You will just love these garlic & lemon low carb veggie noodles because you can make them in just 10 minutes! They are turnip noodles that are flavored with a garlicky toasted crumb topping and lemon. This is such an easy keto dinner or side dish and these vegetables noodles have only 4.3g net carbs.
You might also like these low carb rosemary & garlic turnip noodles.
Recently I decided to remake an old post for rosemary & garlic turnip noodles. I had forgotten how delicious turnip noodles were! So after making them I wanted to play around with a garlicky crumb topping and came up with this low carb veggie noodles recipe.
I used pecans for the buttery crumb topping, lots of garlic and lemon and it only took 10 minutes to make! So don’t be put off by the fact that these are turnips. You just might be surprised at how good they are.
Why I like Veggie Noodles made from Turnips
Turnips are root vegetables that are low in calories, fat and carbs but high in fiber, vitamins and minerals. 1 turnip has 34 cals / 0.4g fat / 7g carbs / 2g fiber / 1g protein = 5g net carbs.
These veggie noodles are made from turnips. Turnips when cooked taste a bit like a potato. Yes they can have a bit of a bitter taste but with the right sauce and by picking a fresh, smaller turnip they taste delicious. Check out this article about the health benefits of turnips to learn more.
Ingredients for this Low Carb Veggie Noodle Recipe
So for the recipe I used turnips, butter, garlic, lemon zest, parsley and pecans. Below you can see the size of the turnips that I used. They weren’t tiny but they weren’t large either. They seemed to be pretty firm and smooth and ended up tasting great.
For the crumb topping I used pecans, butter and garlic. I like pecans because they are a low carb nut and when toasted they can be pretty crunchy and dry which is perfect for bread crumbs.
Below you can see my turnip noodles which I made in my Paderno spiralizer. They are a little thicker than spagetti but they worked good for this recipe. Originally I microwaved the noodles for 3 minutes to precook them but in retrospect that was unnecessary.
Let’s make some Garlic & Lemon Turnip Noodles
- Make your turnip veggie noodles using a spiralizer.
- Chop the pecans and then add them to a large saute pan with the butter and garlic. Saute for a few minutes until the nuts start to brown a little.
- Add the turnip noodles and mix together. Cover and cook for 3 minutes. Taste the texture of the noodles to see if they are done enough for you.
- Sprinkle lemon zest and parsley on top of the noodles and serve.
Because you are not cooking the pecan crumb topping too long, you will get lots of fresh garlic flavor to go with the buttery, crunchy pecans. The lemon zest and parsley add brightness to the dish. I would not skip these ingredients as they really add to the recipe.
What vegetables make the best noodles?
When you start making veggie noodles you will find that you like some more than others. To me it’s mostly about the taste, but the texture also plays a role. Click the graphic below and you find all the veggie noodles on my site.
I have so many veggie noodles recipes using asparagus, beets, zucchini, cucumber, turnips, butternut squash, spaghetti squash, cabbage and more.
keto pasta you can buy
Of course if you don’t want to make veggie noodles you can also buy some wonder noodles that are so popular now. They are made from the root of a konjac plant and they have no flavor what so ever but they do have texture. You really need to have a strong sauce for these but they have 0 carbs so they are worth a try.
I made a turkey noodles casserole with my wonder noodles and it came out great.
Well I hope you give these turnip noodles a try. It’s such an easy recipe you really have nothing to lose and you just might find out you love turnips! The nutritional information for 1 serving is:
248 cals / 25.1g fat / 7.3g carbs / 3g fiber / 2.6g protein = 4.3g net carbs
- 1 turnip made into noodles
- 2 tablespoons butter
- 1 large clove of garlic
- 1/3 cup raw pecans, chopped
- zest of 1 lemon
- 1/4 cup of parsley coarsely chopped
- Add the butter to a large saute pan and melt using a medium heat. Add the pecans and garlic and roast for a few minutes until fragrant.
- Meanwhile make your turnip noodles using a spiralizer of some sort. Make sure to peel your turnip first or it will be bitter.
- When the nuts start to brown, add in the turnip noodles and mix well with the buttery nut mixture.
- Cover and cook for just a few minute suntil the noodles are softened. Take off the heat and mix in the lemon zest and chopped parsley and serve.
- Note if you want your noodles to be more tender, eitehr precook in the microwave for 3 minutes or just saute longer in the pan.
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Nutrition Information:Yield: 2
Amount Per Serving: Calories: 248Net Carbohydrates: 4.3g