The Healthy Spiralizer Cookbook (18 page)
Read The Healthy Spiralizer Cookbook Online
Authors: Rockridge Press
PREP TIME: 15 MINUTES / COOK TIME: 20 MINUTES
With red beets, orange carrots, white celeriac, and green herbs, this rice pilaf is as pretty to look at as it is tasty to eat. Feel free to exchange any of the root vegetables for others, depending on what is in season and locally available.
IDEAL FOR HAND-CRANK SPIRALIZERS
Shredder blade
Blade D
SERVES 4
GLUTEN-FREE, PALEO-FRIENDLY, VEGAN
PER SERVING:
Calories: 114; Total Fat: 7g; Saturated Fat: 1g; Cholesterol: 0mg; Total Carbs: 12g; Fiber: 3g; Protein: 2g
Spiralizer alternative:
If you do not have a hand-crank spiralizer, use a vegetable peeler to shave the vegetables into thin strips and process until they resemble rice.
2 large carrots, peeled, ends cut flat, and spiralized into spaghetti noodles
1 large beet, peeled, ends cut flat, and spiralized into spaghetti noodles
1 large celeriac, greens removed, peeled, ends cut flat, and spiralized into spaghetti noodles
2 tablespoons olive oil
½ red onion, minced
½ red bell pepper, seeded and minced
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
2 garlic cloves, minced
¼ cup Basic Vegetable Stock (
here
) or store-bought
3 tablespoons chopped fresh flat-leaf parsley
1. In a food processor, pulse the carrots noodles and celeriac noodles until they resemble rice, about 20 one-second pulses. Set aside. Process the beet noodles separately or they will dye the other vegetables red, for about 10 one-second pulses. Set aside.
2. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers. Add the onion, bell pepper, salt, and pepper, and cook, stirring occasionally, until the onion is soft, about 5 minutes.
3. Add the garlic and cook, stirring constantly, until it is fragrant, 30 to 60 seconds.
4. Add the vegetable stock, carrot rice, beet rice, and celeriac rice. Cook, stirring frequently, until the rice is soft, 3 to 4 minutes.
5. Stir in the parsley and serve hot.
PREP TIME: 15 MINUTES / COOK TIME: 50 MINUTES
Reserve this rich gratin, with its creamy sauce, for those special occasions when you want to serve a more decadent side dish. Use the ribbon blade of the spiralizer. If your blade slices the sweet potatoes, then you don’t need to do anymore. If you get ribbons, you’ll need to cut them crosswise into slices.
IDEAL FOR HAND-CRANK SPIRALIZERS
Straight blade
Blade A
SERVES 8
GLUTEN-FREE, VEGETARIAN
PER SERVING:
Calories: 174; Total Fat: 8g; Saturated Fat: 5g; Cholesterol: 26mg;
Total Carbs: 22g; Fiber: 3g; Protein: 3g
Spiralizer alternative:
An hourglass spiralizer will not work for this recipe. Instead, use a mandoline or a sharp knife to cut the sweet potato.
2 tablespoons unsalted butter
1 shallot, minced
2 sweet potatoes, peeled, ends cut flat, and spiralized into ribboned noodles
1 teaspoon chopped fresh thyme
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
¾ cup finely grated Asiago cheese, divided
¾ cup heavy cream
1¼ cups Basic Vegetable Stock (
here
) or store-bought
1. Preheat the oven to 400°F.
2. In a large, ovenproof skillet, melt the butter over medium-high heat. Add the shallot and cook, stirring occasionally, until soft, about 4 minutes.
3. Scrape the shallot and butter into a large bowl. Then add the sweet potato ribbons, thyme, salt, pepper, and ½ cup of the cheese. Mix well and put the mixture back in the skillet.
4. In a small bowl, mix together the heavy cream and vegetable stock. Pour it over the potato mixture in the skillet.
5. Sprinkle the remaining ¼ cup of cheese over the top.
6. Put the skillet in the oven and bake until the potatoes absorb the cream and are tender, about 45 minutes. Cool for 15 minutes before serving.
Make it lighter:
If you don’t have (or want to use) heavy cream, you can use almond milk or 2% milk. If you use either of these, eliminate the vegetable stock and instead use 2 cups of the milk.
