The Healthy Spiralizer Cookbook (47 page)

Straight blade

Blade A

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 477; Total Fat: 18g; Saturated Fat: 4g; Cholesterol: 101mg;
Total Carbs: 29g; Fiber: 6g; Protein: 42g

Spiralizer alternative:
If you do not have a hand-crank spiralizer, use a vegetable peeler to make the celeriac into noodles.

FOR THE STEW

1 pound beef chuck, cut into 1-inch pieces

1 onion, chopped

3 carrots, chopped

1 celery stalk, chopped

1 pound button mushrooms, halved

4 garlic cloves, chopped

1 cup dry red wine

1 cup Basic Meat or Poultry Stock (
here
), made from beef

1 teaspoon dried thyme

1 teaspoon onion powder

1 teaspoon dried rosemary

1 teaspoon sea salt

¼ teaspoon freshly ground black pepper

FOR THE NOODLES

3 tablespoons olive oil

2 celeriac, greens removed, peeled, ends cut flat, and spiralized into ribboned noodles

2 tablespoons chopped fresh parsley

TO MAKE THE STEW

Put all of the ingredients in a 6-quart slow cooker. Cook, covered, on low, for 8 to 10 hours, until the meat is tender.

TO MAKE THE NOODLES

1. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.

2. Add the noodles and cook, stirring frequently, until al dente, 5 to 7 minutes.

3. Stir in the parsley.

4. Serve the stew over the noodles.

Shredder blade

Blade D

SERVES 4

GLUTEN-FREE, PALEO-FRIENDLY

PER SERVING:
Calories: 577; Total Fat: 36g; Saturated Fat: 11g; Cholesterol: 102mg;
Total Carbs: 39g; Fiber: 10g; Protein: 29g

Spiralizer alternative:
If you don’t have the ability to make the wide noodles on your spiralizer, you can also use a vegetable peeler to make them.

FOR THE PORK

1 pound pork shoulder, cut into 1-inch pieces

1 fennel bulb, chopped

½ head cabbage, chopped

1 red onion, sliced

¼ cup apple cider vinegar

1 cup Basic Meat or Poultry Stock (
here
), made from chicken

1 teaspoon ground cinnamon

1 teaspoon garlic powder

½ teaspoon dried sage

1 teaspoon sea salt

¼ teaspoon freshly ground black pepper

FOR THE NOODLES

3 tablespoons olive oil

4 apples, stemmed, cored, ends cut flat, and spiralized into wide noodles

TO MAKE THE STEW

1. In a 6-quart slow cooker, combine all of the ingredients.

2. Cover and cook on low for 8 to 10 hours.

TO MAKE THE APPLE NOODLES

1. In a large sauté pan, heat the olive oil over medium-high heat until it shimmers.

2. Add the apple noodles and cook, stirring frequently, until al dente, about 5 minutes.