Fruits & Veggies You Can Spiralise

Date: 12-09-2015
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Spiraliser

What can you spiralize?

The guidelines.

No, you can’t spiralise chocolate – or chorizo. Trust me, we’ve tried. There are a few simple rules to determine whether or not a vegetable or fruit can be spiralised or not.

  1. The vegetable cannot be hollow, seeded or have a tough core.
  2. The vegetable must be at least 4cm in diameter for best experience.
  3. The vegetable should be at least 5cm long for best experience.
  4. The vegetable must have a firm, solid flesh (no squishy, juicy fruits or veggies.)

The List

Run to the market.

Below you’ll find a list of the most commonly spiralised vegetables, alphabetically.

Apple

Preparation: Remove the stem.
Cook method:

  • Saute in skillet, 5 minutes
  • Roast in oven, 200 degrees, 10 minutes
  • Serve raw

Storage: Seal in an airtight container, lasts up to 2 days in the refrigerator (will brown.)
Best Blade for Spiralizing: Blade C
Best Dish to Make: Salads, Desserts, Slices

 

Beetroot

Preparation: Peel and slice ends off flatly and evenly.
Cook method:

  • Roast 220 degrees, 5-10 minutes
  • Saute, 5-7 minutes
  • Serve raw
  • Boil, 2-3 minutes

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta, Noodles, Rice

Broccoli

Preparation: Slice off the florets, leaving just the stem. Cut ends off flatly and evenly.
Cook method:

  • Roast, 2-3 minutes
  • Bake at 220 degrees, 10 minutes
  • Saute, 5-7 minutes

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta Salads, Pasta, Noodles

 

Butternut Squash

Preparation: Slice the bulbous end of the squash off. Slice the opposite end off flatly and evenly. Peel completely.
Cook method:

  • Roast at 200 degrees, 8-10 minutes
  • Saute, 5-7 minutes
  • Do not boil

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade B, C
Best Dish to Make: Pasta, Rice, Slices

 Cabbage

Preparation: Remove any loose outer leaves.
Cook method: Treat shredded cabbage as you would (raw, steamed, sauteed, roasted, pickled.)
Storage: Lasts up to 1 week, can be frozen.
Best Blade for Spiralizing: Blade A

Best Dish to Make: Cabbage slaw.

 

 

 

Carrot

Preparation: Peel and slice both ends off evenly and flatly.
Cook method:

  • Roast at 220 degrees for 5-10 minutes
  • Saute for 5-10 minutes
  • Boil, 2-3 minutes
  • Serve raw

Storage: Seal in an airtight container, lasts up to 1.5 weeks in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Rice, Pasta, Noodles, Soups

Cucumber

Preparation: None – peeling is optional.
Cook method: Serve raw.
Storage: Seal in an airtight container over paper towels or napkins, lasts up to 2 days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Salads, Noodles, Side Dishes, Soups

  

Onion

Preparation: Peel the outer skin off.
Cook method: Use as you would normally with a sliced onion.
Storage: Use as you would normally with a sliced onion.
Best Blade for Spiralizing: Blade C to shred, Blade A for noodles
Best Dish to Make: Salads, Garnishes

Parsnip

Preparation: Peel and slice off ends flatly and evenly.
Cook method:

  • Saute, 5-7 minutes
  • Roast at 425 degrees, 10-15 minutes

Storage: Seal in an airtight container, lasts up to 10 days in the refrigerator, can be frozen.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Pasta, Soups, Noodles, Buns, Sides

 

Pear

Preparation: Remove the stem.
Cook method:

  • Serve raw
  • Roast at 400, 10-15 minutes

Storage: Pears instantly brown in the refrigerator, so seal tightly in a Ziploc or airtight container (try to avoid letting much air in) and depending on how quickly they brown, they can last up to 5 days in the refrigerator.
Best Blade for Spiralizing: Blade C
Best Dish to Make: Salads, Side Dishes, Desserts

Radish

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator (will brown.)

Best Blade for Spiralizing: Blade C, D

 

 

 

 

Sweet Potato

Preparation: Peeling is optional.
Cook method:

  • Bake at 425, 10-12 minutes
  • Saute, 5-7 minutes

Storage: Seal in a bowl covered with ice water, up to 2 days, can be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Pasta, Noodles, Sides, Salads, Rice, Bun, Chips/Fries

White Potato

Preparation: Peeling is optional.
Cook method:

  • Roast at 425 degrees, 10-15 minutes
  • Boil, 3-5 minutes
  • Saute, 5-7 minutes

Storage: Seal in a bowl covered with ice water, up to 2 days, can be frozen.
Best Blade for Spiralizing: Blade A, B, C
Best Dish to Make: Sides, Salads, Pastas, Soups, Chips/Fries

 

 

 Zucchini & Squash

Preparation: Peeling is optional, slice the ends off flatly and evenly.
Cook method:

  • Serve raw
  • Boil, 2-3 minutes
  • Saute, 2-3 minutes
  • Can be roasted in a casserole. Roasting zucchini alone causes the noodles to deflate and become less pasta-like.

Storage: Seal in an airtight container, lasts up to 5 days in the refrigerator, shouldn’t be frozen.
Best Blade for Spiralizing: A, B, C
Best Dish to Make: Pasta, Noodles, Soups, Salads
 
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