Name: Turnip tagliatelle with chicken and herb sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Dips
Ingredients: 4 turnips medium; 4 tsp olive oil divided; 4 chicken breast fillets; 4 leeks; 250 g mushrooms; 2 tsp garlic cloves, crushed; 1/2 yoghurt plain; 2 eggs large; 30 ml fresh parsley chopped; 1/4 parmesan cheese grated; salt and freshly ground black pepper to season

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Ingredients (11)

4	turnips — medium
4 tsp	olive oil — divided
4	chicken breast fillets
4	leeks
250 g	mushrooms
2 tsp	garlic — cloves, crushed
1/2	yoghurt — plain
2	eggs — large
30 ml	fresh parsley — chopped
1/4	parmesan cheese — grated
	salt and freshly ground black pepper — to season

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Method:

Heat 2 teaspoons olive oil in a non-stick pan and cook the cubed chicken pieces. Set the cooked chicken aside.

Slice the mushrooms and leeks.

Heat the other 2 teaspoons of olive oil and soften the mushrooms and leeks. Just before cooked, add the garlic for the last 2 minutes. Remove and combine with the chicken.

Peel turnips and cut the ends off flatly and evenly. Spiralize them to tagliatelle thickness (blade C on the inspiralizer).

Boil turnip noodles for 2-3 minutes.

In a small bowl or jug whisk the egg, yoghurt and parsley together well. Season with salt and pepper.

When the turnip noodles are done, drain them, return them to the pot off the heat, pour in the egg mixture and toss until evenly coated (the warmth of the cooked noodles cooks the egg but it is important to do this off the heat, otherwise the egg will scramble when you add it, and we don’t want that).

Serve the noodles topped with the chicken, leek and mushroom mixture and garnish with grated Parmesan cheese.

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Basil pesto zucchini noodles

Sushi handrolls with turnip rice

Goat’s cheese and thyme turnip cakes

Reprinted with permission of ADSA.

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