These low carb rosemary & garlic turnip noodles are so quick and easy to make they make the perfect low carb side dish. Turnips are a perfect substitution for noodles in soups, salads or just on their own. This veggie noodle recipe takes only 15 minutes to make and has only 3.3g net carbs!
You might also like these healthy & easy roasted veggie noodles!
The veggie noodle obsession continues with my newest creation, these rosemary & garlic turnip noodles. I know, turnips aren’t considered very sexy and I don’t think many people even eat them. As a matter of fact, I have never eaten one until a year ago when I was looking for a potato substitute.
Lots of people on the dieting message boards were using turnips in place of potatoes because of their consistency. They don’t have tons of flavor but that is why I thought they be perfect for another noodle dish. They would add texture and not too much flavor. Then you just add any herbs and spices you want and you got yourself a healthy, tasty side dish!
How to pick a good turnip.
Like most vegetables the fresher the better. You don’t want a turnip that’s been sitting around for awhile. If they are too big, they will be bitter and fibrous. So go for one that this small to medium sized and feels firm and heavy. The ones I bought below were pretty fresh and firm.
Recipe ingredients.
I just wanted to keep it simple today with some garlic, olive oil and rosemary. I often roast potatoes with garlic and rosemary so I thought it would work well with the turnip too. And it did!
How to make low carb rosemary and garlic turnip noodles.
First things first you want to make the turnip noodles. I’m updating this post because it’s pretty old and I was in the mood for some turnip noodles. Originally when I made these I made more of an angel haired noodle with an older spiralizer. Today however, I used my Paderno vegetable peeler and you can see what they look like below.
Two ways to cook these turnip noodles.
You can make this recipe two ways by either roasting the turnip noodles in the oven or sautéing them on the stove. In my original post I tossed the turnip noodles with olive oil, garlic and rosemary and then spread them on a cookie sheet. This is what they looked like before roasting for 10 minutes in the oven.
Today since I’m updating this post, I made them in a skillet. Again I tossed the noodles in the olive oil, garlic and rosemary and then sautéed them in a skillet. I just covered the pan with a lid for 5 minutes and they were done. This was quicker and easier in my opinion but the roasting does give it some added flavor.
They aren’t much to look at but you will be surprised how good they tasty! Because you are not cooking them very long, they will have a good garlic flavor.
Well I hope you give this quick & easy veggie noodle recipe a try. Next on my list is to see what else I can make with turnips. The nutritional information for 1 serving is:
139 cals / 13.6g fat / 4.5g carbs / 1.2g fiber / 0.7g protein = 3.3g net carbs
Recipe Notes
By the way, I received this comment on Pinterest from a reader that I thought was helpful so I’m adding it here.)
This was delicious, but don’t forget to peel the turnip. It can be very bitter. And don’t overdo the rosemary. It’s wonderful as an enhancer, but I can see a heavy hand might not be desirable. I didn’t have a spirializer so just cut it into skinny “fries”.
So many more veggie noodles to try!
Here are few more of my favorite healthy veggie noodle recipes to try.
Rosemary & Garlic Turnip Noodles
Ingredients
- 1 turnips, peeled and made into noodles peeled
- 2 Tablespoon olive oil
- 1 large clove garlic crushed
- 1 teaspoon rosemary
- salt & pepper to taste
Instructions
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Spiralize your turnips.
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Toss with olive oil, garlic, rosemary and salt and pepper.
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To cook either roast in a 450 degree oven for 10 minutes. (More if you like them softer). Or you can saute in a pan. To make in the pan, cover for 5 minutes until the turnips are soft enough for your liking.
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