Spiralized Garnish
[1] A spiralized garnish adds texture, color and crispness to grilled sea bass, created by Chef Rainer Becker at Zuma | NYC.

Spiralized Beet & Carrot Salad
[2] Spiralized Beet & Carrot Salad. Here’s the recipe from Fashionable Foods.

Spiralized Sweet Potato Bun
[3] Spiralize a bun for burgers and sandwiches. Here’s the recipe from CakeSpy.


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.”

You may have seen gimmicky creations like ramen burgers or other “buns” made from compressed spaghetti, and other noodles or shoestring fries compressed in a waffle iron.

The spiralized veggies are bound into a patty with an egg. Take a look at:

  • Veggie buns (use your veg of choice)
  • Sweet potato buns

    While the spiralizer was created to turn vegetables into a pasta substitute, spiralizing adds fun to conventional recipes.

  • Spiralized Potato Kugel (Noodle Pudding)
  • Spiralized Tuna Casserole
    3. GARNISH

    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.

  • Spiralized Apple & Cabbage Slaw
  • Spiralized Asian Sesame Cucumber Salad
  • Spiralized Beet & Carrot Salad

    White potato, sweet potato or butternut squash: Fry ‘em or bake ‘em. Nuff said!



    THE NIBBLE Blog – Adventures In The World Of Fine Food

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