I got a metric tonne of turnips in my latest CSA basket as well as a slew of heirloom tomatoes piling up in the fridge. And I knew exactly what to make due to my obsession with the veggie noodle maker; make low carb spaghetti!

Spaghetti and meat sauce.

That’s right.



Print Recipe Low Carb Spaghetti and Meat Sauce : Low Carb Spaghetti and Meat Sauce Prep Time 15 mins Cook Time 15 mins Total Time 30 mins Ingredients 8 Turnip

8 Heirloom Tomatoes Optional Garlic depends on your love garlic Olive Oil

Ground Hamburger i could only find 85% Optional Parmesan Cheese Instructions Bring a large pot of salted water to a boil

While waiting for the water, peel and rinse your turnips. Noodle them!*

Place turnip noodles into large bowl of cold, salted water for at least 20 mins. This step is critical to getting rid of the peppery/bitter taste of the turnips.

Rinse with fresh water, then dump into the boiling water for at least 8-10 minutes or until you like the texture of the noodle, then drain. I like mine REALLY soft to the point where it's almost just like spaghetti.

Here is where you have an option - if you have TWO sautee pans, sautee the ground meat until browned in one pan and sautee the tomatoes in another. If you only have one, brown the meat first, drain meat, then clean out for tomatoes. I do advise draining the meat (even though that has the yummy fat) because the sauce will be too thin/runny otherwise.

Coarsely chop up those tomatoes and mince up that garlic!

Heat up a sauce pan, drizzle in some olive oil and dump in the tomato/garlic mixture. Salt!

Keep an eye on that tomato mixture; it will start to look pretty beautiful and bubbly and you will see why you wanted to chop the tomatoes coarsely, as they start to disintegrate. Taste test the mixture to see if it is salted to your liking.

Final step: Depending on your sauce-thickness-preference, drain some of the tomato juice and add the hamburger. Stir and let settle. You may need to add additional salt/pepper to taste.

Sprinkle with cheese and enjoy! I strongly recommend heirloom tomatoes because they taste light years better than regular bland tomatoes. Also, they come in lots of pretty colors from yellow and orange to green and red. So you can have a lovely multi colored sauce if you choose a rainbow of tomatoes. 🙂

*Friends have reported they have had success in using a mandoline to slice their veggies thin but not sure how this works with squat, round turnips.