Turnips for flavor in Ina Garten's Warm French Lentils
This recipe calls for a turnip to be simmered with the lentils and then discarded. I love this recipe but tried another very similar recipe without the turnip. Not as good.
Can anyone tell me HOW the turnip affects flavor? Is it similar to the recommendation for adding a bit of cayenne pepper instead of salt to, say, soup, enhance the saltiness?