Turnip and Smoked Salmon Spaghetti
With heavy cream for rich flavor.
- Nutrition facts are for one serving.
- Nutritional values were calculated for 0.7 g of sodium per 100 g (3.5 oz.) of dry spaghetti at time of boiling.
Ingredients(Servings: 2)
Directions
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Leave 3 to 4 cm (about 1.5 in.) of the turnip stem and cut off the rest, then peel and divide into eighths. Thinly slice up the onion and cut the smoked salmon into bite-size pieces.
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Place the spaghetti into salt-added (10 g of salt / 1 L (33.8 fl. oz.) of water) plenty of boiling water and boil for the indicated time.
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At the same time pour the olive oil into a heated fry pan, saute the onions (1) until soft, add in the turnips and saute together.
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Once the surface of the turnips become translucent, add in the smoked salmon and saute further.
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Once the salmon changes color, add in the heavy cream, white wine and soy sauce, boil down over medium-high heat for a few minutes, then sprinkle in the pepper. Add in a drained (2), quickly combine and then serve onto plates.
Cooking Basics
[Thinly sliced along the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down vertically along the grain from end to end. This cutting method is often used for sautéing or boiling.
[Thinly sliced against the grain]
Cut the onion with its outer skin removed vertically in two. Then insert the knife in a V-shape to remove the stems, and thinly slice cut-side down at right angles to the grain from end to end. This cutting method is recommended for raw consumption.
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