It’s “Zoodle” season
You can use any firm vegetables 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. You could even deep fry some vegetable varieties and used them to garnish or add a little crunch to a dish. What’s not to love? 😁
They’re low in calories and fat (provided you are not deep frying) and give you one or more of your daily vegetable portions. So what are you waiting for? My grandson loves apple and carrot spaghetti, just zoodlefied raw in a bowl while he’s watching something on TV.
In the US, they were introduced around 2014, but they’ve been around much longer than that. The Benriner was invented in 1955. 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). I’ve used both and don’t really have a preference; they both work well.
For home, I’ve tried some cheaper versions. Hmmm, 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 cheap versions out there from $18 – $35, and they’re OK if you just want to have a play, but be warned that they may break easily.
We’ve sold these spiralizers in the cooking school and have not had any complaints.
- Progressive Professional Spiraliser
- Inspiralized The Inspiralizer Spiral Slicer
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.
Broccoli and walnut salad
5 stars tells us you love the recipe
becs-table.com.auIngredients
- 1 large broccoli head with stem Buy one with a long stem or 2 small to use the stalk
- 2 tablespoons olive oil
- 1 pinch of red pepper flakes Capsicum or chilli you choose.
- Salt and pepper to taste
- 1 tablespoon toasted almond flakes
- 1 garlic clove Very thinly sliced wafer or crushed.
- 1 tablespoon fresh lemon juice
- 1 tablespoon grated Pecorino Romano cheese or Parmesan Or more if you like. 😉
Instructions
- 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.)
- Trim up the broccoli stem so that it’s even for the Spiralizer. Spiralize using the spaghetti blade.
- 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.)
- With the pan still hot add the oil. When the oil has heated up add 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.
- 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.
