John Myers
Contents
show
Vegetable Spaghetti (oriental) Zoodles
The perfect vegetable spaghetti (oriental) zoodles recipe with a picture and simple step-by-step instructions.
Spices
- Kohlrabi fresh
- Parsnip fresh
- Carrot
- Sliced salt lemon pickled
- Red pointed peppers
- Spring onions fresh
- Garlic cloves
- Le Patron`s (roasted peppers)
- Harissa
- Cardamom pod (ground)
- Star anise (ground)
- Mace
- Ras-El-Hanout Spice Mixture Morocco
to fry
- Ghee
finish
- Olive oil
- Peel the vegetables, carrots, kohlrabi, pumpkin and parsnips and cut into spaghetti.
- Cut the pointed peppers, spring onions and salted lemon into small pieces. Cut the garlic clove into very small cubes.
- Rinse the roast peppers well – they are added completely.
- Melt the ghee on a large plate or in a pan. Stir in the harissa and then stack the vegetables. Now add all the spices and stir well once. Let simmer for about 10 minutes on a low heat without turning. Then add the roasted peppers and turn the heat a little higher. Let it stew for another 5 minutes.
- That’s it – a crisp, fresh al Dente braised vegetable with an oriental touch is ready! A few drops of olive oil complete the dish.
tip
- These vegetables are perfect for to take with you to the office. It can be eaten both WARM and cold. A big dollop of natural yogurt with a tablespoon. Ruckizucki uses balsamic vinegar and honey to make a salad from the rest.
Facebook Comments