Spiralized Celeraic with Langostino, Tomatoes, Olives & Herbs (Recipe)

Spiralized Celeraic with Langostino, Tomatoes, Olives & Herbs (Recipe)

Spiralized Celeraic with Langostino, Tomatoes, Olives & Herbs (Recipe)

I got an Inspiralizer with Christmas money and I am loving it.

I bought this one, and like it a lot.  It didn’t cost much, and is totally worth the money.  I use it frequently, with all sorts of food.

Most veggie noodle types are available in the store, but they are expensive. Now I know that they are much better freshly done yourself, and make for inexpensive, quick, nutritious meals. However, I’ve never seen spiralized celeraic (also known as celery root) available in the store, and it is our favorite “noodle” yet.

This dish is so delicious! It is light, flavorful, and filling. And it comes together very fast.

Langostino we get frozen at either Trader Joes or Costco. They are like tiny lobster tails, and they thaw in a matter of minutes in a little warm water. They are the perfect light protein addition to veggie noodle dishes like this one.

The other thing about this recipe is that since it finishes so quickly, get all the parts together and be completely ready before you start cooking anything.

Recipe for Spiralized Celeraic with Langostino, Tomatoes, Olives and Herbs

1/4 cup good olive oil
3 Tablespoons pine nuts
1 cup langostino, thawed and water squeezed out
1 celery root, peeled and spiralized
3 anchovies packed in oil, chopped
1 clove garlic
8 olives, pitted and chopped
1/2 pint yellow cherry tomatoes, halved
1 hot pepper minced (ours were frozen from the garden)
fresh parsley and basil, for garnish
lemon zest for garnish

In a large saute pan, heat the olive oil and pine nuts on high heat.

After a couple minutes, add in the langostino and stir.

When the pine nuts are golden and the langostino are starting to tighten, add the spiralized celery root, garlic, and anchovies.

Stir until incorporated, then add in the olives, tomatoes, hot pepper, and stir again.

Season with salt, and serve with fresh parsley and chopped basil, with some lemon zest on top.

This serves two generously, as shown here.

Eat immediately.


Isn’t that delicious?

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I work to amplify good wherever I find it. I love color, texture, beauty, great ideas, nature, metaphor, deliciousness, genuine spirituality, and exploring new territory. I encourage authenticity, nurture creativity, champion sustainability, promote peace, and hope to foster a new renaissance where we all are free to be our most fulfilled, multifaceted, and terrific selves. Read more here.


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