Turnip Pasta - A Vegan, Low Carb Recipe6:00:00 AM
I've always been interested in introducing new veggies to my family and serving them in new ways. So when I was contacted by Tuttorosso to try to incorporate veggies in creative ways, I was on board. The vegetable I decided to try: turnips. (Just so you know, I wasn't paid for my opinion--I just got a couple of cans of tomatoes to experiment with--and Tuttorosso is a brand I cook with already). I've been interesting in trying noodles made out of vegetables for a time, but honestly, it sounds like a lot of work to use my vegetable peeler to make noodles. And you know, I was right. I made this dish with my vegetable peeler...and it took a long time. I think that if you have a tool specifically for making "noodles"--like a mandoline or the new inspiralizer--would make things a lot easier--but this recipe is totally doable with a vegetable peeler--it just takes longer!
This recipe was based on one at the Inspiralize Spring website:
4 medium turnips
2 tbsp olive oil
1 teaspoon dried oregano
1 tablespoon onion & garlic seasoning
1/4 teaspoon red pepper flakes
28 oz crushed tomatoes with basil
Peel your turnips. Using a vegetable peeler (or a more specialized tool), make flat "noodles" with the turnips.
Heat your oil over medium heat. Add the spices and cook them for 2 minutes. Add the turnip noodles and cook for about 5 minutes. Add crushed tomatoes and simmer for 15-20 minutes more.
And the verdict? I liked it, but the turnip flavor was a little too sharp for the kids. I think this recipe is one we can try again, but perhaps with other flavors that could counteract the turnips--maybe some sweet peppers to sweeten things up. I liked it--but my kids took that sharp taste as "spicy."
If you're interested in more recipes like this one, check out Inspiralize Spring!