Lemon and pasta
#42900 - 02/03/04 05:48 PM
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sugar
Reged: 02/08/03
Posts: 223
Loc: Calistoga, CA
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I just discovered something great. I cooked
some Gnocchi and for the sauce I just used a
tad bit of low fat butter with onion powder,
garlic powder, salt, and pepper and a dash of
lemon. The lemon made it taste so good. I
tried this mixture again on pasta and it was
great. Something about the lemon brings all
the flavors together unlike when I add the
same things without the lemon. I didn't even
need or want any cheese on it because it was
so good. For now on all my pastas and rices
are going to have lemon in them.
Oh, I even ate broccoli for the first time in
months (cooked very well and mashed) and it
didn't bother me because I had the wonderful
soluble pasta.
I have one question not pertaining to pasta.
I read somewhere (I think on this board) that
turnips are a soluble fiber. How do you cook
them? Eating them raw is nice but burpy.
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Rutabagas and Turnips can be cooked just like potatoes. I dice them, cook them till soft(longer than potatoes), add some rice milk and spray butter, salt, pepper and mix it all with a mixer (or you can mash).
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I also cook carrots and turnips together and mash together. Ususally have this at christmas or thanksgiving.My mom did this all the time. Sue
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So you make them like mashed potatoes then? I assume
your boiling them??
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I usually cook my vegetables in one of those steamer
things you put in a pot. Can I cook them this way?
It sounds like it might be good.
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I LOVE root veggies, especially rutabagas, (not that big on turnips) but both are bitter, so if I boil them I keep dumping the water a few times during the cooking time to lessen the bitterness. In the last boiling I add a little bit of sugar, not much. If I'm going to mash them, say using just ruta's I add a white potato. You still get the nice flavor but it's milder without the bitterness.
Your idea of steaming them is great, no need to keep changing water like I do. Think I'll do that next time...BTW, those 2 take forever to cook so be patient!!
Ever try parsnips.....? yum 
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