in a frying pan, put turnips, onions and mushrooms. Fry everything for 4-5 minutes over low heat, stirring occasionally.
- Then add bulgur, salt and ground pepper to the pan. Peel the garlic, crush with a knife and add to the pan.
- Pour water over the contents of the pan, cover and cook over low heat for 20 minutes.
- Rinse the parsley, shake and chop finely. At the end of cooking, sprinkle with chopped parsley. Bulgur with mushrooms and turnips is ready.
- Take note of the recipe, I’ll be glad if it comes in handy.)
Bon appetit!
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