- Saute Turnip, Red Pepper, MushroomAt most by far of the huge event get-togethers on my life partner’s side of the family, we for the most part have turnip beat with dim shaded sugar, so didn’t recognize what it would have a flavor like without any other person. I finished an expedient google look for on changed ways to deal with cook turnip, and kept running with sauteing. I’m upbeat I did, in light of the way this was to an incredible degree heavenly. In addition, it made the house smell dumbfounding, in spite of the way that anything that uses onions and garlic together constantly smells so wonderful. I moreover found that the greens associated with the kid turnips are overflowing with enhancements. I’ll be cautious for these next time and will make a fresh serving of blended greens with them.
Saute Turnip, Red Pepper, Mushroom
Makes 2 servingsIngredients
1 medium turnip, stripped, chop down the center, cut again and after that cubed
10-15 mushrooms (I used cremini), washed and cut
1/2 broad onion, diced
1 red pepper, diced
sprinkle of new or hardened parsley (I used cemented as didn’t have new)
2 garlic cloves
freshly ground dull pepper and red
pieces to taste
Whole wheat spaghetti, cooked by package.
1 tsp extra virgin olive oil
Whenever warm, incorporate the turnip and season carefully with salt, dim pepper and
flakes. Let cook a few minutes.
Warmth a pot of water to the point of bubbling, incorporate spaghetti, cook as indicated by package.
Add whatever is left of the fixings beside the parsley and spaghetti. Turn the temperature down to medium-low, barely cover and let cook for around 20-30 minutes until the moment that the turnip is fragile and should be extremely juicy. When there is …
around 5 minutes left, incorporate the parsley. Stir unexpectedly and you may need to incorporate more water in case everything vanishes.
Server over the cooked spaghetti. Enjoy!