Continuing the discussion around having an awesome magical kitchen toy that turns boring veggies into fun-time noodles, here are some additional notes around making carrot noodles and turnip noodles. I use the Paderno spiral veggie noodle maker to create this tasty treat.
Unlike the summer squash used in the last example, which is very soft/delicate/flavorless to begin with, these guys needed a little extra prep (although you CAN eat them raw if you like crunch and don’t mind raw turnip) to create the turnip and carrot noodles.
I hate the taste of raw turnip. It’s bitter and icky.
Therefore, after making your turnip noodles, soak them in a bowl of cold, salted water for at least 20 minutes. This will remove the icky turnip taste. You do not need to do this for the carrot noodles.
Also, for root veggies, make sure to peel them before noodling. I don’t bother peeling the zucchini/summer squash but I did peel the carrots/turnips.
Here is an action video of me turning an icky turnip (sigh @ me for saying radish) and turning it into awesome noodles:
While soaking your noodles, bring some water to a boil. Drain the water and boil the noodles for about 3 – 4 minutes until you get the texture you want (which can range from al dente to very soft). Test just like you would when boiling pasta for your desired consistency.
I served it with my beloved pumpkin sauce and twas delicious. My mom (who does NOT eat low carb) loved it, too. The carrot gave it a little bit of sweetness and there was no icky turnip taste.