The Veggies You Haven’t Spiralized (Yet)
A New York City chef shares his six surprising picks for this new staple, plus a recipe.
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Your spiralizer has likely gotten a fair amount of use this year, but likely with the same star players. Put another way, it’s possible you consumed so many zucchini noodles that it felt like your hair was about to turn green. Now, they’re the “Uptown Funk” of your recipe repertoire: delightful, but overplayed.
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Luckily, all it takes to fall back in love with healthy vegetable (faux)-pasta is a simple tweak: Use some edgier veggies. Take your cue from Franklin Becker, chef/owner of The Little Beet Table in New York City, who just released a lineup of ready-to-cook noodles made from produce we never thought to spiralize. From beets to turnips to celery root, it’s a venerable noodle revolution. Becker’s Hungryroot noodles come complete with spices, sauces and protein so you can toss the whole thing in a skillet and have dinner in a flash. But if you’re itching to dust off your own spiralizer, we tapped him for a nutrient-rich version you can make from scratch.
Pick your favorite veggie from Becker’s six main players—rutabaga, sweet potato, celery root, carrot, beet or turnip—and follow the easy instructions below.
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Veggie Noodles with Sweet Basil Gremolata
Serves 4
2 tbsp olive oil
4 of your favorite vegetable(s), spiralized
2 cloves garlic, sliced paper thin
1 cup tomato sauce (Becker likes Muir Glen)
8 basil leaves, jullienned
1 oz. pine nuts, toasted
Salt and pepper to taste
¼ cup Pecorino cheese, microplaned
¼ cup Parmesan cheese, microplaned
Heat a sauté pan on medium high heat and add olive oil. Add spiralized veggies and sauté for 2 minutes to wilt. Add garlic. Sauté for 1 more minute and add tomato sauce, basil and pine nuts. Heat through for about 2 more minutes and season with salt and pepper. Transfer to the plate and top generously with Pecorino and Parmesan cheeses.
