Vegetable Noodle Nest with Soft Boiled Egg

Gadgets. Not my thing, usually. Was a late adopter to the smart phone, slow cooker, Instant Pot, and mandoline. Still don’t own an ice cream maker, waffle iron or Ebleskiver Pan, nor do I want any.
 
That said, I took swift interest in the Spiralizer www.williams-sonoma.com/products/5965843/ and hand-held julienne peeler www.target.com/p/zyliss-julienne-peeler/-/A-16731252. They appealed to my sensibilities and food preferences, particularly pasta, and introduced the idea of substituting vegetables as a healthy, low-carb alternative.

Kids love twirling the veggie strands onto their fork like spaghetti, and even my meat-and-potatoes loving BF loves it. One of the most endearing things he has said to me was, as I served him Spiralized rutabaga noodles with beef meatballs in marinara sauce, “I don’t miss the pasta.” [Ed. Note: Still don't.]

This is so easy, it’s barely a recipe. You can use a Spiralizer, but really, for this the hand-held julienne peeler works fine. The tool itself is inexpensive and can be bought most anywhere (see photo below).  

The dish is gluten free, paleo, low carb, Whole30 friendly, and a great way to clear out your vegetable garden at the end of summer. Perfect for breakfast, lunch or dinner.
 
Number of servings: 2

Ingredients

• 4 eggs (I always make extra boiled eggs)
• 1 tablespoon extra virgin olive oil
• 2 medium zucchini (not the ginormous-bigger-than-your-head zucchini)
• 1 yellow squash

• 1 large parsnip, peeled
• 1 large carrot, peeled
• ¼ teaspoon salt
• Sprinkle of garlic powder (optional)
• Freshly ground pepper
• Optional toppings: drizzle of truffle oil, sesame seeds, sumac, Furikake seasoning

 
Directions
Soft Boiled Eggs

1. Place eggs in a large saucepan and cover them with cool tap water. Bring water to a boil, lower the heat and simmer for 3 minutes.
2. Remove eggs from saucepan and immediately place them in a bowl of cold water until they are completely cool.
3. Remove shells and set aside.

 
Vegetable Noodles

1. Julienne the zucchini, squash and parsnips just to the core. Do not go past that point. Julienne carrot.
2. Heat oil in large sauté pan on med-high heat.
3. Throw parsnips and carrots in pan and stir with tongs for approx. 30 seconds. Add zucchini, yellow squash and salt. Cook for approx. one minute or less. You are looking for the veggies to be cooked, but not mushy.
4. Divide between two plates and make a “nest” in the middle of the noodles. 
5. Cut the upper top part off of the soft boiled egg (so you can see the yolk). Place soft-boiled egg snugly in the veggie nest and sprinkle with freshly ground pepper,  additional salt  and optional toppings as desired.