Why are vegetables 1000 times more fun to cook and eat when they look like ribbons?
I felt like playing around in the kitchen today, but alas….vegetables were on short supply in my fridge. With limited choices, I decided to get creative with what I had on hand. And that meant finding a way to attack the 5 lbs of carrots I’ve been stowing away.
I haven’t tried it just yet myself, but I’m willing to bet this recipe would taste just as delicious with zucchini, sweet potatoes, beets, or any other spiralizable (is that a word?) veggie.
6 Cups Carrots, spiralized into ribbons (note: if you don’t have a spiralizer, you can use your vegetable peeler to make long ribbons)
2 Tbs Olive Oil
4 Cloves fresh garlic, thinly sliced
2 Tbs Fresh Parsley, chopped
1 Tbs Fresh basil, chopped
1 tsp Himalayan Fine Sea Salt
1 Lemon Wedge
Fresh ground white pepper to taste
Head olive oil over low heat in a large non-stick skillet. Add carrots and cook low and slow for 15 minutes. Turn carrots every 5 minutes or so, being careful so you don’t break the spirals. Add garlic and salt.
Continue cooking 5-10 more minutes until carrots are soft but not mushy and garlic is cooked but not brown.
Add parsley, basil, juice of lemon wedge, and white pepper to taste.
Remove from heat and serve with your favorite lemon chicken or lemon-pepper fish.