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Low Carb Rosemary & Garlic Turnip Noodles – Quick & Easy Dinner

December 1, 2014 by Denise Leave a Comment

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!

blue bowl with turnip noodles and cloves of garlic, parsley and purple turnip in background
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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.

3 purple raw turnips, cloves of garlic and a bottle of rosemary

Ingredients For Rosemary & Garlic Turnip Noodles 

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!

blue bowl of turnip noodles, a microplane, garlic cloves, parsley and a bottle of rosemary

Now Let’s Make Those 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. 

raw turnip noodles in a glass bowl with dried rosemary, garlic and olive oil on top

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.

rosemary & garlic turnip noodles on a cookie sheet

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. 

closeup of a blue bowl with rosemary & garlic turnip noodles with a raw turnip and parsley in the background
The simple flavors of rosemary & garlic give these turnip noodles lots of flavors and only takes 10 minutes.

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.

a forkful of the garlic turnip noodles

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!


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Lemon Shrimp Asparagus Noodles
These lemon parmesan zucchini noodles are unbelievably flavorful, healthy and only take 10 minutes to make. Perfect with veggies from the garden.
Lemon Parmesan Zucchini Noodles
This beet noodles & goat cheese salad is a tasty change and perfect for spring. Using beet noodles, goat cheese and toasted pine nuts you get the perfect combination of tastes.
Beet Noodles with Goat Cheese and Basil
A creamy sauce oA creamy sauce of garlic, basil and sundered tomatoes with zucchini noodles (zoodles). Only takes minutes to make!f garlic, basil and sundered tomatoes with zucchini noodles. Only takes minutes to make!
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These golden beet noodles with pine nuts & goat cheese are so tasty you won't realize you are eating veggie noodles! And they take less that 20 minutes to make this gluten free, vegetarian dish! Easy, healthy, tasty.
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These Thai butternut squash noodles are as delicious as they are beautiful. Finished in 15 minutes, this is an easy, healthy and tasty vegetarian dinner.
Thai Butternut Squash Noodles
Try this roasted veggie noodles for a delicious and healthy side dish or just to use up all those veggies from your garden. So simple but tastes great.
Roasted Veggie Noodles
Butternut squash noodles are delicious, especially with Italian sausage and broccoli. A healthy, grain free meal that you'll love.
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Spinach walnut pesto is easy to make and can be made year round. Here we've used it with spaghetti squash and shrimp but can also be used with vegetables, pasta, chicken and fish.
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Print

Rosemary & Garlic Turnip Noodles

These Rosemary & Garlic Turnip Noodles are so quick and easy to make. It's a perfect substitution for noodles in soups, salads or just on their own.
Course Side Dish
Cuisine American
Keyword turnips, veggie noodles
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 2
Calories 139 kcal
Author Denise Wright (MyLifeCookbook.com)

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

  1. Spiralize your turnips.
  2. Toss with olive oil, garlic, rosemary and salt and pepper.
  3. 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.

More Low Carb

  • Air Fryer Chicken Kebabs
  • Keto Lemon Pound Cake
  • Ninja Creami Strawberry Ice Cream
  • Cauliflower Rice with Mushrooms and Peas

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Nutritional information for the recipe is provided as a courtesy and is approximate only. You should always do your own calculations if you are concerned about the accuracy of this or any recipe. I use the Lose It app for all of my nutritional information because I have for years.

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