|This is the result of "Spiraling" 1 Zucchini & 1 carrot.|
They were small/medium size. Left over bits were
saved to toss in the soup pot later.
I tried three veggies tonight: broccoli stalks, carrots, and zucchini squash. The zucchini gave the best results for me, but then practice makes perfect so I am looking forward to doing better with the broccoli and carrots. My broccoli stalks were smallish and you probably need the larger portion of stalk (peeled, of course). I did fairly well with the carrots, but need some practice with them. The zucchini was a winner.
I decided to saute my veggies, keeping them somewhat separate. Of course, for a family, you'd need a larger amount. I used a small amount of olive oil in my ceramic non-stick fry pan and seasoned them with pepper and salt (added after cooking so it would not wick moisture from the veggies).
|Sauteed spiraled veggies.|
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Product information (from Spiral Ninja)
- High-quality super sharp Japanese Ninja blades stay sharp and won't dull or rust
- Opposing blades offer two julienne sizes - 2x3mm and 3.5x5mm
- Speeds up meal preparation time. Easy to use unlike complicated paderno spiralizers
- Works well with zucchini, squash, tricolor carrots, parsnip, cucumber
- Compact and space-saving storage
- Easy to clean with included free cleaning brush
- Top-rack Dishwasher safe
- Free recipe eBook to start your new spiralizing culinary adventures
DISCLOSURE: I was provided a complimentary product to facilitate this review. Opinions expressed are solely my own. I received no compensation for this review.