Garlic Mushroom and Leek Turnip Noodles
Try this Garlic Mushroom and Leek Turnip Noodles recipe, or contribute your own.
Try this Garlic Mushroom and Leek Turnip Noodles recipe, or contribute your own.
- salt and pepper to taste
- 2 garlic cloves minced
- 1 pinch red pepper flakes
- 1.5 tablespoon extra virgin olive oil
- 1/4 up diced sweet onions
- 1 cup sliced leeks
- 2 cups sliced baby portobello mushrooms (or button mushro
- 2 medium turnips peeled blade c, noodles trimmed
- 1 tablespoon chopped parsley + more to garnish (optional)
- 1/4 up grated or shaved parmesan cheese to garnish
- Carbohydrate 16.1260920410481 g
- Cholesterol 0 mg
- Fat 5.18377910734418 g
- Fiber 3.37973608843476 g
- Protein 2.11031453845997 g
- Saturated Fat 0.715195614935844 g
- Serving Size 1 1 Serving (187g)
- Sodium 136.371480767559 mg
- Sugar 12.7463559526134 g
- Trans Fat 0.226478968455395 g
- Calories 113 calories
Step-by-step
- Place a large skillet over medium heat and add in ½ tablespoon of the olive oil. Once oil heats, add the onions, garlic and red pepper flakes. Let cook for 2 minutes or until onions begin to soften.
- Add in the leeks and mushrooms and cook for 3-5 minutes or until mushrooms begin to wilt. Transfer the veggies to a plate and set aside. Then, add in the rest of the olive oil and then the turnip noodles. Season with salt and pepper and cook for 5-7 minutes or until turnip noodles are al dente or cooked to your preference. When done, add in the mushrooms and leek mixture, parsley and toss to combine.
- Divide the pasta into bowls and top with parmesan cheese and garnish with parsley, if desired.
Earthy portobello mushrooms and sweet, translucent leeks release a savory aroma that fills the kitchen as they brown in extra virgin olive oil. Root vegetables like turnips contain high water concentrations that present a distinct culinary hurdle, making moisture management the single factor determining whether the dish succeeds or turns out waterlogged. Sweating the alliums and mushrooms first in a hot skillet allows excess moisture to evaporate rapidly without overcrowding the pan. When cooking root vegetable noodles, maintaining medium heat prevents the exterior from burning before the interior reaches an al dente texture at the seven-minute mark. Turnips naturally hold more moisture than traditional grain pastas, meaning salting should occur right as the noodles hit the pan to draw out excess liquid early. Letting the sliced leeks and mushrooms mingle with the red pepper flakes for precisely five minutes builds foundational depth before the delicate root strands enter the skillet. Freezing cooked turnip noodles is strongly discouraged because thawing breaks down their cellular walls and creates a soggy, unpalatable texture upon reheating. Storing leftover components in an airtight container for up to two days works well only if the noodles and vegetable mixture are kept dry.
