So you have mastered zoodles (missed our post on how to make zucchini noodles? Click here) but there is so much more to spiralising than just making zoodles.
Spiralising is the basic term for turning vegetables and fruit into…you guessed it – spirals! By making noodles or spaghetti out of vegetables, you are creating a gluten-free, paleo, vegan, vegetarian, low carb, clean, wholesome and healthy way to eat. Top your spirals with a sauce and protein and you have a delicious and cost effective meal. No surprises then that spiralising has recently taken OFF, with entire cookbooks and blogs dedicated to meals you can make with them.
A spiraliser is a bladed kitchen gadget that essentially works like a big pencil sharpener. Almost any firm(ish) vegetable or fruit can be turned into spaghetti or noodle like strands. I held off buying a spiraliser for quite a while, unsure if I had room for yet another kitchen gadget that would just clutter up my limited bench space and cupboards. But after a few too many run-ins with my poor fingers and an Oxo Julienne Peeler (a good alternative, but in a poor cousin kind of way!) I took the plunge and purchased a spiraliser. And I can tell you, it was 100% worth the extra investment and finding the space for it – I use it ALL the time, and it makes creating spiralised food super quick and easy (meaning I use it even more!).
Spiral Vege Cutter
Slightly cheaper than the superior versions, the best basic spiral vege cutters we found were made by Paderno or Lurch. Leah owns the Lurch and loves it!
This style of spiraliser is easy to use – although it does take a little bit of practice to push the vegetable through with one hand while turning the spiral crank with the other. They have three different blades, meaning you can create different shapes/ styles of zoodles. The spare blades are stored under the machine (yay for easy storage) and slide in & out, making it easy to clean them too. It has suction pads which secure to your counter top, so it doesn’t slip around.
The only slight con (although this seems to happen with most spiralisers) is that the spiralled veges simply fall out the other side, there isn’t anything to catch them in. You need to have a clean benchtop, a chopping board or a small bowl underneath.
The “superior” spiraliser, The Inspiralizer is produced by the fantastic blog (and cookbook) of the same name. It has a secure locking system to secure the machine to your counter top. It also has four different blades, which you can switch just by turning a button – allowing you to create thick, wide noodles, fettucine noodles, linguine noodles and spaghetti noodles.
You can spiralise almost any vegetable or fruit so long as:
1. The vegetable cannot be hollow, seeded or have a tough core
2. The vegetable must be at least 3cm in diameter for best experience
3. The vegetable should be at least 4cm long for best experience
4. The vegetable must have a firm, solid flesh (no squishy, juicy fruits or veggies)
Three great ways to use your spiralizer include:
- Spiralled slaw – spiral up some apples, cabbage, red onion and cucumber (just give it plenty of time to drain afterwards) and combine to make a delicious side salad
- Make curly fries! Using sweet potatoes (or white potatoes if that is your thing) simply spiralise them into curls, toss in some olive oil, salt (and paprika if you want a bit of spice) and bake until crisp. Low and slow is the key for baking sweet potatoes to be crispy too
- Create garnishes and add extra texture and crunch to your salads or meals by ribboning or slicing carrots, radishes, or celery
Do you own a spiralizer? What’s your favourite thing to spiralise?
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