Winter Tomato-Fennel Turnip Noodles with Roasted Petit Green Beans
- 1 cup petit french green beans ends trimmed off
- olive oil to drizzle
- salt and pepper to taste
- 3 garlic cloves minced
- 1/4 tsp red pepper flakes
- 1 cup diced white onion
- 1 fennel bulb diced
- 2 14oz cans diced tomatoes
- 2 tsp dried oregano flakes
- 1/2 cup vegetable broth low-sodium
- 3 large turnips Blade C
- 1 tbsp fennel herbs
- 2 tbsp grated pecorino romano cheese optional, to garnish
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!