* If you don't eat goats' cheese, substitute either regular cream cheese or, for a vegan alternative, hummus or a simple tahini dressing.

2 carrots
2 parsnips
1 chunk daikon 1 medium aubergine
2-3 cloves garlic
2 tbs cooking oil
1/2 tub goat's cream cheese (I used one with chives, which was really nice!) (or ordinary cream cheese, or hummus, or a simple tahini dressing)

Spiralize the root vegetables, and put into a pan with the oil, salt and pepper.  Cook on a low heat, stirring frequently, while you dice the aubergine and crush the garlic.  Add these to the pan, cover, and allow to cook on a low heat for about 15 minutes, stirring frequently.  Stir in the goats' cheese (or substitute), heat through again, and serve at once. You could also use sweet potato or butternut squash noodles with this.  Either as well as, or instead of, the carrot and parsnip.  I do like to add a bit of daikon (aka mooli), though, as it lightens things up a bit.

Posted by Mrs Redboots (Annabel Smyth) at 20:43 Mrs Redboots (Annabel Smyth)
Methodist local preacher; knitter; blogger. Married to the Swan Whisperer for 39 years - one married daughter (the Daughter) and two grandsons.(the Boy and Boy Too).
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