View Full Version : How do you "rice" turnips?
05-09-2008, 02:20 PM
Newbie here, 63 days high raw and feeling amazing. How do you "rice" turnips?
05-09-2008, 02:31 PM
Anyway, the point is about ricing. How is it done? Thanks! :)
05-09-2008, 03:03 PM
I've never heard of ricing parsnips....now I have a ricer that you use for cooked potatoes and cooked turnips & parsnips would go through it but nothing raw would. Good Luck.
05-09-2008, 03:09 PM
I made rice this week
Cauliflower or parsnip, turnip..any root veggie you like!!
Either food process into rice sized bits or grate.. depends if your feeling lazy or not!(or hungry and in a hurry!):D
05-09-2008, 05:16 PM
Thanks so much! I get it. It's the shape that you cut it in. Food processor sounds like the way to go. Thanks!
05-09-2008, 05:31 PM
I hated turnips "riced". They were very sharp and bitter. I like parsnips, sweet potatoes, or cauliflower. Try a small one first and see if you like it. Maybe when you break down the fibers (by processing) it makes the flavor stronger, because they taste fine thinly sliced.
Sugar Snap Pea
05-09-2008, 08:41 PM
I riced one of those huge daikon radishes w the intention of making rice for sushi. I chopped it fine in the food processor. It had a very strong flavor (combo spicy/hot/radish) Not how I wanted my sushi rice to taste! I put it in a strainer, and repeatedly soaked it, changing out the water several times. It finally became bearable, though it still tasted stronger than I would have liked. I would not use daikon for this again! But back to your original question, go w the food processor, it did the job!
05-09-2008, 10:48 PM
I prefer jicama rice to turnip or parsnip. It just has a milder flavor. I put it in the food processor. You can spread on the dehydrator for an hour or so, or squeeze the excess moisture thru a nut milk bag. Its really good in recipes.
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