Spiralized Turnip

SPIRALIZED TURNIP9

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

SPIRALIZED TURNIP COMPARISON

Preparation

  • Cut ends off
  • Peel or leave skin on
  • Recommended blade: 3mm or 6mm

Cooking

  • 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

Yield

  • 3 small turnips = 2 cups raw spiralized turnip
  • 1 large turnip = 4 cups raw spiralized turnip 

Storage

  • 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

Price:

  • Low-priced grocery store in Toronto: 3 turnips – $1.50 at 2.84/kg
  • Wide range in price based on size and retailer.

Show me the Spiralized Turnip recipes!! #turnipforwhat

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