Low Carb Kitty!

Low Carb, High Fat, Gluten Free is the way to be!

  • Home
  • Low Carb LCHF Recipes
    • Breakfast Recipes
    • Lunch Recipes
    • Dinner Recipes
    • Soup Recipes
    • Dessert Recipes
    • Low Carb Pasta Recipes
    • Low Carb Pumpkin Recipes
    • Vegetarian
  • Zucchini Pasta Maker
  • Reviews
  • Low Carb Resources
    • Carb Quiz
    • Shopping List
      • Low Carb Almond Flour
      • Low Carb Diet Food List
  • About
    • Advertising Opportunities
    • Privacy Policy
You are here: Home

Recipe: Rutabaga Noodles with Tomatoes & Peppers

September 3, 2013 by Sparky 2 Comments

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, 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.

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

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
Rutabaga Noodles with Tomatoes & Peppers
Print Recipe
: Rutabaga Noodles with heirloom tomatoes and gypsy pepper topping
rutabaga noodles
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
Share this Recipe
Powered byWP Ultimate Recipe

Makes 2 generous servings

Voila - dinner is served, in a blue tupperware bowl

Voila – dinner is served, in a blue tupperware bowl

Glamour shot of my boy cat, Tubby

Glamour shot of my boy cat, Tubby


Filed Under: CSA, Dinner, Food, Meat, Recipe, Substitute, Veggie, Veggie Noodle maker Tagged With: garlic, gypsy pepper, heirloom tomatoes, noodles, paderno spiral vegetable, rutabaga, sausage

Related

Low carb spaghetti and meat sauce
Recipe: Low Carb Spaghetti and Meat Sauce
Low Carb Vegetarian Stir Fry
Recipe: Low Carb Vegetarian Stir Fry
Recipe: Low Carb Bangers and Mash

Comments

  1. Lindsay says

    September 25, 2013 at 3:21 pm

    Listen, I have a peeler now and I adore it. But damn, now I want a noodle maker!

    Reply
    • Sparky says

      September 25, 2013 at 3:26 pm

      You need to work your way up to a noodle maker. Get a vegetable steamer first, woman!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

  • Facebook
  • Pinterest
  • RSS
  • Twitter

Featured Recipe

Low carb chicken noodle soup

Recipe: Low Carb Chicken Soup with Noodles

Featured Reviews

Formaticum Cheese Storage Bags

Confessions of a Cheese Addict

Trader Joe’s Cauliflower Rice Review (plus stir fried ‘rice’ recipe)

Meat-tastic Madness: US Wellness Meats Review

Grain Brain Review

Grain Brain Book Review and Book Give Away

Categories

Archives

Connect

  • Facebook
  • Pinterest
  • RSS
  • Twitter

Popular Posts

NuNaturals Liquid Stevia Review and Giveaway

Grain Brain Review

Grain Brain Book Review and Book Give Away

Giveaway: The Croods DVD / Blu Ray

Low carb pumpkin pie

Recipe: Low Carb Pumpkin Pie

Amazon Fresh Logo

Amazon Fresh Review

Pacman Pumpkin Waffle goes NOM NOM NOM

Recipe: Low Carb Pumpkin Waffles

Copyright © 2019 · Foodie Pro Theme by Shay Bocks · Built on the Genesis Framework · Powered by WordPress