Spiralizing can be a fun way to use everyday vegetables in new and exciting ways.
Once youfind your spiralizer, get to know what you’re free to spiralize!
Most vegetables can be spiralized with any-size blade but most recipes will specify which to use.
Step 4: Spiralize!
Start Spiralizing with These 10 Vegetables
1.
Beets
When it comes to spiralizing beets, any variety will do.
However, yellow and Chioggia have less chance of staining compared to the red beet.
Beets can be spiralized without peeling, but peeling the beets creates a nicer presentation.
Recipe to Try:Spiralized Beet Salad
2.
Broccoli
Spiralizing gives you the perfect reason to look for broccoli with the stems.
Broccoli stems can be every bit as delicious as the florets.
To spiralize broccoli, trim the ends flat and peel the outer layer.
Broccoli stems are best used fresh as the older, softer stems do not spiralize as well.
Use the spiralized broccoli raw or sauteed.
Avoid older, late-season squash; they tend to be too soft to work with the spiralizer.
Saute or roast the spiralized squash for a solid pasta or side dish.
Carrots
Similar to beets, any variety of carrot will work when spiralizing.
However, it’s often easier to spiralize the larger varieties.
Scrub the carrots well and you might get by without peeling.
Spiralized carrots are great sauteed, steamed or roasted but are also delightful raw.
Use the raw carrots in noodle bowls, spring rolls or salads.
Potatoes
Homemade oven fries are reason enough to invest in a spiralizer.
The vegetable slicer allows you create perfect even-thickness curly fries ready for the oven in minutes.
Use the larger noodle attachment and start slicing-you don’t even need to peel potatoes before spiralizing.
Beyond fries, potatoes are great sauteed or roasted for hash browns.
Recipe to Try:Oven-Baked Curly Fries
6.
The noodles should be cooked just long enough to be tender but not falling apart.
Recipe to Try:Sweet Potato Carbonara with Spinach & Mushrooms
7.
They don’t need to be peeled before spiralizing.
Summer squash and zucchini are wonderful raw or cooked as salads, noodle bowls, tossed in a stir-fry.
If you plan on using the noodles raw, you could skip salting.
Let the moisture draw out of the squash and pat it dry before using.
Turnips
This often-overlooked vegetable is one of the easiest to spiralize.
Trim the ends and peel if the outside looks rough or thick.
Spiralized turnips can be used raw, roasted or sauteed.
Try them raw in salads or use as noodles.
Turnips are also great when added to a stir-fry.
Cabbage
Spiraling cabbage is the fastest way to prep slaw.
With some pressure toward the blade, slowly start turning the crank to spin the cabbage into the blade.
Beautiful ribbons of sliced cabbage will begin to flow out the other side of the blade.
Onions
Thank you, spiralizer.
No more onion tears!
First, remove the outer peel from the onion and trim the top of the onion.
With a little pressure toward the blade, start slowly turning the crank to slice the onion.
