Sorry for being absent for a couple of weeks. My darling Cole has decided that he no longer needs to nap. I am still trying to figure out how to get things done without a couple of free hours, especially while being exhausted from being 33 weeks pregnant. What a time for Cole to decide he is too mature for naps. Oh well it was bound to happen eventually.
So we have joined an organic farm co-op and have been experimenting with some new foods. This week my goal was to find a tasty recipe with turnips. I decided to try Pasta with turnip roots and greens so that I could use the entire thing, rather than just part of it. I really liked this recipe but I found the turnip greens to be a bit bitter in contrast to the rather sweet root. I think next time I will use kale instead.
1 bunch hakurei turnips. Chop greens and slice root into thin slice
1/4 Cup Olive Oil
1 tbsp Garlic, Minced
1/2 medium onion
4 servings bowtie pasta (I enjoy using bowtie pasta because I find it easy for my toddler to eat with a fork)
1 lemon worth of juice (2-3 tbsp)
Salt and Pepper to taste
Start pasta water (continue with recipe and add pasta when ready)
Saute the onions and turnips in olive oil.
When done remove from pan leaving oil behind.
Add turnip greens (or kale as I will try next time) and garlic to pan
Cook until greens are wilted but still green
Toss turnips greens and roots, onion, garlic and olive oil with pasta and add lemon.
Add salt and pepper to taste
Top with Parmesan Cheese