Easy Turkey Taco Celeriac Pasta
Try this Easy Turkey Taco Celeriac Pasta recipe, or contribute your own.
Try this Easy Turkey Taco Celeriac Pasta recipe, or contribute your own.
- salt to taste
- salt and pepper to taste
- 1 tsp chili powder
- 1/2 ablespoon extra virgin olive oil
- 1 14.5 oz can diced tomatoes drained
- 1 garlic clove finely minced
- 1/2 sp onion powder
- 1 large celeriac
- 1/2 up diced white onion
- 1/2 iced red bell pepper
- 1/2 alapeno, seeded diced
- 1/2 ound lean ground turkey meat
- 1/2 up quartered olives
- 1/2 cup chicken broth low sodium
- 1/2 up organic cheddar cheese
- 1 tablespoon minced cilantro to garnish
- 1/2 vocado, sliced into strips
- for the taco spices:
- 1/4 sp cayenne pepper
- 1/4 sp garlic powder
- 1/2 sp paprika
- 1/2 sp smoked paprika
- 1/4 sp cumin
- 1/4 sp oregano
- Carbohydrate 0.237624583333333 g
- Cholesterol 153.333333333333 mg
- Fat 30.8620683333333 g
- Fiber 0.14878333662947 g
- Protein 38.0802370833333 g
- Saturated Fat 8.82435480555556 g
- Serving Size 1 1 Serving (208g)
- Sodium 1334.79755208333 mg
- Sugar 0.0888412467038631 g
- Trans Fat 2.62895368055556 g
- Calories 441 calories
Step-by-step
- Bring a large saucepan filled halfway with water to a boil.
- While waiting for water to boil, peel and spiralize the celeriac, using Blade B. Trim the noodles.
- Once boiling, add in the celeriac noodles and cook for 2-3 minutes or until al dente. Drain and set aside.
- Place a large skillet over medium heat and add in the olive oil. Once oil heats, add in the garlic, onions, bell pepper, and jalapenos, cooking for 3-5 minutes or until onions turn translucent. Then, push the mixture to the side of the pan and add in the ground turkey.
- Cook the turkey until it’s completely browned, about 5-7 minutes. Then, mix veggies and turkey together in the skillet and season with taco spices and salt and pepper. Add in the tomatoes, olives and stir for 1 minute. Then, add in the chicken broth and cook for 5 minutes or until most of the broth reduces.
- Stir in the cheddar cheese and keep stirring until cheese melts. Remove from heat. Divide to celeriac into two bowls and top with equal amounts of the sauce. Garnish with cilantro and serve with avocado slices.
Mastering the Celeriac Root Noodles
Standard wheat pasta relies on gluten development for chew, but root vegetables demand strict thermal control. Peel the thick exterior skin completely until no fibrous brown patches remain, because residual skin introduces bitterness and a woody texture. Spiralize the flesh into uniform strands and boil them for precisely two to three minutes. Overboiling turns celeriac into mush rather than al dente ribbons. Plunge the drained noodles into ice water immediately if you plan to hold them, halting residual cooking and preserving structural integrity.Building the Aromatic Foundation
Traditional taco fillings rely heavily on ground beef and heavy corn or wheat tortillas. Substituting lean ground turkey changes the fat profile significantly, requiring extra virgin olive oil in the skillet to prevent sticking during the initial five-minute browning phase. Sautéing the finely minced garlic, diced white onions, red bell peppers, and seeded jalapenos together until the onions turn translucent releases water-soluble compounds that bind with the oil. Pushing these aromatics to the side of the skillet concentrates direct heat onto the metal surface, allowing the poultry proteins to brown properly without steaming.Balancing Acid and Dairy
Combining low-sodium chicken broth, drained diced tomatoes, and spices creates a concentrated pan sauce that reduces in roughly five minutes. Tomatoes supply glutamic acid, while cheddar cheese introduces casein and milk fats that coat the tongue and temper the sharp heat of cayenne pepper and chili powder. Stirring the cheese off the heat prevents the milk solids from breaking and separating into an oily film. Fresh cilantro and sliced avocado provide contrasting textures against the soft cheese sauce and tender root noodles.
