Pilaf with turnip

4 servings


Cooking a regular pilaf, during frying onions, meat, carrots put in a zirvak and turnip, peeled and chopped along. Simmer with zirvak until semi-ready, and then put rice in the boiler and cook until fully cooked. When serving on the table, put pilaf on large plates with a slide, arrange pieces of turnip on top. Another option for cooking pilaf: carrots are completely replaced by chopped turnips, radishes or radishes. To do this, for example, in radishes of the "May" "Bulgarian" variety, or "ice icicle, " cut off the tip and tops, wash well first in cold, then in warm water AND, without peeling the skins, shred with straws and put in pilaf instead of carrots (radish should not be overcooked). When it is placed in pilaf of radish or turnip, the skin of these root crops is removed more than usual and they are fried as usual.