Spiralizing Out of Control
Everyone is saying a spiralizer is set to be the new, must-have kitchen gadget. I bought one recently from Lakeland. But what does it do and what vegetables can you spiralize?
Most models available work in a similar way. All you do is attach raw fruit or vegetables to the ‘teeth’, then turn the handle to push the vegetable through a choice of blades to create vegetables ribbons, or noodles in a variety of thicknesses.
There are a few vegetables that spiralized brilliantly, including root vegetables like carrots and swede but also courgettes, cucumbers, squash or pumpkin, or firm fruits such as apples and pears.''
All plot holders scratch their heads trying to find new things to do with spare courgettes. Forget spaghetti, this year it’s all about ‘courgetti.’ Use the thin noodle attachment on the spiralizer to create long twirls of pasta-like vegetable noodles. Simply boil the spiralised courgette for 20 seconds, then top with ingredients of your choice (see my new recipe for courgetti with mushrooms).
Other fruits and vegetable ideas from BBC Good Food:
Raw carrot ribbons, made with the slicing blade, add texture and crunch to a salad or slaw. Or, you can stir-fry the carrot ribbons for a couple of minutes with garlic and coconut oil for a healthy side dish.
Use the thicker noodle blade to create sweet potato curly fries, toss in a little oil and bake until crisp.
Coleslaw will never be the same again, add texture with apple noodles; just make sure you toss in lemon juice as soon as the apple noodles come out of the spiralizer to prevent them from browning.
To cook or not to cook?
Naturally, cooking your courgetti is a much speedier process than boiling bags of weighty pasta: ''Most spiralized vegetables can be eaten raw or cooked. Some vegetables, such as aubergine, can break up when cooked, but most will hold their shape if gently boiled or stir-fried.
If you're looking to cut back on carbs, pack in the fruit and veg and maintain a healthy weight this gadget could transform how you cook. The difference between 100g of pasta and 100g of courgette is about 300kcal and the cooking time is considerably less.
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