On test
Do the twist!
The spiralizer is probably the most talked-about gadget of the year, so we tested 12 models to fnd our best buys. Plus, how to get the most from this clever piece of kitchen kit OUR TOP PICK l
Best all-rounder with a handle which turns easily. We like the uniform thickness of the ‘courgetti’, and it managed a large potato, as well as a more delicate cucumber. You are left with a thin central tube of unsliced veg, but this can still be cooked.
THE PRO CHOICE
OXO Good Grips Hand-Held Julienne Slicer, £14, houseoffraser.co.uk
SIMPLE & SAFE l
Although not technically a spiralizer, we really love this julienne slicer. It feels very safe, thanks to the hand guard, and gives good results with all sorts of soft and hard veg. Of course, your strips will only ever be as long as the vegetable itself – but it’s quick, easy and makes excellent shoestring fries.
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Handheld spiralizers come in all shapes and sizes, but this pleasing little gadget makes very good wide-ribboned cucumber and will also work on courgettes – but not on hard veg. Perfect if you just want to spiralize occasionally.
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The priciest of the machines we tested, and also the best at shredding sweet potato. The blades are incredibly sharp, so it’s not child-friendly. However, if you want to get a lot of use out of your spiralizer, this is the one to choose. The entire vegetable is grated, with no waste.
HANDY SIZE
Cucumbo, £9.99, Lakeland
Lurch Attila Hildemann Edition, £37.79, ukjuicers.com
Benriner Cook Help Turning Vegetable Slicer, £59.95, ukjuicers.com
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Why spiralize?
Courgetti, slaw & more
Originally prized by vegetarians, vegans and raw foodists, spiralizers make easy work of preparing veg. The results are appealing, good for you and fun. If you want to cut back on carbs and eat more fruit and veg, this could transform the way you cook. If you spiralize courgettes and eat ‘courgetti’ instead of spaghetti, you’ll be saving yourself around 300 kcals per 100g (uncooked food), plus the cooking time is considerably shorter too. Most models work in a similar way, and creating oodles of healthy ‘noodles’ is a satisfyingly simple process. Attach raw fruit or vegetables to the teeth, then turn the handle to push the vegetable through your choice of blade to create vegetable ribbons or noodles.
‘Some vegetables were born to be spiralized,’ says our Food editor, Cassie Best. ‘The frm texture of root vegetables makes them perfect, but you can also spiralize squash, cucumbers or pumpkin, and frmer fruits such as apples and pears. ‘We love spiralizers in the Test Kitchen. Once you start experimenting with different vegetables, you’ll want to add elegant strands of veg to all your meals. They make salads look particularly pretty.’ ■ Courgettes Use a spiralizer’s thin ‘noodle’
Testing HOLLY BROOKE-SMITH
attachment to create long twirls of pasta-like courgetti. Simply boil or steam the spiralized courgette for 20 seconds, then top with
Bolognese sauce or stir through pesto and some prawns. See our gluten-free Bolognese with spiralized sweet potato at bbcgoodfood.com. ■ Carrots Raw ribbons, made with the slicing blade, add texture and crunch to a salad or slaw. Or you can stir-fry the carrot ribbons for a few minutes with garlic and coconut oil for a healthy side dish. ■ Sweet potato Use the thicker noodle blade to create curly fries, tossed in a little oil and baked until crisp. ■ Apples Coleslaw will never be the same again! Add texture with apple noodles – just make sure you toss them in lemon juice as soon as you’ve spiralized them to prevent them from browning.
bbcgoodfood.com
May 2015
