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  • Pesto pasta, turned low carb and high antioxidant.
  • Fresh-cut spiralized turnip noodles with our homemade basil walnut pesto and peppered roasted carrots. Protein-lovers, add the grilled chicken or roasted tofu to round out your perfect meal.
  • Fun fact: Turnips store well, which made them ideal for their native Siberian climate, but they can take a lot of space to grow, which is why they have a rather limited production in the modern world.
  • Nutrition fact: Turnip is a great source of Vitamin C, dietary fiber and calcium. In fact, its high calcium content is what gives it its distinctive taste.
HEAT
1 tbsp olive oil in a large skillet over medium high heat
COOK
turnip noodles with a pinch of salt for 3 minutes, stirring frequently
STIR IN
walnut pesto + 1/4 cup water and cook an additional 3-4 minutes, until the turnip has softened but retains a crunch (add additional water as needed and stir frequently to ensure the sauce is evenly spread on the noodles)

turn off heat then mix in roasted carrots

FINISH
with salt/pepper to taste + parmesan if desired
CUT
NATUREFRESH plastic and detach from tray
TOP
turnip noodles with pesto + roasted carrots + 1/4 cup water + drizzle of olive oil, then cover tray with a paper towel
HEAT
on high for 3 minutes then mix thoroughly

cook an additional 1-2 minutes until turnip has softened but retains a crunch (stir well to ensure the sauce is evenly spread on the noodles)

FINISH
with salt/pepper to taste + parmesan if desired
WHAT'S INSIDE
  • 3
    Ready-to-eat
  • G
    Gluten-free
  • P
    Rich in Vitamin A
  • 7
    Freezable
Fresh-Cut Turnips, Homemade Toasted Walnut Pesto (Olive Oil, Walnuts, Water, Basil, Parsley, Garlic, Kosher Salt, Lemon Essential Oil), Roasted Carrots (Carrots, Olive Oil, Kosher Salt, Black Pepper, Garlic)

Note: Over 75% of the sugar is from the turnip.

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