One of the hard parts of giving up wheat and grains is what to do about pasta dishes. There's a bunch of great sauces out there that I love to throw on top of any kind of pasta. For me, it's really all about the sauce, and the noodle is simply a vehicle to get it in my belly in a slightly less direct way, like spooning it in. So, I was intrigued by the technique of making noodles out of vegetables. Rather than buy a pricey spiral machine, I shelled out eight bucks for a julienne peeler. I was amazed at the simplicity and effectiveness of using it, especially since it fits into my philosophy of using the simplest gadget for the job.
Not only was I impressed that vegetables could make a great noodle replacement, but so were the domestic product testers, who lapped up all the bites on their plates. The texture of both the zucchini and the sweet potato added enough bite to satisfy the need for a noodle, and added some additional flavour to the dish as well. They also paired well with haddock, cooked in a sumptuous lemon garlic butter sauce. Here's how to make it:
You need: (Serves 2)
One medium zucchini
One medium sweet potato
2 cloves of garlic, minced
Juice of a lemon
1/4 tsp sea salt
2 tbsp butter
Fresh Italian parsley
Shredded parmesan cheese to taste
salt & pepper to taste
2 haddock fillets
Clean and peel the zucchini and the sweet potato. Using a julienne peeler, cut the vegetables into noodles, and place in a sieve. Add the salt to the noodles and mix throughout. Let this sit for several minutes to allow the salt to draw some of the moisture out of the vegetables.
In a non stick pan, heat the butter on medium-low, and add the garlic once melted. Cook for a minute, then add the lemon juice. Turn to low, and add the haddock. Cook 3 minutes per side, or until the haddock becomes opaque. Meanwhile, place the noodles in a microwave safe dish, an cook for 2-3 minutes, or until tender. Use some paper towel to gently pat the noodles to remove excess moisture.
Place the noodles on a plate, add the fish over the top, and spoon the lemon garlic butter sauce over top. Dress with the parsley, parmesan cheese, and salt & pepper to taste. Oh. man. That's right some good!
...However, the best part is how light this dish is, despite how filling. Get a look at the Nutrition details for one serving:
I'm sold!
Not only was I impressed that vegetables could make a great noodle replacement, but so were the domestic product testers, who lapped up all the bites on their plates. The texture of both the zucchini and the sweet potato added enough bite to satisfy the need for a noodle, and added some additional flavour to the dish as well. They also paired well with haddock, cooked in a sumptuous lemon garlic butter sauce. Here's how to make it:
You need: (Serves 2)
One medium zucchini
One medium sweet potato
2 cloves of garlic, minced
Juice of a lemon
1/4 tsp sea salt
2 tbsp butter
Fresh Italian parsley
Shredded parmesan cheese to taste
salt & pepper to taste
2 haddock fillets
 |
| Making noodles! |
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| Salting the Noodles |
Clean and peel the zucchini and the sweet potato. Using a julienne peeler, cut the vegetables into noodles, and place in a sieve. Add the salt to the noodles and mix throughout. Let this sit for several minutes to allow the salt to draw some of the moisture out of the vegetables.
In a non stick pan, heat the butter on medium-low, and add the garlic once melted. Cook for a minute, then add the lemon juice. Turn to low, and add the haddock. Cook 3 minutes per side, or until the haddock becomes opaque. Meanwhile, place the noodles in a microwave safe dish, an cook for 2-3 minutes, or until tender. Use some paper towel to gently pat the noodles to remove excess moisture. Place the noodles on a plate, add the fish over the top, and spoon the lemon garlic butter sauce over top. Dress with the parsley, parmesan cheese, and salt & pepper to taste. Oh. man. That's right some good!
...However, the best part is how light this dish is, despite how filling. Get a look at the Nutrition details for one serving:
Nutrition Facts
Serving Size 1 Serving
Per Serving% Daily Value*
Calories 352
Calories from Fat 114
Total Fat 12.7g20%
Saturated Fat 7.5g38%
Cholesterol 141mg47%
Sodium 256mg11%
Carbohydrates 17.8g6%
Dietary Fiber 4.0g16%
Sugars 6.7g
Protein 39.9g
Vitamin A 239% · Vitamin C 63%
Calcium 11% · Iron 18%
I'm sold!
The machine is easy to operate and does its work just by switching on the button. vegetable scraper
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