I love spiralized turnip. It photographs quite nicely and if you leave the skin on, you will get a pop of lavender on every noodle!
Show me the Turnip recipes!! #turnipforwhat
What You Can Expect
- Long, crunch noodles that hold their shape
- Slightly spicey, parallels with the flavor of of daikon radish
- Potent root vegetable flavor
- Cut ends off
- Peel or leave skin on
- Recommended blade: 3mm or 6mm
- Eat raw
- Saute on medium heat, 4-7 minutes.
- Bake at 400 for 12-15 minutes
- Steam for 2 minutes (less durable noodles)
- Boil for 2-3 minutes (less durable noodles)
- Best applications: noodle or rice dishes, salads, sides, soups
- 3 small turnips = 2 cups raw spiralized turnip
- 1 large turnip = 4 cups raw spiralized turnip
- Store in air-tight container for up to 5 days
- Spray or mister with water to prevent from drying out.
- Will regain its moisture when sauteed (surprisingly well!)
- Can be frozen
- Low-priced grocery store in Toronto: 3 turnips – $1.50 at 2.84/kg
- Wide range in price based on size and retailer.