Spiralising is an amazing technique to add variety and include more veggies to your diet!
Cooking your regular veggies in a different way will get you more interested at eating them too, its improved texture and flavour works beautifuly once spiralised and roasted! You should try!
You can make very nutritious pasta/noodles that are even better and cheaper than those gluten free ones you find in the shops, the only 2 things you will need to have are: good quality veg and a good spiralizer.
I`ve tried a few spiralizers but my favorite at the moment is the Eletric Morphy Richards. It is very easy to use, super easy to clean (dishwasher safe) and fits well on my kitchen, just perfect.
You can fit carrots, parsnips and courgettes easily and I also do round shaped veggies like swede and beetroots with a little bit extra effort and a few ajustments. This spiraliser has two different blades, one for ribbons and another one for spagetthi shape, both very easy to connect and tomake those lovely veg curlings 🙂
For this recipe I used carrots and parsnips, but it also works well with other veggies like squash or swede for example. It is great fun and super tasty!
That`s where you can find this incredible spiraliser, link below.
Check the recipe out and enjoy!
Spiralised winter veggies with salsa verde
4 spiralised carrots
2 spiralised parsnips
Salt and pepper
1 small jar of roasted red peppers, drained and sliced
For the Salsa Verde
30g of dried oregano or thyme
2tsp of capers
1 small shallot
1 clove of garlic
3 tbsp of lemon juice
125ml extra virgin olive oil
Season the spiralized vegetables and roast over medium-high heat covered in foil for 10 minutes or until they are cooked. Uncover, stir in the red peppers and let it cook for another 2 minutes.
Meanwhile, place all the ingredients for the salsa verde into a food processor adding the olive oil slowly.
Transfer the mixture to a large bowl and add in the salsa verde. Toss and serve
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