A spiralized garnish adds texture, color and crispness to grilled sea bass, created by Chef Rainer Becker at Zuma | NYC.
If you only use your spiralizer to make veggie noodles, you’re missing out.
In any of these recipes, you can substitute your vegetable of choice.
Since some of us have the original spiralizer, which only made a spaghetti-like shape, we’ll focus these uses on vegetable “noodles.”
The spiralized veggies are bound into a patty with an egg. Take a look at:
While the spiralizer was created to turn vegetables into a pasta substitute, spiralizing adds fun to conventional recipes.
Take a look at photo #1. You can spiralize mixed vegetables to top fish, adding color and pizzazz. You can spiralize onions to top burgers.
Or, like daikon radish on a plate of sashimi, add crisp spiralized vegetables to fill out a plate.
We like a blend of three different vegetables. Be sure that at least one of the veggies has some color—beet, carrot, for example.
For a sweet touch, spiralize an apple as a side to breakfast mains.
Use hard vegetables, such as beet, butternut squash, carrot or sweet potato.
First spiralize the vegetables, then add them to the food processor and pulse until you have “rice.” Steam it in the microwave.
More fun: eating a spiralized salad with chopsticks! Use a fork if you wish.
White potato, sweet potato or butternut squash: Fry ‘em or bake ‘em. Nuff said!
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