Comments on: Winter Tomato-Fennel Turnip Noodles with Roasted Petit Green Beans

By: Matt S.

Matt S. — Thu, 22 Oct 2015 03:14:17 +0000

Great recipe. the Sauce was a nice, lighter tomatoe sauce and the fennel played great.

The one thing about this recipe that is drastically incorrect is the time it takes to cook the turnip noodles in the sauce. 5-7 minutes an they are still definatly a turnip. I had to nuke them (which as terrible as it seems is great for root veggies) for 25+ minutes to get them to still slightly to firm al dente consistency.

The french beans were great on top and served as a sweet and salty counterpoint to the light fennel tomato sauce.

Will definatly make again, but using a different method to cook the turnip noodles.

By: Alissandra Maffucci

Alissandra Maffucci — Tue, 04 Mar 2014 18:35:05 +0000

In reply to Charlotte Wilson. Great question! My blog is called "inspiralized" because everything I make is made with a spiralizer, a kitchen countertop tool that turns veggies into noodles. You can find more about this on my About page or go to "How to Spiralize." Hope this helps!

By: Alissandra Maffucci

Alissandra Maffucci — Tue, 04 Mar 2014 18:32:45 +0000

In reply to Amanda. The turnips are spiralized, Amanda!

By: Joanne

Joanne — Tue, 04 Mar 2014 12:36:45 +0000

I normally don’t like fennel either (or sambuca) but if you PROMISE that it will not make this sauce taste like licorice exploded in it, then I must try it!!

By: keljanke

keljanke — Tue, 04 Mar 2014 03:10:42 +0000

Such a unique recipe!! Love all the fresh ingredients. Never have had turnip pasta…awesome alternative 🙂

By: Amanda

Amanda — Mon, 03 Mar 2014 19:33:07 +0000

Wait. I’m confused what you spiralized, since the pictures are all of chopping?

By: Charlotte Wilson

Charlotte Wilson — Mon, 03 Mar 2014 15:59:23 +0000

I am curious where the spiralizing comes in. How do you use the machine? Is that how you make the noodles? Confused in Georgia.

charlotte