Sauteed Turnips and Parsnips
1 medium turnip
1 clove garlic, minced
2 tablespoons butter (or olive oil or ghee)
1 1/2 c spinach
Run the turnip and parsnip through the spiralizer using the medium blade.
In a large skillet, melt the butter on medium low heat, then add the garlic and stir until soft and fragrant. Toss in the veggie noodles and cover. Cook on low for 15-20 minutes, until tender. Then add spinach. Cover and let the spinach wilt.
Serve with roasted salmon for a sweet and savory mix.