Spiralizing your vegetables, and even fruits, is a fun, easy way to enjoy a healthier diet with lots of variety. It also helps turn ordinary meals into really good looking meals, perfect for impressing your friends.
Using a spiralizer
Most spiralizers work in a similar way. Attach your vegetable to the teeth on the spiralizer and turn to create noodle like strips. Some spiralizers may have various attachments so you can create noodles and strips of different shapes and thickness. To make the task easier an electric spiralizer like the Morphy Richards Spiralizer Express is just what you need.
Choosing which veg to spiralize?
Some vegetables were just made to be spiralized – firm vegetables like root vegetables create great spiralized noodles. But other vegetables like squash or even firm fruit works well too.
Whatever you call it, this is by far the most popular veg to spiralise, maybe it’s the long shape that makes it so perfect or its firm yet soft texture that makes such great noodles, or zoodles (courgetti if you prefer).
Boiling your zoodles for 20 seconds and top with your favourite ‘pasta’sauce.
Add texture or crunch to a salad with raw carrot spirals. These can also be added to a stir-fry instead of noodles for a healthier option.
Your spiralizer is the perfect tool for making curly sweet potato fries. Choose the thicker setting if you have, then toss in a small amount of olive oil and bake until crisp.
Apple noodles can be added to salads for some sweetness and flavour, perfect for a modern twist on summer coleslaw. Add some lemon juice to prevent them from going brown.
Cooked or raw?
Whether you cook your veg noodles or not is up to you and your personal tastes. Cooking zucchini and other noodles is a lot quicker than cooking a bag of wheat pasta and often requires under a minute of boiling. Some veg like potato and squash are better cooked, while veg like carrots, zucchini and beetroot can be enjoyed both raw or cooked. Some veg on the other hand are better raw like cucumber.
Useful spiralizing tips
- Experiment with the different blades on your spiralizer. Depending on the recipe you may prefer your noodles or slices thicker or thinner.
- Red or purple coloured veg like beetroot are packed full of goodness but they do tend to stain. Remember to wash your chopping board and spiralizer immediately after use.
- When spiralizing long, narrow vegetables such as carrots or zucchini, use the largest you can find. The wider the easier to spiralize.
- When spiralizing a butternut squash, choose one with a longer, thinner neck. Use only the neck and you can use the rest of the squash for something else.
- Prepare for the week ahead of time and spiralize a bunch of veg such as carrots, zucchini, beetroot and even onions. Store in a bag such as the plastic free Stasher bags, or a glass container in your fridge, ready for use as needed.