Spiralizing can be a fun way to use everyday vegetables in new and exciting ways. You can have the perfect veggie-based pasta dish or use spiralized vegetables as the base for salads and soups. Making healthier and lower-carb fries at home to serve up with your favorite protein is also easy using a spiralizer or other kitchen utensils.
Some spiralized vegetables do not even need to be cooked before using them. That makes it even easier to prepare in advance. Ready for some more ideas? Let’s have a look at more vegetables you didn’t know you could spiralize.
Potatoes
Homemade oven fries or curly fries, anyone? Use a vegetable slicer to create the perfect even-thickness fries ready for the oven in minutes. You can use a larger noodle attachment if need be. The best of all is you don’t even have to peel potatoes before spiralizing. Not like you need extra work, right? Potatoes are also great sautéed or roasted for hash browns.
Sweet Potatoes
Whip up fast food-style oven or curly fries at home but in a healthier incarnation. Even better than potatoes, sweet potatoes are the perfect veggie noodles that can be steamed or boiled. Just be careful not to overcook the noodles when boiling. The noodles should be cooked just long enough to be tender without falling apart.
Turnips
This veggie is often overlooked, but it’s actually one of the easiest to spiralize. Trim the ends and peel if the outside looks too rough or thick. You can use them raw, roasted or sautéed. Turnips are great when added to stir-fries, in salads or when they’re used as noodles.
Zucchini
One of the most forgiving vegetables for spiralizing is zucchini. It can be spiralized into every size and used in about every way you can think of. What’s more, you don’t need to peel them before spiralizing. Zucchini is wonderful raw or cooked, in salads, noodle bowls, or stir-fries. If you plan on using the noodles raw, you don’t need to add any salt.
[RECIPE] CHICKEN VEGETABLE SOUP
Serves: 4
Ingredients (choose organic where possible):
- 1 tablespoon coconut oil
- 1 large onion, chopped
- 4 garlic cloves, chopped
- 1 pound ground chicken
- 2 celery stalks, chopped
- 1 large fennel bulb, chopped
- 2 carrots, chopped (or spiralized)
- 1 bay leaf
- 1 tablespoon thyme
- 1 32-ounce package vegetable broth
- 1 bunch kale, chopped
Directions:
- Melt coconut oil in a large soup pot over medium heat. Next, add onion and garlic. Stir well and let cook for about 3 minutes.
- Add ground chicken. Break up the meat using your spoon as it browns. Add celery, fennel, carrots, bay leaf, thyme, and broth to the pot. Stir well and cover.
- Allow soup to simmer for 20 minutes or until the vegetables are tender.
- Add chopped kale to the pot, stir well and turn off the heat. Cover and let the soup sit for about 10 minutes. Remove bay leaf before serving.
To Your Health,
Patti
