Ingredients

The following ingredients have 4 Servings
  • 18 to 24 inches daikon radish
  • 2 Tablespoons butter (or preferred non-dairy fat for Paleo and AIP, such as bacon fat, coconut oil or olive oil)
  • 3/4 teaspoon sea salt
  • optional: ¼ cup heavy cream (, coconut cream or bone broth/meat stock (only the latter two for AIP and GAPS))

Instruction

  • Peel the radish.
  • Use a spiralizer or vegetable peeler to create long noodles from the radish, rotating it as you go. Leave a core or stub behind when it gets too hard to create more noodles, depending on what kind of spiralizer you are using.
  • Melt the butter in a large skillet, wok or broad-based Dutch oven. Add the noodles and sea salt.
  • Sauté over medium heat, tossing them gently to evenly cook the noodles, for 10 minutes, until they are wilted and hot.
  • Toss the noodles with heavy cream, coconut cream or broth, stirring and folding it in.
  • Plate the noodles, topping each mounded portion with favorite pasta toppings.