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Make it Easy

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Spiralizer - BESTSELLER!!


I’m thrilled with this new edition to our Kitchen Essentials!

Having tested a large free-standing spiralizer I decided it wasn’t for me, finding it too big a contraption, too fiddly to wash up and therefore, something I wouldn’t use. I tried a few smaller hand-held versions too, before being tipped off about this Oxo Good Grips version. Bingo! 

It works like a giant pencil-sharpener and is a doddle to use. Perfect for spiralzing a few veg for a quick, healthy supper or lunch. A spiralized carrot is a lot more interesting, raw or cooked, than an un-spiralized carrot in both taste and looks!

For long vegetables, this works best with specimens that are larger in diameter, and it works beautifully with round veg, such as beetroot, as well. For best results, push the veg down hard into the sharpener whilst turning/spiralizing. (See pics below.)

Use for making colourful, crisp salads, stir-frying and for decorating plates of food. Use as healthy ‘spaghetti’ bathed in sauces such as tomato or pesto, or in frittatas. 

Dimensions H 9 x W 8 x D 8 cm

QUICK STIR-FRY (See pics below) Heat a little sesame or vegetable oil in a work or frying pan. Add a spirlalized courgette and carrot, or very finely shredded sprout tops; a crushed or sliced clove of garlic and a little ginger, and toss over a high heat for a minute or two. Add a good splash of light soy sauce, taste and add more soy or some salt if needed; toss in a few sesame seeds (white and/or black) and eat!

Delicious with fried or poached eggs on top and a few dried red chilli flakes or a swirl of Sriracha sauce too.
To enjoy as a veg accompaniment leave out the soy, ginger and garlic and season with salt and pepper instead.

Sprout tops are the loose clump of cabbage like leaves at the top of a stalk/stem of sprouts. Delicious, and not to be wasted!

Image gallery (click to view a full version of this image)

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