Lemon and pasta
#42900 - 02/03/04 05:48 PM
|
|
|
sugar
Reged: 02/08/03
Posts: 223
Loc: Calistoga, CA
|
|
|
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.
-------------------- A Safe Place
Print
Remind Me
Notify Moderator
|
|
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).
Print
Remind Me
Notify Moderator
|
|
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
Print
Remind Me
Notify Moderator
|
|
So you make them like mashed potatoes then? I assume your boiling them??
-------------------- A Safe Place
Print
Remind Me
Notify Moderator
|
|
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.
-------------------- A Safe Place
Print
Remind Me
Notify Moderator
|
|
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
--------------------
Print
Remind Me
Notify Moderator
|