Neep Noodles

We’ve been eating a lot of root vegetables, because they’re seasonal and CHEAP.  Plus, I love them, and when we’re feeding more than two adults it makes sense to make a dish that is mostly just for us.  We do roasted roots (we call them Rude Vegetables, or ‘Neeps [turnips] and ‘Nips [parsnips], depending on the constituents), Bashed Neeps, and roots cut into wedges and dipped in coconut oil before roasting.  Turnip saurkraut.  So good.

Tonight, we have something new to add to the roster: Neep Noodles.  Tony took a raw turnip, peeled it, and then kept peeling long strips with the vegetable peeler so that the pieces resembled long, flat noodles.  We boiled them in salty water for a scant few minutes, then served them with butter, salt and parmesan cheese.  I think it’s my new favourite way to enjoy turnips.  You may ask, “Isn’t anything good, covered with butter and salt and cheese?”, and you may be right, but there was a certain turnipiness that comes through.

All hail the noble turnip, oft-scorned, but deserving of toothsome adoration!

(Next time we make it, I’ll take pictures.)

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