Monday, 21 September 2015
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| Beet Greens and Noodles |
"A tremendous recipe the use of beet greens and stems. I commonly use Farkay® noodles from the Asian section of the supermarket, but a Japanese Somen noodle or maybe a spaghetti noodle might paintings nicely too."
Ingredients :
- 1 (8 ounce) bundle spaghetti
- 1 tablespoon vegetable oil
- 2 stalks celery, diced
- 1 onion, diced
- 2 tablespoons white wine (elective)
- 1 (1 inch) piece sparkling ginger, peeled and grated
- 2 cloves garlic, minced
- 1 bunch beet greens and stems, chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 teaspoon fish sauce
Instructions :
| Prep : 15M | Cook : 4M | Ready in : 45M |
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- Bring a huge pot of gently salted water to a boil. Cook spaghetti in the boiling water till cooked thru yet organization to the chunk, approximately 12 minutes; drain.
- Heat vegetable oil in a big skillet. Cook and stir celery and onion in warm oil till soft, five to 7 minutes. Pour white wine over the celery aggregate; add ginger and garlic and toss to mix. Stir beet vegetables and stems, soy sauce, sesame oil, and fish sauce into the celery combination; simmer collectively approximately 5 mins. Add drained spaghetti to the skillet; toss to coat with the sauce. Cover the skillet and retain cooking until the beet veggies are gentle, about 5 mins.
Notes :
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