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Healthy Recipes

3 spiralizer recipes anyone can make

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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


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.

spiralized root veg rosti, by

Serves 4

Prepare in 10 minutes

Cook in 30–40 minutes


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


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.



Don’t throw away broccoli stalks: spiralize them and add them to stir-fries instead.

spiralized mexican beef burgers, by


Serves 4

Prepare in 10 minutes, plus marinating

Cook in 10 minutes


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


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.


spiralized bean burger, by

Serves 4

Prepare in 15 minutes, plus chilling

Cook in 15–20 minutes


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


4 lime wedges


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.




Spiralize now, by healthista.comSpiralize Now: 80 Delicious, Healthy Recipes for your Spiralizer by Denise Smart, £5.00

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