Note: Last year I wrote a detailed post about how I cook Kosher for Passover, or K for P as I call it. Click here if you care about such things.
Especially keen readers of this blog may remember that last year my friends Jeff & Eva gave me a gift certificate to Sur La Table. One of the things I splurged on while using the gift card was a spiral slicer. And yet I haven’t used it since then, which is something I suspected would happen at the time I purchased it but had hoped to avoid. Fast forward to Passover. One of the things I miss most during Passover is pasta — yeah, there’s K for P pasta, but anyone who has eaten it must admit that it’s pretty awful. So I pulled the spiral slicer down off of the top shelf (literally) and decided to make noodles from carrots.
The slicer came with three interchangeable blades of various widths; I used the thinnest blade for this application. Once I finally figured out the proper technique for using it, it was easy and fun. Behold, noodled carrots:
I had originally thought that I would have to blanche the “noodles” in some salted water, but since they were so thin I decided that I didn’t need to. I sauteed some thinly sliced onions in olive oil, and when they started to soften I seasoned them with salt and pepper. Then I moved them to the sides of the pan, added a little more olive oil, then added the carrot noodles. I seasoned them, let them cook for a moment, and then moved them to the sides of the pan. I repeated this process next with enoki mushrooms, and then with some tiny baby chard. Once everything was in the pan, I mixed it together, then added the juice of two lemons. I cooked it all together for a few minutes, check for seasoning, and then added some more olive oil and some parmesan cheese.
To make it extra fancy I garnished with some carrot ribbons (apply vegetable peeler to raw carrot), some chives, and a lot more parmesan cheese.