Se­same Turnip Noo­dles

with Broc­coli & Mush­rooms

Clean Eating - - RECIPES -

SERVES 4. HANDS-ON TIME: 30 MIN­UTES. TO­TAL TIME: 40 MIN­UTES.

Al­mond but­ter adds creami­ness to this Asian-style sauce. Most spi­ral mak­ers have a blade to make fet­tucine-shaped noo­dles, but you can use stan­dard spaghetti-shaped noo­dles if you don’t have one.

5 oz shi­itake mush­rooms, sliced

1 large head broc­coli, cut into bite-size flo­rets, stems peeled and sliced

5 tbsp av­o­cado oil, di­vided

1 tsp sea salt, di­vided (TRY: PRI Pa­cific Nat­u­ral Sea Salt Fine)

1/4 tsp ground black pep­per

2 lb turnips, peeled

4 green onions, sliced, white/light green and dark green parts di­vided

¾ cup low-sodium veg­etable or chicken broth, or more if needed

½ cup creamy, unsweet­ened al­mond but­ter

3 tbsp co­conut aminos

1 tbsp ap­ple cider vine­gar

1–2 tsp hot sauce, op­tional 2 tbsp toasted se­same oil

1. Pre­heat oven to 375ºF. Place 2 large bak­ing sheets in oven. In a large bowl, toss mush­rooms, broc­coli, 3 tbsp av­o­cado oil, ½ tsp salt and pep­per. Spread on sheets and roast un­til veg­eta­bles are lightly roasted, stir­ring once or twice, 30 to 35 min­utes.

2. Mean­while, se­cure turnips in a spi­ral­izer us­ing the fet­tuc­cini blade and turn crank to cre­ate noo­dles, ac­cord­ing to man­u­fac­turer’s direc­tions. In a large skil­let on medium-high, heat 1 tbsp av­o­cado oil. Add noo­dles, sea­son with re­main­ing ½ tsp salt and cook for 2 min­utes. Add ¼ cup wa­ter, let­ting it cook off while gen­tly toss­ing noo­dles with tongs, un­til soft­ened, 6 to 8 min­utes. Trans­fer to a colan­der.

3. In same skil­let, heat re­main­ing 1 tbsp av­o­cado oil; re­duce heat to medium. Add white/light green parts of onions and cook, stir­ring, un­til ten­der, 2 to 3 min­utes. Re­duce heat to medium-low and add broth, al­mond but­ter, co­conut aminos, vine­gar and hot sauce (if us­ing). Stir briskly un­til well com­bined and warmed. Re­move from heat. Stir in more broth to thin, if nec­es­sary. Stir in se­same oil. Add turnip noo­dles back to skil­let and gen­tly toss to coat. Di­vide among bowls, top with broc­coli mix­ture and gar­nish with dark parts of green onions.

PER SERV­ING (1/4 of recipe): Calo­ries: 528, To­tal Fat: 43 g, Sat. Fat: 4 g, Mo­noun­sat­u­rated Fat: 26 g, Polyun­sat­u­rated Fat: 10 g, Carbs: 31 g, Fiber: 11 g, Sug­ars: 14 g, Protein: 12 g, Sodium: 631 mg, Choles­terol: 0 mg

SWAP THE TURNIP NOO­DLES FOR:• Car­rot noo­dles• Sweet potato noo­dles• Zuc­chini noo­dles

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