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:
covered percent of daily need
