Whole turnip and pasta recipe with vegan option

Have recently joined the FIG and each week I am able to get fresh locally produced organic/bio dynamic/chemical free fruit, vegetables, with other items often available such as bread, honey, plants and other goodies.

But as many of the vegetables are not the staple usually found in the local fruit shop, the question often is -

What is that thing and what do you do with it?

Turnips have been plentiful, so I have been cooking them as chips instead of potatoes but last week made some pasta with the sliced turnip chips and the sliced turnip tops. I am not a fan of the pasta as some may know especially when going to a restaurant and the only vegetarian/vegan option is the pasta. The exit door is often the best move.

Anyway the whole turnip pasta was yumm, so I thought I would share my modified recipe:

THE INGREDIENTS:

· Coconut oil (butter for non vegan)

· Turnip base washed

· Turnip tops washed

· Onion

· Garlic

· Garlic chives (optional)

· Lemon juice @30ml

· Pasta I used twirls

· Salt and pepper to taste

· Fresh cream (coconut cream/milk option for non vegan) (optional)

THE METHOD:

Slice turnip into thin slices (chips) @10mm and depending on the size (ie above photo of turnip) may need to quarter as well

Slice onion and finely chop garlic.

Gently heat coconut oil in frying pan and sauté onion and garlic till just oozing with flavour and glistening.

Add turnip chips and sauté till lightly brown on both sides, remove from pan (keep oil).

Cook pasta/noodles.

Chop the turnip tops into small pieces suitable for stir-fry.

Finely chop the garlic chives.

Stir-fry the sliced turnip tops and chopped chives in the frying pan – add more coconut oil if needed.

When cooked remove and stir through the noodles with the cooked turnip slices.

Drizzle with lemon juice and flavour with salt and pepper.

You could add the cream now.

Served 2 humans and our little dog J

Buon Appetito!