You see, this is a winter pasta made of turnip noodles and a tomato-fennel sauce. But, it’s also got roasted petit green beans. Altogether, that’s a Winter Tomato-Fennel Turnip Noodle Pasta (with Roasted Petit Green Beans, of course).
A turnip is a root vegetable. Now that it’s winter, they’re much bigger and therefore, much easier to spiralize. I’ve been spiralizing them and tasting them, but hadn’t exactly found the perfect sauce to counteract their bitterness just yet. Until now, of course.
Readers, meet my simple tomato-fennel sauce. Tomato-fennel sauce, meet my readers. Fennel really enhance the flavors of the tomatoes here and makes up for the lack of fresh summertime tomatoes. Hence, a winter pasta.
Truth be told, I’ve never liked fennel. I’ve tried, I really have. I’ve just always found it too, well, much. The fennel would overtake the whole dish.
This is very curious, because my favorite alcoholic drink is sambuca, which has that licorice smell that fennel does. People usually look at me funny when I order sambuca after dinner!
But, with this pasta, I’m loving fennel!
Anyway, this pasta is packed with nutrients, veggies and flavor. Turnips complement the strong fennel taste perfectly.
Let’s not forget the roasted green beans- they cute, they’re light, they’re flavorful and they’re green! They’re not in peak season during the winter, but roasting them gives them that warmness and fragrance indicative of wintertime.
Okay, I’ll stop bragging about this recipe. But first, let’s go through how to prepare your fennel.
First, slice off the celery-like stems of the fennel, separating the bulb from the stalks.
Second, cut off about 1/2 inch to an inch of the bottom of the bulb.
Third, slice the bulb in half.
Fourth, cut vertically into “slices”.
Now that you have your slices, dice them! But what about the leftovers? First off, save the greens from the stalks to use as the garnish or save in the refrigerator to use later as fresh herbs.
Now, let’s get to that recipe!
Have you tried turnips yet?