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Progressive Zoodle Maker | becs-table.com.au
Conventional Recipes Recipes

It’s “Zoodle” season

There’s no excuse in this warm weather; It’s time to get out the vegetable spiralizer.

You can use any firm veg to make zoodles.  In most cases, they can be eaten raw as a base for any salad, steamed or very lightly sautéd in place of pasta, gosh if you’re not so worried about the health benefits you could deep fry some vegetable varieties and used them to garnish or add a little crunch to a dish.

As long as you don’t opt for the deep fried method, they’re low in calorie, low in fat, they give you one or more of your daily vegetable portions.  So what are you waiting for? My grandson loves apple and carrot spaghetti.

There are many of these on the market these days from handheld to larger benchtop units, whatever type you have it’s time to get it out of the cupboard.  I’ve used five different types, the most expensive being my Benriner (they come in vertical and horizontal) that’s in the cooking school.

For home, I’ve tried some cheaper versions.  Hummm you get what you pay for with these.  I say if you’re serious about using one of these don’t get anything under $50.  There are some cheap versions out there anywhere from $18 – $35. They’re ok if you just want to have a play, be warned though they may break easily.

We’ve sold these spiralizers in the cooking school and not had any complaints.

Handheld ones are ok, but they do waste a chunk of veg at the end where you have to keep a hold on it.  I know they have that little disk with spikes, but it doesn’t work that great.   So there you have it I own the Benriener horizontal It’s one of the most expensive the vertical one is cheaper and arguably better for home use.  They only had the horizontal available when I purchased mine many years ago.


5 from 1 reviews
It’s "Zoodle" season
 
Broccoli and walnut salad Serves 4
Author:
Ingredients
  • 1 large broccoli head with stem (buy one with a long stem) or 2 small
  • 2 tablespoons olive oil
  • 1 pinch of red pepper flakes
  • Salt and pepper, to taste
  • 1 tablespoon toasted almond flakes
  • 1 garlic clove, very thinly sliced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon grated Pecorino Romano cheese or Parmesan
Method
  1. Slice off the head of the broccoli, leaving as much stem as possible. Cut the head into small bite size flowerets, and set aside. (The florets should be small, and of similar size, so they cook fast and evenly.)
  2. Trim up the broccoli stem so that it’s even for the Spiralizer. Spiralize using the spaghetti blade.
  3. Place a large frypan over medium heat and toast the almond flakes while it’s heating up. Be careful not to burn them, so toss occasionally. When done, set aside. (Take them out of the pan just in case they continue browning.)
  4. With the pan still hot add the oil. When the oil has heated up add in the garlic and broccoli florets, stem noodles, red pepper flakes and season with salt and pepper. Cover and cook for 3-5 minutes, shaking the pan frequently until the broccoli is tender.
  5. Add lemon juice and cook for 3-5 more minutes (covered) or until the broccoli is to your liking. Transfer the broccoli to a serving bowl and top with the toasted almond flakes and grated cheese.

 

Bec
Chef/Patissier

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