Recipe: Rutabaga Noodles with Tomatoes & Peppers

Tonight I made rutabaga noodles with heirloom tomato, gypsy pepper and sausage topping. It was gluttony heaven.

I am still obsessed with my vegetable noodle making device in which I attempt to NOODLE ALL VEGGIES! (link will take you to all posts in which I attacked a vegetable with the noodle machine). Next up to noodle was a rutabaga, which is a lower carb root vegetable (similar to a turnip but without the icky peppery taste).

First, I decapitated the poor rutabaga before skinning him alive

First, trim the ends on your rutabaga and then skin it. Don’t be afraid of it’s weird bumpy skin. Just go at it with the vegetable peeler and you are good. And if for some reason you are like my friend Lindsay and don’t have a vegetable peeler, please do yourself a favor and acquire one.

I always put the thicker end of the vegetable up against the blades, and the thinner part on the pointy part of the attachment. I tried out both the thin and thicker noodle blades – check out the pic below to see the difference in size! I personally preferred the thinner noodles as they reminded me more of ‘spaghetti’.

On the left are the thicker noodle results, on the right are the thinner noodles.

I also tried sauteing and boiling the noodles. Definitely BOIL them if you are going for a pasta substitute. Sauteing them resulted in something that tasted exactly like shoe string fries; not bad, but not what I wanted for dinner.

My lovely CSA box included garlic, gypsy peppers and heirlooms tomatoes

I got my CSA box the night before and chopped up three cloves of garlic and sauteed it with gypsy peppers and a gorgeous, sweet, juicy heirloom tomato.

Makes 2 generous servings

Voila – dinner is served, in a blue tupperware bowl

Glamour shot of my boy cat, Tubby