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a moveable feast blog

Vegetable Noodle Nest with Soft Boiled Egg

9/1/2017

8 Comments

 
Picture
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.
Picture
Picture
8 Comments
Heidi
9/1/2017 08:51:27 am

I am so making this. Looks like an absolutely delicious, energy boosting and guilt free breakfast. Just what I've been looking for. Thank you Moveable Feast Jacquie.

Reply
Jacqueline Steiner link
9/1/2017 11:00:27 am

Thank you Heidi! Hope you make this-it really is healthy & fast. Also, you can utilize those veggies in your gorgeous garden! xo

Reply
Me
9/3/2017 09:57:46 am

What? You don't have a waffle iron...and don't want one? How will you ever make soy bean waffles??? I guess you could make soy bean pancakes :).

Reply
Jacqueline Steiner link
9/3/2017 11:48:11 am

HA HA HA! I don't need a waffle iron, when I know I can visit you and get the BEST waffles I've ever had in my life. There are NO soybean, seaweed, eggshell pancakes in my future bro:-) xo

Reply
Maria Goodavage
10/16/2017 09:49:21 am

Gorgeous! Exactly what I feel like this morning. I am using delicious golden-yolk Japanese eggs these days, so as soon as I go back to the Japanese market I am making this! You go, girl!

Reply
Jacqueline Steiner link
10/16/2017 11:54:20 am

Thank you Maria!!! Oh, those gorgeous bright orange yolk Japanese eggs-I remember them well!!! Hope you enjoy this dish. xoxo

Reply
Rose C link
12/22/2020 02:08:41 pm

Greeat blog

Reply
Jacqueline Steiner
12/22/2020 05:23:15 pm

Thank you!!

Reply



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    I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. ​Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.​

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