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**Doug Freyburger** · January 19th, 2010, 07:56 PM posted to alt.support.diet.low-carb

wrote:
Patricia Martin Steward wrote:

Did you use the white turnips with purple near the stem?

Yes, the ones that have some purple on the skin. I've also used them
to make faux corn beef hash, which worked OK too. And I routinely
put them in a variety of soups, like turkey vegetable. Once they are
cooked they become remarkably mild.

Also to improve the feed of your high carbers - I like to mix one part
white turnip to six parts of potatoes in the boil and then mash them
together. Everyone seems to like them better than plain mashed potatoes
when that dilute. Little enough turnip that the dominate flavour
remains potato and the turnips become an enhancer.

In salads I like to use very thin strips of turnip raw. Get it as thin
as strings and it becomes light. Think of the thin strings of daikon
radish that comes with so many Japanese dishes.