A Nice Alternative to Grains
I bought myself a spiralizer a few months ago. This was not a huge monetary investment, but one in counter/cabinet space. These contraptions are quite large.
They turn vegetables (and even some fruits) into noodles. Check out Pinterest and Instagram for some great ideas–carrots, zucchini, rutabaga, celeriac, and more! The easiest and most accessible use by far is to make zucchini noodles/spaghetti or “zoodles”. They are surprisingly similar to traditional pasta in taste and texture. I have really enjoyed cooking and eating with them and have used them in traditional Italian dishes as well as Chinese noodle dishes. Check out Danielle Walker from Against All Grain and her tutorial about how to make zucchini noodles.
When I bought the spiralizer, I did not realize that you could turn the noodles into rice by blitzing them in the food processor. Celeriac (sometimes called celery root) has become my go to starchy vegetable since potatoes have been removed from my safe foods list. Its mellow taste makes it a great option for a rice substitute.
If you have never worked with celeriac before, it takes awhile to break it down. They are tough and a little hairy–literally.
I use a paring knife first to get the majority of the skin off and then take a serrated peeler to take the rest off.
Then fit it on the spiralizer and keep turning the handle to get a continuous “noodle”.
Line a rimmed baking sheet with parchment paper. Turn the oven on to 350 degrees. Toss the celeriac with a little bit of melted coconut oil and salt. You can use whatever oil you like though. Olive oil would probably work too. I tossed about 1/4 teaspoon of turmeric in because I was serving it with an Indian curry and I thought it would give it a tad more flavor and color.
Cook for 30 minutes or until the “rice” is nicely toasted.