Tonight I made rutabaga noodles with heirloom tomato, gypsy pepper and sausage topping. It was gluttony heaven.

I am still obsessed with my vegetable noodle making device in which I attempt to NOODLE ALL VEGGIES! (link will take you to all posts in which I attacked a vegetable with the noodle machine). Next up to noodle was a rutabaga, which is a lower carb root vegetable (similar to a turnip but without the icky peppery taste).

First, I decapitated the poor rutabaga before skinning him alive

First, trim the ends on your rutabaga and then skin it. Don’t be afraid of it’s weird bumpy skin. Just go at it with the vegetable peeler and you are good. And if for some reason you are like my friend Lindsay and don’t have a vegetable peeler, please do yourself a favor and acquire one.

I always put the thicker end of the vegetable up against the blades, and the thinner part on the pointy part of the attachment. I tried out both the thin and thicker noodle blades – check out the pic below to see the difference in size! I personally preferred the thinner noodles as they reminded me more of ‘spaghetti’.

On the left are the thicker noodle results, on the right are the thinner noodles.

I also tried sauteing and boiling the noodles. Definitely BOIL them if you are going for a pasta substitute. Sauteing them resulted in something that tasted exactly like shoe string fries; not bad, but not what I wanted for dinner.

My lovely CSA box included garlic, gypsy peppers and heirlooms tomatoes

I got my CSA box the night before and chopped up three cloves of garlic and sauteed it with gypsy peppers and a gorgeous, sweet, juicy heirloom tomato.

Rutabaga Noodles with Tomatoes & Peppers

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: Rutabaga Noodles with heirloom tomatoes and gypsy pepper topping

Rutabaga Noodles with Tomatoes & Peppers Print Recipe : Rutabaga Noodles with heirloom tomatoes and gypsy pepper topping

Ingredients

• 2 tablespoons Olive Oil
• 3 Gypsy Peppers
• 1 Heirloom Tomato Large
• 3 cloves basil leaves
• 3 Sausages i use aidell's apple chicken sausage
• 1 Rutabaga Large
• 1 tablespoon Butter
• 4 tablespoons bag of low carb tacos

Servings:

Instructions

1. Set pot of water on stove top to get water boiling for the noodles
2. Heat up saute pan and add olive oil and garlic, let it cook for about a minute
3. Add in peppers, let it cook for about two more minutes
4. Throw in that tomato, let it all cook together and reduce heat
5. When the topping meets your desired consistency, add in sausage to let flavors meld
6. Boil noodles for a few minutes until desired consistency achieved (I like mine al dente, just like pasta)
7. Drain noodles
8. Salt, pepper and butter the noodles, then add topping. Top with cheese

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Makes 2 generous servings

Voila – dinner is served, in a blue tupperware bowl

Glamour shot of my boy cat, Tubby