Comments on: Spiralized Mushroom Turnip Risotto with Dijon-Honey Salmon

By: Lisa H

Lisa H — Tue, 31 May 2016 23:19:49 +0000

This is the BEST way ever to prepare turnips! Even my 12 year old asked for seconds.
Thank you!

By: Ann G

Ann G — Mon, 11 Apr 2016 22:43:10 +0000

Hi Ali! Question on what I may use to sub in for the parm cheese (that is Whole30 compliant)? I really want to make this (and have all the ingredients as my kids wanted to get turnips at the store) but am currently doing a Whole30. Thanks!

By: Vicky

Vicky — Wed, 16 Mar 2016 10:26:42 +0000

I made this last night and it was delicious! Surprisingly so (I am just starting out down the lower refined carbs route) – even my husband, a confirmed meat and potato man – said it was really good. The salmon was fantastic (I’m in the UK and baked it at 200C in a fan oven) will definitely be making it again. For the risotto I added a few teaspoons of creme fraiche at the end just before the parmesan which made it just that bit creamier.

Next time I might also add some of the dried porcini mushrooms I have – just didn’t have time to soak them this time, but I think they’d just enhance the lovely mushroomy flavour.

By: Jenilee

Jenilee — Sat, 20 Feb 2016 15:28:40 +0000

This risotto is FANTASTIC! I bought two turnips without having a plan, but knew it would be something from your site. Wow!

By: Stephanie

Stephanie — Fri, 29 Jan 2016 18:00:28 +0000

VERY good! Hard to time the salmon and the risotto being done at the same time the way the recipe is written. Would be helpful if the steps for the salmon were woven into the steps for the risotto so the timing could be more in sync. Also, when I put the nutritionals into my calorie tracker (MyFitnessPal) it gave me an error saying the macros don’t add up to the calories listed. Just thought I’d let you know so you could check it.

By: Janet T.

Janet T. — Tue, 12 Jan 2016 02:51:27 +0000

I made this tonight and it was really delicious. The Risotto was amazing! Just as you said, any turnip bitterness is gone and it’s savory and wonderful. I’m be making it often.

By: Stacey

Stacey — Thu, 07 Jan 2016 16:47:04 +0000

This is my new favorite spiralizer recipe!!! LOVE IT!

By: Ali Maffucci

Ali Maffucci — Tue, 17 Nov 2015 20:31:46 +0000

In reply to Jan Ashworth. Jan, you will be receiving an email soon if you signed up for it! And thanks for the great feedback!

By: Ali Maffucci

Ali Maffucci — Tue, 17 Nov 2015 20:31:18 +0000

In reply to Jessica. Jessica, you can try chicken here too!

By: Ali Maffucci

Ali Maffucci — Tue, 17 Nov 2015 20:31:00 +0000

In reply to April.

You can use a blender, but only blend for a few seconds. It may over-pulse the noodles and they will be more “grated.” I highly recommend a food processor, aside from the Inspiralizer, it’s the most-used kitchen tool in my kitchen! It’s a great investment and the one I use is only $30! http://astore.amazon.com/inspiralized-20/detail/B00004Y2MX (affiliate link).

By: April

April — Tue, 17 Nov 2015 17:36:41 +0000

Hi Ali – I am an extremely inexperienced cooker…especially with fresh ingredients. Still learning! My question is regarding the turnip “rice.” If I don’t have a food processor, only a blender…can you use a blender and have the same results or is there another alternative to a food processor? Thank you so much!

By: Jessica

Jessica — Tue, 17 Nov 2015 16:30:15 +0000

Hi Ali – This recipe looks amazing! I love salmon, but my fiance isn’t a fan (unfortunately). Is there another fish you could recommend that would work well with dijon? I’m new to cooking and still unsure about mixing/matching ingredients. Thank you!

By: Jan Ashworth

Jan Ashworth — Tue, 17 Nov 2015 16:08:37 +0000

Last night I made your Paleo Chicken Piccata with Butternut Squash noodles and it was a hit. Even better, was that I realized I could use this recipe to lighten up my tuna piccatta that I always feel guilty when I eat it. Thanks X 2. Last week I made your Pumpkin-Sage Alfredo Carrot Pasta with Crispy Pancetta and my husband really loved it. I served it with sweet potatoe as I never see carrots large enough to spiralize. Love your recipes and my inspiralizer! What happened with your Ambasador Program?

By: Ali Maffucci

Ali Maffucci — Tue, 17 Nov 2015 13:08:52 +0000

In reply to Ksenia @ At the Immigrant’s Table.

Thank you for the kind words – and I’m glad you like the videos!

By: Ksenia @ At the Immigrant's Table

Ksenia @ At the Immigrant's Table — Tue, 17 Nov 2015 12:48:40 +0000

Brilliant! I am always looking for more ways to eat turnips, and this is perfect. I’ve also been binging on your videos – just saying, they’re pretty sweet.