3 Fresh & Easy Spiralized Meals That You Can Prep In 20 Minutes Flat

Photographed by Charlotte Lascève.
If you don't own a spiralizer yet, we'd strongly suggest ordering one. Why? Because these trendy and affordable kitchen gadgets work absolute wonders in the fast, easy, and fresh departments. And, the creative recipe options that sprout out of the resulting veggie swirls are endless. Picture a plate of twirled beet salad with creamy goat cheese and savory vinaigrette. Or how about a bowl of potato pasta carbonara with crunchy bacon bits and ample amounts of cheese? Did we mention both can be made in under 20 minutes? If we've peaked your appetite and either of these options sound like a meal you might want to nosh on, then scroll on.
Ahead find three fast, fresh, easy, and, above all, delicious recipes from Orathay Souksisavanh's and Vania Nikolcic's inventive cookbook Super Spiralized. Full disclosure: we're planning on making all three in one sitting for a spiralized summer feast. Because when picture-worthy, multi-meal prep can be completed in under an hour total, well, why the hell not?
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Photographed by Charlotte Lascève.
Beetroot With Fresh Goat’s Cheese & Basil
Serves 4

Ingredients
2 raw red beetroot (beets)
2 raw Chioggia beetroot (beets)
3 1/2 oz. fresh goat’s cheese, broken into pieces
1/2 bunch of basil, leaves picked and torn if large

Vinaigrette Ingredients
4 tbsp olive oil
4 tbsp balsamic vinegar
Salt and pepper

Instructions
1. Peel the beetroot and shred using a julienne peeler fitted with a fine julienne peeler. Turn the beetroot as you peel them, as though peeling an apple, to get the longest strips possible.

2. Mix together the oil and vinegar and season with salt and pepper.

3. Pour the vinaigrette over the beetroot and toss to combine, then scatter over the goat’s cheese and basil.

Recipes excerpted with permission from Super Spiralized by Orathay Souksisavanh and Vania Nikolcic,published by Hardie Grant Books March 2017, RRP $11.99 hardcover.
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Photographed by Charlotte Lascève.
Vegetable Röstis
Serves 4

Ingredients
1 lb. 3 oz. potatoes, peeled
9 oz. butternut squash (pumpkin), peeled and deseeded
2 onions, finely chopped
1/2 bunch of flat-leaf parsley, roughly chopped
Salt and pepper
Vegetable oil

Instructions
1. Shred the potatoes and butternut squash using a julienne peeler. Put in a bowl and add the chopped onion and half the chopped parsley. Season with salt and pepper and mix to combine.

2. Heat some oil in a frying pan (skillet). Take a handful of the julienne mixture and press it together in your hands to form a fairly thick patty. Repeat until you have used up all the mixture.

3. Gently lower the patties, a few at a time, into the hot oil. Carefully turn them over when the edges begin to turn golden. Add more oil to the pan for subsequent batches if necessary.

4. Drain the röstis on kitchen paper, then serve hot, sprinkled with the remaining chopped parsley.

Chef’s Tip
You can replace the butternut squash with sweet potato or parsnip if you wish, but you will need to keep the potato as the starch it contains serves to bind the ingredients together.

Recipes excerpted with permission from Super Spiralized by Orathay Souksisavanh and Vania Nikolcic,published by Hardie Grant Books March 2017, RRP $11.99 hardcover.
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Photographed by Charlotte Lascève.
Potato Carbonara
Serves 4

Ingredients
3 large potatoes, peeled
8 rashers of streaky bacon
16 fl oz. crème fraîche
3/4 oz. Parmesan, grated (optional)
1 small garlic clove, finely chopped
Salt and pepper
2 egg yolks, lightly beaten

Instructions
1. Cut the potatoes into long strips using a spiralizer.

2. Bring a large pan of salted water to the boil. Add the potato spaghetti and cook for about 10 minutes. Taste to check their doneness.

3. Meanwhile, fry the bacon in a non-stick frying pan (skillet) until beginning to crisp. Set aside.

4. Heat the crème fraîche in the same pan, then add the Parmesan (if desired) and garlic. Season with salt and pepper. Reduce for a few minutes, then add the egg yolks. Stir and leave to thicken over a low heat.

5. Once cooked, carefully drain the potato spaghetti. The strands break easily so handle with care.

6. Arrange the potato spaghetti on the plates. Pour over the sauce and top each plate with two rashers of crispy bacon.

Recipes excerpted with permission from Super Spiralized by Orathay Souksisavanh and Vania Nikolcic,published by Hardie Grant Books March 2017, RRP $11.99 hardcover.
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Photographed by Charlotte Lascève.
Super Spiralized by Orathay Souksisavanh and Vania Nikolcic, $5.03, available at Amazon.
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