One of my favorite gifts from last year was a spiralizer. I love the idea of taking vegetables and turning them into noodles. This recipe uses spiralized turnips and thinly sliced brussels sprouts, a great combination!
Ingredients
1/4 cup basil pesto
2 cups trimmed Brussels sprouts
3 medium turnips, peeled and spiralized into linguine
1 Tablespoon olive oil
Salt and pepper to taste
Instructions
Spiralize the turnips into linguine-sized "zoodles". Halve each Brussels sprout and then thinly slice into shreds.
Heat one Tablespoon olive oil in large skillet over medium heat. Add turnip zoodles and Brussels sprouts. Season with salt and pepper to taste. Cover and cook for 3 - 5 minutes or until turnip noodles are al dente and slightly browned. Uncover and toss occasionally. Transfer to a large bowl. Add pesto and stir to coat thoroughly. Serve warm.
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