The Healthy Spiralizer Cookbook (17 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
PREP TIME: 15 MINUTES / COOK TIME: 30 MINUTES
These veggies make a perfect side dish for fall and winter meals. Slice the shallots very thin so they roast evenly with the rest.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 133; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 16g; Fiber: 3g; Protein: 2g
Spiralizer alternative:
An hourglass spiralizer will not work for the sweet potato and celeriac. Instead, use a vegetable peeler to shave both vegetables into thin strips and cut the strips lengthwise into strands of spaghetti.
1 sweet potato, peeled, ends cut flat, and spiralized into spaghetti noodles
1 celeriac, greens removed, peeled, ends cut flat, and spiralized into spaghetti noodles
1 carrot, peeled, ends cut flat, and spiralized into spaghetti noodles
1 shallot, thinly sliced
3 garlic cloves, thinly sliced
2 tablespoons olive oil
1 teaspoon chopped fresh thyme
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
1. Preheat the oven to 400°F.
2. In a large bowl, toss together the sweet potato, celeriac, and carrot noodles, plus the shallot, garlic, olive oil, thyme, salt, and pepper. Spread out the vegetables on a large baking sheet.
3. Roast the vegetables, stirring once or twice during cooking, until they begin to brown, about 30 minutes.
4. Serve immediately.
PREP TIME: 15 MINUTES / COOK TIME: 5 MINUTES, PLUS 8 HOURS TO PICKLE
If you like dill pickles, then you’ll love these thin cucumber ribbons. They work well as a salad by themselves, as a snack, or as a topping to add some acidity to your favorite dish. And since the ribbons are so thin, they pickle overnight.
IDEAL FOR HAND-CRANK SPIRALIZERS
Straight blade
Blade A
SERVES 2
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 105; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 15g; Fiber: 2g; Protein: 2g
2 cucumbers, ends cut flat, spiralized into ribboned noodles
4 garlic cloves, crushed
3 fresh dill sprigs
Pinch crushed red pepper flakes
2 cups red wine vinegar
1 cup water
2 tablespoons sea salt
1. Cut the cucumber noodles crosswise into 3-inch pieces and put them in a large heat-proof bowl. Add the garlic cloves, dill, and red pepper flakes.
2. In a medium saucepan, simmer the red wine vinegar and sea salt until the salt completely dissolves.
3. Pour the hot brine over the cucumber mixture. Allow to sit on the counter until it cools completely. Cover and refrigerate for 8 hours, or overnight.
4. Transfer the pickles and brine to a glass jar and store, covered, until you are ready to eat them.
Cooking tip:
If you like a zestier pickle, add up to ½ teaspoon of crushed red pepper flakes. If you prefer a sweeter pickle, add up to ½ teaspoon of stevia.
