Low-carb meals

These Ital­ian-in­spired dishes, which show­case ve­g­ies pos­ing as pasta, won’t weigh you down!

The Australian Women’s Weekly Food Magazine - - Contents -


PREP + COOK TIME 35 MIN­UTES SERVES 4 ¼ cup (60ml) ex­tra vir­gin olive oil 600g thick lamb sausages

400g es­chalots, chopped finely 2 cloves gar­lic, chopped finely 2 tea­spoons smoked pa­prika 1 tea­spoon ground cumin

1 tea­spoon ground co­rian­der 1 tea­spoon fen­nel seeds 2 ta­ble­spoons fresh thyme leaves 2 ta­ble­spoons tomato paste 1 ta­ble­spoon harissa paste

2 cups (500ml) chicken stock

400g can diced to­ma­toes

6 large parsnips (2kg), trimmed

25g but­ter

¼ cup (20g) finely grated

pecorino cheese

¼ cup loosely packed fresh oregano

1 Heat 1 ta­ble­spoon of the oil in a large deep fry­ing pan over medium heat. Squeeze sausage meat from cas­ings, sep­a­rat­ing it into small meat­balls. Cook meat­balls, shak­ing pan oc­ca­sion­ally, for 4 min­utes or un­til browned all over. Re­move from pan.

2 Heat an­other 1 ta­ble­spoon of the oil in same pan over medium heat. Cook es­chalots and gar­lic, stir­ring oc­ca­sion­ally, for 5 min­utes or un­til soft.

3 Add spices and fen­nel seeds. Cook, stir­ring, for 1 minute. Add thyme and pastes. Cook, stir­ring, for a fur­ther 2 min­utes or un­til fra­grant. Stir in stock and to­ma­toes. Bring to the boil. Re­duce heat to low, then sim­mer for 10 min­utes or un­til re­duced by half. Stir meat­balls into sauce. Sea­son to taste. Keep sauce hot over low heat.

4 Us­ing a spi­raliser, cut parsnips into thick noo­dles. Heat but­ter and re­main­ing oil in a sep­a­rate large deep fry­ing pan, with a lid, over medium heat. Add parsnip and cook, cov­ered, for 5 min­utes or un­til just ten­der. Sea­son to taste.

5 Serve parsnip noo­dles with meat­balls and sauce, topped with pecorino and oregano.


PREP + COOK TIME 1 HOUR 15 MIN­UTES (+ RE­FRIG­ER­A­TION) SERVES 4 1 ta­ble­spoon ex­tra vir­gin olive oil 250g beet­root, peeled, grated coarsely 400g can but­ter beans, drained,


1 egg, beaten lightly

½ cup (40g) finely grated parme­san ½ cup (85g) fine semolina,

plus ex­tra, to dust

40g but­ter

¼ cup (25g) coarsely chopped

wal­nuts, toasted

1 cup (50g) firmly packed baby

rocket leaves


½ cup firmly packed baby

rocket leaves

½ cup firmly packed fresh basil leaves 1/3 cup (35g) coarsely chopped

wal­nuts, toasted

1/3 cup (25g) freshly grated parme­san 1 clove gar­lic, crushed

¼ cup (60ml) ex­tra vir­gin olive oil 1 ta­ble­spoon fresh le­mon juice

1 Heat oil in a large fry­ing pan over low heat. Cook beet­root, stir­ring, for 10 min­utes or un­til soft. Blend or process beet­root with the but­ter beans un­til smooth. Sea­son to taste. 2 Place beet­root mix­ture in a large bowl. Stir in egg, 2 ta­ble­spoons of the parme­san and the semolina un­til a soft, sticky dough is formed.

3 Di­vide dough into four por­tions; roll each por­tion, on a sur­face dusted with a lit­tle ex­tra semolina, into long ropes, about 2cm thick. Cut each rope into 1cm pieces. Roll pieces into balls then run each piece of dough over the back of a fork to cre­ate light in­dents (this will help the sauce cling to the gnoc­chi). Place gnoc­chi, in a sin­gle layer, on a semolina-dusted tray. Cover and re­frig­er­ate for 1 hour. 4 Mean­while, make rocket pesto.

5 Cook gnoc­chi, in batches, in a large saucepan of boil­ing salted wa­ter for 3 min­utes or un­til gnoc­chi float to the sur­face. Re­move from pan with a slot­ted spoon, then place in a large shal­low bowl. Cover to keep warm. Re­serve 2 ta­ble­spoons of the cook­ing wa­ter.

6 Melt but­ter in a large fry­ing pan over high heat. Add cooked gnoc­chi, stir­ring to com­bine. Stir the re­served cook­ing wa­ter into the pesto.

7 Di­vide gnoc­chi among bowls.

Spoon over pesto. Top with wal­nuts, rocket and re­main­ing parme­san.

ROCKET PESTO Blend or process all the in­gre­di­ents un­til smooth. Sea­son to taste.

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