Orecchiette With Caramelized Turnips, Tuscan Kale, And Cracked Pepper From 'The Vermont Farm Table Cookbook' Recipe

Name: Orecchiette With Caramelized Turnips, Tuscan Kale, And Cracked Pepper From 'The Vermont Farm Table Cookbook'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salt; 1 pound orecchiette; 1/4 cup canola oil; 2 medium turnips, peeled and cut into 1/4-inch dice; 1 pound Tuscan kale, stems and center ribs removed, roughly chopped; 2 garlic cloves, minced; 1/2 teaspoon red pepper flakes; Freshly cracked black pepper; 8 tablespoons (4 ounces) unsalted butter; 2/3 cup grated Parmigiano-Reggiano cheese, plus extra for garnish

Servings: persons

Salt
1 pound orecchiette
1/4 cup canola oil
2 medium turnips, peeled and cut into 1/4-inch dice
1 pound Tuscan kale, stems and center ribs removed, roughly chopped
2 garlic cloves, minced
1/2 teaspoon red pepper flakes
Freshly cracked black pepper
8 tablespoons (4 ounces) unsalted butter
2/3 cup grated Parmigiano-Reggiano cheese, plus extra for garnish

1
Bring 6 quarts salted water to a boil in a large pot over medium-high heat. Add the pasta and cook until al dente, about 8 minutes. Drain the pasta, reserving 3/4 cup of the pasta water. Set aside.
2
Meanwhile, heat the oil in a large saucepan over medium-high heat until hot but not smoking. Add the turnips and reduce the heat to medium. Cook, stirring often, until the turnips are tender and golden, about 6 minutes.
3
Add the kale and cook, stirring often, until the kale is very tender, about 8 minutes. Add the garlic and red pepper flakes, and cook, stirring often, 1 minute. Add the reserved pasta water as needed and season with cracked pepper to taste. Add the butter and stir gently until melted.
4
Add the pasta to the kale mixture and toss with tongs until the pasta is well coated. Stir in the Parmigiano-Reggiano. Season with salt and additional cracked pepper to taste.
5
Divide the pasta into warm bowls, sprinkle with additional cheese, if desired, and serve.

539

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: Salt, 1 pound orecchiette, 1/4 cup canola oil, 2 medium turnips, peeled and cut into 1/4-inch dice, and more.

Yes, Orecchiette With Caramelized Turnips, Tuscan Kale, And Cracked Pepper From 'The Vermont Farm Table Cookbook' falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Orecchiette With Caramelized Turnips, Tuscan Kale, And Cracked Pepper From 'The Vermont Farm Table Cookbook'

How did you like this recipe?

Frequently Asked Questions