Orecchiette With Caramelized Turnips, Tuscan Kale,

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

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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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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.

That's it — enjoy your meal!

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

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions