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.
Overcooking root vegetable noodles until they turn into a watery puree is the single most common error made when preparing low-carbohydrate pasta substitutes. Turnips possess high water content encased in dense cellular walls that collapse rapidly when subjected to prolonged heat. Raw turnips contain roughly ninety-two percent water by weight, meaning thermal processing requires strict timing to prevent structural failure. Cooking the noodles in a separate batch from the aromatics ensures that excess moisture evaporates rather than pooling in the pan and steaming the vegetables into mush. Utilizing a large skillet over medium heat allows the remaining 1.5 tablespoons of extra virgin olive oil to maintain a consistent temperature while the turnip strands cook for five to seven minutes until reaching an al dente bite. Sweat the 2 cups of sliced baby portobello mushrooms and 1 cup of leeks separately for three to five minutes first, allowing their inherent liquids to release and reduce entirely before combining elements. When storing leftovers, keep the cooked noodles and aromatics in an airtight container in the refrigerator for up to two days, though freezing is discouraged because thawing breaks down the cellular matrix and creates an unpalatable, soggy texture upon reheating.
