About a month ago, Michelle Obama responded hilariously to a question in an #AsktheFirstLady segment. The question was, “How many calories do you burn every time you ‘turn up’?!”
Well, here it is:
I mean, I try to avoid politics on this blog because it’s a friendly, casual environment, but dang- how cool is Michelle Obama?! I don’t care what you think about the President, but Michelle is one cool lady. Err, First Lady.
Regardless, I’m still laughing watching her Vine and I love that she’s holding a turnip, becauuuuuuse that is the perfect sized turnip for today’s recipe!
If that’s not a fantastic segue, I don’t know what is!
I love spiralizing turnips – as long as you have a fresh, ripe turnip, they are so easy to spiralize and they are a cinch to cook. The simple flavors of garlic and olive oil marry well with the goat cheese, as its softness melts into a luxurious velvet sauce.
The toasted pine nuts add depth and crunch to this savory bowl of spiralized veggies and the butternut squash add a slight sweetness, beautiful color and of course, added nutrients and heartiness.
I’m sure Michelle Obama would be proud of this recipe. Maybe someone can send it to her?
If you’re vegan, Paleo or dairy-free, simply leave out the goat cheese – it still tastes bomb with those basic garlic/oil flavors. Maybe add some sauteed mashed avocado for creaminess, if you’re feeling fancy.
Have you tried making recipes with turnips yet?