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Winter Tomato-Fennel Turnip Noodles with Roasted Petit Green Beans

Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 3 -4


  • 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!