It’s kind of hip and trendy to eat ‘forgotten’ vegetables like turnips and purslane. I’ll admit, I’m one of those people who likes to try them. Mostly because I’m just very curious what they’ll taste like. Being born in 1980, when those vegetables were already mostly forgotten, I have some catching up to do! Now I’ve found out that there’s a reason why some of them are no longer mainstream. Like salsify, which I’ve eaten in restaurants and absolutely love, but is just too much trouble for me. I once bought some and searched online how to prepare them. But after reading that it’s best to wear old clothes, gloves and use old pans (all because of the salsify juices which apparently can ruin practically everything), and that the old Dutch nickname for salsify even used to be ‘kitchen maid’s sorrow’, I decided it was no-go. I’ll just eat them at restaurants.

10 minute spaghetti with turnip tops

10 minute spaghetti with turnip tops

Another one of those vegetables that no longer belonged to the popular kids on the block, were turnip tops. No comparison to salsify though, the only thing you need to do is wash it and they’re good to go! Like in this 10 minute spaghetti with turnip tops, easy and done in no time.

Bon appétit!

10 minute spaghetti with turnip tops
Serves: 2
  • 150 gr (1,5 cup) wholewheat spaghetti
  • salt
  • 1 tbsp olive oil
  • 2 shallots, chopped
  • 1 clove garlic, chopped
  • 100 gr (a little less than ½ cup) turnip tops
  • extra virgin olive oil
  • salt & pepper
  • Fresh basil, to garnish
  • Grated parmesan, to serve with
  1. Bring a big pan of water to a boil
  2. Add the pasta and a pinch of salt, cook al dente according to instructions on package (usually about 8-9 minutes)
  3. Heat the olive oil in a pan and bake the shallot and garlic on low heat
  4. Turn of the heat once they are softened
  5. Right before the pasta is done, turn back on the heat and add the turnip tops
  6. Bake shortly, for just 1-2 minutes
  7. When the pasta is done, drain the spaghetti
  8. Add the pasta to the vegetables and mix well
  9. Season with salt, pepper and extra virgin olive oil
  10. Garnish with basil and serve with parmesan

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