Last night for Valentine’s Day, Lu and I went to a new restaurant that recently opened up in Jersey City called Talde.
I’m pretty sure I had the best brussels sprouts I’ve ever eaten last night. And I eat a lot of brussels sprouts. Between the pork and pretzel dumplings and my whole branzino, my tastebuds were in heaven.
This morning, I even made pancakes, so I guess Valentine’s Day is a weekend event?
Well, now, I’m sharing a recipe that’s rich, flavorful and seemingly decadent, but of course, instead, it’s healthy!
A couple weeks ago, I asked you on Instagram if you had any recipe requests. While I have a long list of ideas, I love to make recipes that I know you all want. Afterall, one of the best things about spiralizing is that it allows us to recreate our favorite, indulgent dishes into a healthier alternative.
So, on that Instagram picture, someone asked for a beef stroganoff. Today, we make stroganoff.
Typically stroganoff, a Russian dish, is made with sour cream, which, I’ve never enjoyed. Whenever Lu and I order nachos, tacos or anything that comes with sour cream, we always scoop it off or say “no sour cream, please!”
Instead of sour cream, I’m using coconut milk in this recipe which not only pleasantly thickens the stroganoff, it adds another level of flavor and provides more nutrients.
The celeriac noodles add a refreshing taste that complements the heaviness of the beef. Plus, celeriac noodles look like spaghetti, right?
And, of course, my favorite part of this recipe is that it’s a one-pot wonder (if you don’t know already, I love to cook but I hate to clean!)