Winter Tomato-Fennel Turnip Noodles with Roasted Petit Green Beans

Winter Tomato-Fennel Turnip Noodles with Roasted Petit Green Beans could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. This side dish has 282 calories, 7g of protein, and 16g of fat per serving. This recipe serves 3 and costs $1.61 per serving. A mixture of turnips, olive oil, green beans, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 40 minutes. 141 person have made this recipe and would make it again. Winter will be even more special with this recipe. It is brought to you by Inspiralized. With a spoonacular score of 95%, this dish is excellent. Try Collard Green, Squash, Fennel and Turnip Soup, Tomato Zucchini Noodles with Shrimp, Roasted Artichokes and Cannellini Beans & Big News for Inspiralized, and Roasted Fingerling And Tomato Salad With Green Beans And Arugula for similar recipes.

Servings: 3

Preparation duration: 15 minutes

Cooking duration: 25 minutes

 

Ingredients:

2 (14oz) cans diced tomatoes

1 fennel bulb, diced

3 garlic cloves, minced

1 tbsp fennel herbs

olive oil, to drizzle

2 tsp dried oregano flakes

2 tbsp grated pecorino romano cheese (optional, to garnish)

1 cup petit french green beans, ends trimmed off

1/4 tsp red pepper flakes

salt and pepper, to taste

3 large turnips, Blade C

1/2 cup vegetable broth, low-sodium

1 cup diced white onion

Equipment:

oven

baking pan

food processor

frying pan

bowl

Cooking instruction summary:

Preheat the oven to 400 degrees. Place the green beans in a baking tray and drizzle with olive oil. Season with salt and pepper and roast for 15-20 minutes, tossing halfway through. When done, set aside.Place the olive oil in a large skillet over medium heat and then add in the garlic and red pepper flakes. Cook for 30 seconds and add in the onion and fennel. Cook for about 4 minutes and then add in the tomatoes. Season with oregano and let simmer until liquid is mostly reduced.Once reduced, add the sauce-fennel mixture into a food processor and pulse until pureed.Add the mixture back into the skillet and add in the vegetable broth. Stir to combine and then add in the turnip noodles.Cover the skillet and cook for 5-7 minutes, uncovering and stirring occasionally, until turnip noodles are cooked fully. When done, plate into bowls and top with cooked green beans. Garnish with fennel herbs and optional cheese. Enjoy!

 

Step by step:


1. Preheat the oven to 400 degrees.

2. Place the green beans in a baking tray and drizzle with olive oil. Season with salt and pepper and roast for 15-20 minutes, tossing halfway through. When done, set aside.

3. Place the olive oil in a large skillet over medium heat and then add in the garlic and red pepper flakes. Cook for 30 seconds and add in the onion and fennel. Cook for about 4 minutes and then add in the tomatoes. Season with oregano and let simmer until liquid is mostly reduced.Once reduced, add the sauce-fennel mixture into a food processor and pulse until pureed.

4. Add the mixture back into the skillet and add in the vegetable broth. Stir to combine and then add in the turnip noodles.Cover the skillet and cook for 5-7 minutes, uncovering and stirring occasionally, until turnip noodles are cooked fully. When done, plate into bowls and top with cooked green beans.

5. Garnish with fennel herbs and optional cheese. Enjoy!


Nutrition Information:

Quickview
298k Calories
7g Protein
15g Total Fat
37g Carbs
45% Health Score
Limit These
Calories
298k
15%

Fat
15g
24%

  Saturated Fat
2g
16%

Carbohydrates
37g
13%

  Sugar
17g
19%

Cholesterol
3mg
1%

Sodium
940mg
41%

Get Enough Of These
Protein
7g
15%

Vitamin C
82mg
100%

Manganese
0.86mg
43%

Fiber
10g
43%

Potassium
1358mg
39%

Vitamin K
34µg
33%

Vitamin B6
0.66mg
33%

Vitamin E
4mg
28%

Iron
4mg
26%

Calcium
257mg
26%

Folate
95µg
24%

Copper
0.46mg
23%

Magnesium
82mg
21%

Phosphorus
200mg
20%

Vitamin A
937IU
19%

Vitamin B3
3mg
18%

Vitamin B2
0.3mg
18%

Vitamin B1
0.26mg
18%

Vitamin B5
1mg
11%

Zinc
1mg
9%

Selenium
3µg
5%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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