Turnip Lo Mein
Turnip Lo Mein
This hearty root vegetable is not only delicoius but its a fun
way to use your spiralizer year-round!
Prep Time: 15 minutes
Cook Time: 10 minutes
Yield: 4 servings
Ingredients
1 teaspoon minced garlic
1 teaspoon peeled & grated ginger root
1 tablespoon sambal
2 tablespoons tamari
2 tablespoons fresh orange juice
1 teaspoon rice vinegar
3 tablespoons sugar
1 tablespoon brown sugar
1/2 teaspoon sesame oil
1 tablespoon smooth peanut butter
2 teaspoons cornstarch
1/3 cup water
2 large turnips (about 1 pound)
2 stalks celery, thinly sliced on the bias
4 scallions, thinly sliced
Preparation
1. Add garlic, ginger, sambal, tamari, orange juice,
rice vinegar, white and brown sugar, sesame oil
and peanut butter to a large skillet. Stir gently
while cooking to incorporate
peanut butter.
2. Once peanut butter is melted, combine
cornstarch and water in a small dish. Mix well
and add to skillet. Continue cooking for about 3
more minutes, stirring occasionally or until sauce
thickens.
3. Using a spiral slicer or julienne slicer, create
thin strips of turnips so they look like noodles.
4. Add turnip noodles and celery to the pan
with sauce. Cook 5 minutes, stirring occasionally
or until the turnip noodles are warmed through.
5. Garnish with scallions.
Cook’s Note:
Do not peel the turnips if they are bright in color.
Why Eat Turnips?
Turnips, which are often confused with rutabagas, have been eaten in Europe since prehistoric times. In
America, turnips were planted by the colonists in 1609 and since that time have been one of the most
common garden vegetables. So what is the difference between a turnip and a rutabaga? Most turnips are
white fleshed. Rutabagas generally have yellow flesh and smooth, waxy leaves similar to cabbage. In fact, it is
believed that rutabagas are a cross between a turnip and a cabbage. Turnips will provide you with a decent
amount of fiber (5 grams in 1 cup), vitamins A, C and K and folic acid as well as the minerals potassium and
calcium. Buy turnips with their tops intact as the greens also contain even more vitamin A, vitamin C and
folic acid than their root friend.
Nutrition Facts for one serving: 130 calories; 3g total fat, 0.5g saturated fat; 0mg cholesterol;
700mg sodium 25g carbohydrates, 3g fiber; 3g protein