Sweetpotato Noodles
Okay and then we've been around the block a time or two with zucchini noodles. Merely we're moving on up in the world every bit we head into fall and stepping things upward a notch with Sweetpotato Noodles!!
What? Yup, y'all heard me right… sweetpotato noodles. Equally a frequent farmers market company, I've been stocking up on California sweetpotatoes like it's my job. This summer I threw them on the grill and made them into fries. Final year I turned them into the most epic chili on the planet, and this fall I'm making them into noodles!!
By at present yous probably are all well enlightened of my spiralizer obsession. Well, it's coming out again today. Although, if you don't have one never fear… you can hands use a vegetable peeler and cut sweetpotatoes into long strips to expect similar noodles. Same thing – same flavour! (simply a fleck more prep fourth dimension) These sweetpotato noodles are paired with some deeply caramelized mushrooms, fresh herbs and of form… garlic! It's the perfect vegetarian meal that's loaded with merely about every vitamin you demand. Talk nigh a superfood dinner. Bank check out the video beneath on step-by-step instructions on how to whip these up and be sure to keep me posted on what you think! It's easily one of my new favorite festive fall dinners that's still actually good for you!
Sweetpotato Noodles
- 3 medium California sweetpotatoes cutting into noodles
- 2 cloves garlic roughly chopped
- 1 shallot roughly chopped
- 2 tablespoons olive oil
- 1 loving cup button mushrooms cleaned and sliced
- 1 teaspoon red pepper flakes
- 2 tablespoons freshly chopped chives
- Kosher common salt and freshly croaky black pepper to sense of taste
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In a big skillet, heat the olive oil over medium high rut. Add the chopped garlic and shallots and sauté for ane infinitesimal until fragrant. Add the sliced mushrooms and sauté for v-vi minutes until golden chocolate-brown. Flavor with salt and pepper as needed.
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Add the sweetpotato noodles to the skillet and sauté for v-6 minutes until they start to go tender. Add together a tablespoon or two or h2o to go on to cook the sweetpotato noodles until they are fork tender and fully cooked. Season with common salt and pepper along with the red pepper flakes and remove from the heat.
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Sprinkle with the freshly cut chives before serving and serve as a chief course or a side dish.
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Source: https://whatsgabycooking.com/sweetpotato-noodles/