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

"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

On Tue, 05 Apr 2016 21:46:43 -0400, Brooklyn1
> wrote:

snip
>
>I like raw turnips I especially like raw rutabagas... very good
>crudites for dips.
>
Makes a good sandwich with bread and butter.
Janet US

Janet B wrote:
>Brooklyn1 wrote:
>
>>I like raw turnips I especially like raw rutabagas... very good
>>crudites for dips.
>>
>Makes a good sandwich with bread and butter.
>Janet US

Yes, dark crusty bread with cold butter. My mother liked black radish
sandwiches, she said it was a Depression food.
http://www.recipetips.com/glossary-t...ack-radish.asp