Konjac pasta is obtained from the root of the plant of the same name. It’s used in ketogenic and low carb diets, because it has an insignificant content of carbohydrates, although it does not seem like so it is composed mainly of water and fiber. I like that it is filling and “mimic” the taste of the ingredients I mix it with, so every time I cook it I have a unique dish, with a fresh taste. The only amendment that needs to be mentioned here would be that we should be well hydrated when we consume it because we can get constipated (this is true for anything that has a high fiber content). If we are hydrated, the fibers have a beneficial influence on the intestinal transit.
I like to make spicy pans, I always use different ingredients, so I don’t get bored of them. I have a simple rule: a little fatty meat, lots of vegetables with a low carbohydrate content, some green leaves and strong spices. De gustibus non disputandum 😊. Here is one of the options.
Ingredients
- 8-12 very small pieces of smoked bacon
- 3 pieces of thin sausages
- A medium onion
- A medium carrot
- A fist-sized cauliflower inflorescence plus its leaves
- A packet of konjac paste
- A small hot pepper
- A teaspoon of smoked sweet paprika
- A teaspoon of “eros pista” (Hungarian hot pepper paste)
- A teaspoon of salt
- A tablespoon of “dried tomatoes with wild garlic” spice
Recipe Method
Cut the smoked bacon into very small pieces (the whole piece should be as big as a finger), sausages into larger pieces, heat the pan or wok (I have a cast iron pan) and fry them over medium heat for a minute or two, until the bacon starts to melt. Put the julienne onion and carrot slices in the pan, mix well, turn down the heat and put the lid on. After 2-3 minutes, put the broken cauliflower in small bunches and its leaves, leave for another 5 minutes and add the spices. At the end we add the konjac pasta drained of it’s juice and washed in warm water, as written on the instructions for use. Stir, leave for another 2-3 minutes, then close the stove and leave for a few more minutes, with the lid on. It’s a quick, tasty and filling dinner or lunch, easily digestible.
