We have some new and simple spiralizer recipes from new book Spiralize Now to share with you. Make use of left over veg in a delicious rosti, stir-fry, or bean burger
ROOT VEGETABLE ROSTI
This is a great way of using up any odd root vegetables that are left in the refrigerator. A rosti is a great accompaniment for roast meats or you can turn it into a main meal by serving it with poached eggs.
Serves 4
Prepare in 10 minutes
Cook in 30–40 minutes
Ingredients
300 g (10 oz) floury potatoes, such as King Edward, peeled and ends trimmed
150 g (5 oz) carrots, peeled, ends trimmed and halved widthways
150 g (5 oz) parsnips, peeled, ends trimmed and halved widthways
1 onion, ends trimmed
1 tablespoon sunflower oil
2 teaspoons chopped thyme leaves
salt and freshly ground black pepper
Method
Using a spiralizer fitted with a 3 mm (1⁄8 inch) spaghetti blade, spiralize all the vegetables, keeping the onion separate.
Place the spiralized potatoes, carrots and parsnips in a steamer over a pan of boiling water and steam for 5 minutes or until the potatoes are sticky and the carrots and parsnip are just tender.
Meanwhile, heat the oil in a 23 cm (9 inch) nonstick frying pan and cook the spiralized onion over a medium heat for 2–3 minutes, until softened.
Stir in the steamed vegetables and thyme andseason with salt and pepper. Cook for 4–5 minutes, without stirring, until the bottom of the vegetables starts to crisp. Turn over the vegetables, pat down and continue to cook for a further 4–5 minutes. Repeat this process 2 more times or until the rosti is crispy and cooked through. Cut the rosti into wedges and serve.
MORE: THE EASIEST EVER £15 SPIRALIZER WE LOVE
BEEF AND BROCCOLI STIR-FRY
Don’t throw away broccoli stalks: spiralize them and add them to stir-fries instead.
Serves 4
Prepare in 10 minutes, plus marinating
Cook in 10 minutes
Ingredients
2.5 cm (1 inch) piece fresh root ginger, peeled and cut into thin strips
1 garlic clove, crushed
1 teaspoon cornflour
2 tablespoons dark soy sauce
2 tablespoons sherry or Chinese cooking wine (Shaoxing)
500 g (1 lb) beef rump steak, trimmed of fat and cut into thin strips
2 carrots, peeled, ends trimmed and halved widthways
1 head of broccoli, about 200 g (7 oz)
1 tablespoon sunflower oil
75 g (3 oz) cashew nuts, toasted
300 g (10 oz) cooked egg noodles
2 tablespoons oyster sauce
100 ml (3½ fl oz) beef stock or water
Method
In a large bowl, mix together the ginger, garlic, cornflour and 1 tablespoon each of soy sauce and sherry or Chinese cooking wine. Stir in the beef and leave to marinate for 15 minutes.
Using a spiralizer fitted with a 3 mm (1⁄8 inch) spaghetti blade, spiralize the carrots. Change to a 6 mm (¼ inch) flat noodle blade, cut the broccoli stalk away from the florets and spiralize the stalk.
Break the rest of the broccoli into small florets. Bring a large saucepan of water to the boil and cook the broccoli florets for 2 minutes. Drain and plunge into cold water to stop the cooking. Drain again and pat dry with kitchen paper.
Heat 2 teaspoons of the oil in a wok or large frying pan over a high heat until really hot. Add the beef strips and marinade and stir-fry for 2–3 minutes, until the beef has browned. Remove the beef from the pan with a slotted spoon, transfer to a plate and set aside.
Add the remaining oil to the wok or frying pan. When the oil is hot, add the carrots, spiralized broccoli stalk, broccoli florets and cashew nuts and cook for 2–3 minutes, until the vegetables are just tender.
Return the beef and any meat juices to the wok or frying pan. Add the noodles and stir in the remaining soy sauce and sherry or Chinese cooking wine, oyster sauce and stock or water. Cook, stirring constantly, until the sauce has coated all the ingredients. Serve immediately.
MEXICAN SPICY BEAN BURGERS
Serves 4
Prepare in 15 minutes, plus chilling
Cook in 15–20 minutes
Ingredients
1 onion, ends trimmed
1 sweet potato, about 275 g (9 oz), peeled, ends trimmed and halved widthways
1 tablespoon sunflower oil
1 green chilli, deseeded and finely chopped
2 teaspoons Mexican or fajita spice mix
1 x 400 g (13 oz) can red kidney beans, drained and rinsed
4 tablespoons chopped fresh coriander
1 egg
2 teaspoons chipotle paste
salt and freshly ground black pepper
To serve
4 flour tortillas
crisp green lettuce
fresh tomato salsa
guacamole
4 lime wedges
Method
Using a spiralizer fitted with a 3 mm (1 ⁄8 inch) spaghetti blade, spiralize the onion and sweet potato.
Heat the oil in a small frying pan and cook the spiralized onion and chilli over a medium heat for 2–3 minutes, until softened. Stir in the spice mix and cook for 1 minute. Add the spiralized sweet potato and stir-fry for 4–5 minutes, until softened. Leave to cool slightly.
Mash the kidney beans in a large bowl with a potato masher or fork, then add the coriander and season well with salt and pepper. Stir in the sweet potato mixture.
In a small bowl, beat together the egg with the chipotle paste. Pour over the sweet potato and bean mixture and mix well with a fork. Divide the mixture into 4 portions and shape into burgers, using your hands. Transfer the burgers to a plate and chill in the refrigerator for 15 minutes.
Place the burgers on a nonstick baking sheet and cook under a preheated medium-hot grill for 4–5 minutes on each side, until golden and cooked through.
Warm the tortillas. Top each tortilla with some lettuce, a spoonful of salsa and a burger and finish with a spoonful of guacamole. Serve with lime wedges to squeeze over.
MORE: I LOST 11 KILOS BY REPLACING PASTA WITH SPIRAL VEGETABLES
MORE: SPIRAL PASTA WITH PESTO SAUCE
Spiralize Now: 80 Delicious, Healthy Recipes for your Spiralizer
by Denise Smart, £5.00
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