Turnip Tagliatelle

Ingredients

• 4 medium turnips
• 4 teaspoons olive oil, divided
• 4 chicken breasts, cubed (approx. 125 g each - 500 g)
• 4 leeks
• 250 g mushrooms
• 2 teaspoon crushed garlic
• ½ cup plain yoghurt
• 2 large eggs
• 2 tablespoons fresh chopped parsley
• ¼ cup grated parmesan cheese
• salt and pepper, to taste

Preparation

1. heat 2 t olive oil in a non-stick pan and cook the cubed chicken pieces. set the cooked chicken aside.
2. slice the mushrooms and leeks.
3. heat the other 2 t of olive oil and soften the mushrooms and leeks. just before cooked, add the garlic for the last 2 minutes. remove and combine with the chicken.
4. peel turnips and cut the ends off flatly and evenly. spiralize them to tagliatelle thickness (blade c on the inspiralizer).
5. boil turnip noodles for 2-3 minutes.
6. in a small bowl or jug whisk the egg, yoghurt and parsley together well. season with salt and pepper.
7. when the turnip noodles are done, drain them, return them to the pot off the heat, pour in the egg mixture and toss until evenly coated
8. serve the noodles topped with the chicken, leek and mushroom mixture and garnish with grated parmesan cheese.