Let’s start with a tip: When cooking with spiralized veggies, it is better to err on the side of too many veggies because they are going to cook down, down, down.
My man-sized hands do not give the right perspective, so you must trust me.
Now onto recipe #3! In a nutshell, this recipe (Mom’s Chicken with Spiralized Root Vegetables) begins with the afore mentioned pile of spiralized parsnips and sweet potatoes tossed with olive oil, salt and pepper. Raw chicken is placed on top, given a sprinkle of teriyaki, worcestershire and tamari sauces and baked for 45ish minutes.
I considered marinating the chicken in the sauces rather than sprinkling them overtop, but wasn’t daring enough to change the original.
Sadly, I had a few problems with the recipe.
First, I was overcome with a flashback of going to the beach with friends and being the girl with the fattest thighs.
Second, parsnips and sweet potatoes are naturally sweet; the teriyaki, worcestershire and tamari sauces trickled down, caramelized and added even more sweetness to the veggies. Much too sweet.
And thirdly, not a lot of sauce stayed on the chicken, so it was boring.
Suffice it to say, we were not fans of this recipe. Luckily we had a big salad with the meal because we really couldn’t eat the spiralized veggies. They were sickeningly sweet. I’m thinking an olive oil, garlic, marinade on the chicken would have worked better for me. I do like the idea of letting the chicken’s juices combine with the bed of veggies beneath. But now…I’m faced with the dilemma of what to do with those nasty veggies:
Don’t let this discourage you from spiralizing. I’ve found more recipes that I love than hate. In fact, I’ve got a bacon/shrimp dish coming up that you don’t want to miss.
See you soon at kitchensink! GO HAWK!
Head Scullery Maid
100 E. Pennsylvania Ave | Roslyn, Washington USA