"l not -l" > wrote in message
...
>
> On 5-Apr-2016, "W" > wrote:
>
> > I tried to use turnip as a substitute for potatoes in a lentil recipe.
It
> > turned out well, but I want to see what steps others follow to prepare
the
> > turnip.
> >
> > My assumption was that turnip is bitter and you wouldn't want to dice it
> > and
> > just add it directly to a recipe. So I cut into pieces and put those
in
> > water. I then microwaved those to near boiling for two minutes. Then I
> > put
> > on defrost mode for 10 minutes to just keep heat high. At the end of
> > that
> > time I drained the water and just added the cut turnip into a sautee of
> > other vegetables and spices.
> >
> > I have no idea if my precook step of turnips was appropriate at all, or
if
> > was for too much time. How do others work with turnip?
> >
> > --
> > W
>
> The only use I have ever had for turnips is in turnip greens. I peel and
> dice (maybe 1/3") a turnip and add it to the turnip greens and water or
> broth they cook in. By the time the greens are done, the diced turnip is
> too. If your soup is a long-cooking one, as my greens are, I think you
> would be fine just adding the diced turnip without precooking. However,
> sauteing with your aromatics before adding to the soup might add another
> flavor dimension.

I was using a pressure cooker recipe that cooks lentil soup in just three
minutes once you get up to full temperature. As amazing as that sounds, it
actually worked great.

I didn't believe, however, that turnips would cook all the way through in a
sautee, or in a three minute pressure cooker session. Plus I wanted to get
any bitterness out of them.

I use turnip as a low-glycemic substitute for potatoes, and it is great in
that application. It has a similar texture and a glycemic index of only 2!

--
W