Spiralizer advice please!

Charlotte27981
Charlotte27981 Posts: 14 Member
in Food and Nutrition
They're getting very popular here in the UK and I'm thinking of buying one for courgette spaghetti. What do you think of them? Do you use it, and for which foods? Thanks for any advice!

Replies

  • yarwell
    yarwell Posts: 10,477 Member
    I used a Julienne thing to similar effect - very sharp though ! Courgette ribbons / spaghetti are easy. http://www.lakeland.co.uk/15806/SharpPeel-Julienne-Peeler
  • Charlotte27981
    Charlotte27981 Posts: 14 Member
    Thanks, that peeler looks brilliant, just the same effect but much cheaper, and smaller. I'll try that first!
  • DisneyDude85
    DisneyDude85 Posts: 428 Member
    My advice is if there is a smaller AND larger gauge, always use the larger if you are going to be cooking the veggies.

    I use mine for zucchini/Italian squash, sautéed with a little olive oil and garlic, with hot turkey Italian sausage and tomato sauce :) delicious!
  • starryeyedsnoozer
    starryeyedsnoozer Posts: 89 Member
    Just bought mine today and did courgette and carrot with red onion and mushroom, served with cod and parsley sauce. It was so delicious.
    Tomorrow I want to try sweet potato
  • Charlotte27981
    Charlotte27981 Posts: 14 Member
    They all sound delicious, thanks for the comments. I've made my mind up to get one this weekend!
  • mlboyer100
    mlboyer100 Posts: 115 Member
    Hey, I just used mine for the first time yesterday! It was fantastic! Spiralized zucchini and added homemade spaghetti with sauce and it was to die for! Definitely a keeper in my food Arsenal!
  • WindSparrow
    WindSparrow Posts: 224 Member
    I second the idea of getting the inexpensive julienne tool to try it out. If you find yourself using it a lot and want to upgrade to the hand-crank style Spiralizer, you can be more confident that it won't go to waste. I have used my julienne tool on carrots as well as courgettes. Of course there is a local farm that grows really large carrots that are still very flavorful. It's possible that trying to use the julienne tool on smaller carrots would be a lot more fuss and bother. But I liked the carrot "spaghetti" even better than the courgette "spaghetti". I prefer the mouth feel of courgette ribbons made with a regular vegetable peeler to the ones made with the julienne tool. Either way, you want to stir some salt in with the strands of courgette and let the salt draw out some of the moisture for about half an hour. Then rinse and drain them. I find cooking them in the microwave is more fool proof than cooking them in a pot of water. If you do boil them, bear in mind that it is easy to overcook them so they turn into mush.
  • PeachyCarol
    PeachyCarol Posts: 8,029 Member
    I have the Vegetti, but I don't know if that's available over there.

    I tend to briefly stir fry my zucchini ribbons to warm them through, so they don't get mushy at all.
  • smotheredincheese
    smotheredincheese Posts: 559 Member
    I've got one, not one of the fancy hand crank ones though, it's more like a giant pencil sharpener. I quite like parsnips spiralised and boiled slightly in place of pasta. Courgette noodles I'm not so keen on - I'll eat them if they're in a thick enough sauce to be fully covered but I don't like courgettes enough to eat them on their own.
  • Strawblackcat
    Strawblackcat Posts: 944 Member
    I'm not going to lie: the only reason I want a spiralizer is to make curly fries. You guys can keep the veggie noodles. I want homemade curly fries!
  • Alatariel75
    Alatariel75 Posts: 18,232 Member
    Strawblackcat wrote: »
    I'm not going to lie: the only reason I want a spiralizer is to make curly fries. You guys can keep the veggie noodles. I want homemade curly fries!

    Oh goodness, that had never even occurred to me! Yum!

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